Nutrición y Diabetes
NUTRICIÓN Y DIABETES
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Instituto de la Grasa
Sevilla, EspañaPublicacións en colaboración con investigadores/as de Instituto de la Grasa (19)
2024
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A lupin protein hydrolysate protects the central nervous system from oxidative stress in WD-fed ApoE−/− mice
Molecular Nutrition and Food Research, Vol. 68, Núm. 5
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Production of chickpea protein hydrolysate at laboratory and pilot plant scales: Optimization using principal component analysis based on antioxidant activities
Food Chemistry, Vol. 437
2023
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Bioavailability and systemic transport of oleanolic acid in humans, formulated as a functional olive oil
Food and Function, Vol. 14, Núm. 21, pp. 9681-9694
2022
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Bioactive Peptides from Lupin (Lupinus angustifolius) Prevent the Early Stages of Atherosclerosis in Western Diet-Fed ApoE-/-Mice
Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 27, pp. 8243-8253
2021
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Lupinus angustifolius protein hydrolysates reduce abdominal adiposity and ameliorate metabolic associated fatty liver disease (Mafld) in western diet fed-apoe−/− mice
Antioxidants, Vol. 10, Núm. 8
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Safety and Efficacy of a Beverage Containing Lupine Protein Hydrolysates on the Immune, Oxidative and Lipid Status in Healthy Subjects: An Intervention Study (the Lupine-1 Trial)
Molecular Nutrition and Food Research, Vol. 65, Núm. 14
2020
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A lupine (: Lupinus angustifolious L.) peptide prevents non-alcoholic fatty liver disease in high-fat-diet-induced obese mice
Food and Function, Vol. 11, Núm. 4, pp. 2943-2952
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Immunomodulatory and antioxidant properties of wheat gluten protein hydrolysates in human peripheral blood mononuclear cells
Nutrients, Vol. 12, Núm. 6, pp. 1-12
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Oleic acid-the main component of olive oil on postprandial metabolic processes
Olives and Olive Oil in Health and Disease Prevention (Elsevier), pp. 639-649
2019
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Extra virgin olive oil diet intervention improves insulin resistance and islet performance in diet-induced diabetes in mice
Scientific Reports, Vol. 9, Núm. 1
2018
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Consumption of orange fermented beverage improves antioxidant status and reduces peroxidation lipid and inflammatory markers in healthy humans
Journal of the Science of Food and Agriculture, Vol. 98, Núm. 7, pp. 2777-2786
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β-Cryptoxanthin is more bioavailable in humans from fermented orange juice than from orange juice
Food Chemistry, Vol. 262, pp. 215-220
2017
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An extra virgin olive oil rich diet intervention ameliorates the nonalcoholic steatohepatitis induced by a high-fat “Western-type” diet in mice
Molecular Nutrition and Food Research, Vol. 61, Núm. 3
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Leukocyte Overexpression of Intracellular NAMPT Attenuates Atherosclerosis by Regulating PPARγ-Dependent Monocyte Differentiation and Function
Arteriosclerosis, Thrombosis, and Vascular Biology, Vol. 37, Núm. 6, pp. 1157-1167
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Postprandial triglyceride-rich lipoproteins promote lipid accumulation and apolipoprotein B-48 receptor transcriptional activity in human circulating and murine bone marrow neutrophils in a fatty acid-dependent manner
Molecular Nutrition and Food Research, Vol. 61, Núm. 9
2016
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Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice
International Journal of Food Sciences and Nutrition, Vol. 67, Núm. 7, pp. 779-788
2015
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Postprandial triglyceride-rich lipoproteins regulate perilipin-2 and perilipin-3 lipid-droplet-associated proteins in macrophages
Journal of Nutritional Biochemistry, Vol. 26, Núm. 4, pp. 327-336
2014
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Effect of alcoholic fermentation on the carotenoid composition and provitamin A content of orange juice
Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 4, pp. 842-849
2013
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Fermented orange juice: Source of higher carotenoid and flavanone contents
Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 37, pp. 8773-8782