Instituto de Salud Carlos III -ko ikertzaileekin lankidetzan egindako argitalpenak (22)

2023

  1. Altered Red Blood Cell Fatty Acid and Serum Adipokine Profiles in Subjects with Obesity

    Biomedicines, Vol. 11, Núm. 12

2019

  1. A functional virgin olive oil enriched with olive oil and thyme phenolic compounds improves the expression of cholesterol efflux-related genes: A randomized, crossover, controlled trial

    Nutrients, Vol. 11, Núm. 8

2017

  1. Anti-Inflammatory Effects of the Mediterranean Diet in the Early and Late Stages of Atheroma Plaque Development

    Mediators of Inflammation, Vol. 2017

  2. Dietary polyphenols in the prevention of stroke

    Oxidative Medicine and Cellular Longevity, Vol. 2017

  3. New Insights into the Benefits of Polyphenols in Chronic Diseases

    Oxidative Medicine and Cellular Longevity

  4. Prediction of cardiovascular disease by the framingham-REGICOR equation in the high-risk PREDIMED cohort: Impact of the mediterranean diet across different risk strata

    Journal of the American Heart Association, Vol. 6, Núm. 3

2016

  1. Dietary α-linolenic acid, marine ω-3 fatty acids, and mortality in a population with high fish consumption: Findings from the PREvención con DIeta MEDiterránea (PREDIMED) Study

    Journal of the American Heart Association, Vol. 5, Núm. 1

  2. Tomato sauce enriched with olive oil exerts greater effects on cardiovascular disease risk factors than raw tomato and tomato sauce: A randomized trial

    Nutrients, Vol. 8, Núm. 3

2015

  1. Influence of olive oil on carotenoid absorption from tomato juice and effects on postprandial lipemia

    Food Chemistry, Vol. 168, pp. 203-210

2014

  1. Phenolic profiling of the skin, pulp and seeds of Albariño grapes using hybrid quadrupole time-of-flight and triple-quadrupole mass spectrometry

    Food Chemistry, Vol. 145, pp. 874-882

2013

  1. Cardioprotective effects of cocoa: Clinical evidence from randomized clinical intervention trials in humans

    Molecular Nutrition and Food Research, Vol. 57, Núm. 6, pp. 936-947

  2. Effects of wine, alcohol and polyphenols on cardiovascular disease risk factors: Evidences from human studies

    Alcohol and Alcoholism, Vol. 48, Núm. 3, pp. 270-277

  3. Gazpacho consumption is associated with lower blood pressure and reduced hypertension in a high cardiovascular risk cohort. Cross-sectional study of the PREDIMED trial

    Nutrition, Metabolism and Cardiovascular Diseases, Vol. 23, Núm. 10, pp. 944-952

2012

  1. Dealcoholized red wine decreases systolic and diastolic blood pressure and increases plasma nitric oxide: Short communication

    Circulation Research, Vol. 111, Núm. 8, pp. 1065-1068

  2. Differential effects of polyphenols and alcohol of red wine on the expression of adhesion molecules and inflammatory cytokines related to atherosclerosis: A randomized clinical trial

    American Journal of Clinical Nutrition, Vol. 95, Núm. 2, pp. 326-334

  3. Effect of winemaking techniques on bioactive compounds in white and red wine

    Wine: Types, Production and Health (Nova Science Publishers, Inc.), pp. 53-92

  4. Effects of wine consumption on the cardioascular system

    Wine: Types, Production and Health (Nova Science Publishers, Inc.), pp. 124-157

  5. Polyphenols excreted in urine as biomarkers of total polyphenol intake

    Bioanalysis, Vol. 4, Núm. 22, pp. 2705-2713

  6. Stability of the phenolic and carotenoid profile of gazpachos during storage

    Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 8, pp. 1981-1988

  7. Virgin olive oil and nuts as key foods of the Mediterranean diet effects on inflammatory biomakers related to atherosclerosis

    Pharmacological Research, Vol. 65, Núm. 6, pp. 577-583