Publications in collaboration with researchers from Universidad de Sevilla (8)

2023

  1. Bioactive compounds in pomace olive oil modulate the inflammatory response elicited by postprandial triglyceride-rich lipoproteins in BV-2 cells

    Food and Function, Vol. 14, Núm. 19, pp. 8987-8999

  2. Virgin Olive Oil Ranks First in a New Nutritional Quality Score Due to Its Compositional Profile

    Nutrients, Vol. 15, Núm. 9

  3. cMetS Based on Z-Scores as an Accurate and Efficient Scoring System to Determine Metabolic Syndrome in Spanish Adolescents

    Journal of Personalized Medicine, Vol. 13, Núm. 1

2020

  1. The acidophilic microalga Coccomyxa onubensis and atorvastatin equally improve antihyperglycemic and antihyperlipidemic protective effects on rats fed on high-fat diets

    Journal of Applied Phycology, Vol. 32, Núm. 6, pp. 3923-3931

2010

  1. Olive oil and health: Summary of the II international conference on olive oil and health consensus report, Jaén and Córdoba (Spain) 2008

    Nutrition, Metabolism and Cardiovascular Diseases, Vol. 20, Núm. 4, pp. 284-294

2009

  1. Long-chain fatty alcohols from pomace olive oil modulate the release of proinflammatory mediators

    Journal of Nutritional Biochemistry, Vol. 20, Núm. 3, pp. 155-162

2006

  1. Triterpenic compounds from "Orujo" olive oil elicit vasorelaxation in aorta from spontaneously hypertensive rats

    Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 6, pp. 2096-2102

2004

  1. Potential vasorelaxant effects of oleanolic acid and erythrodiol, two triterpenoids contained in 'orujo' olive oil, on rat aorta

    British Journal of Nutrition, Vol. 92, Núm. 4, pp. 635-642