Publikationen, an denen er mitarbeitet Ramón Estruch Riba (21)

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. 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. Effects of alcohol and polyphenols from beer on atherosclerotic biomarkers in high cardiovascular risk men: A randomized feeding trial

    Nutrition, Metabolism and Cardiovascular Diseases, Vol. 25, Núm. 1, pp. 36-45

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

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

2014

  1. Beer: Beneficial Aspects and Contribution to the Mediterranean Diet

    The Mediterranean Diet: An Evidence-Based Approach (Elsevier Inc.), pp. 153-164

  2. The non-alcoholic fraction of beer increases stromal cell derived factor 1 and the number of circulating endothelial progenitor cells in high cardiovascular risk subjects: A randomized clinical trial

    Atherosclerosis, Vol. 233, Núm. 2, pp. 518-524

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 red wine polyphenols and alcohol on glucose metabolism and the lipid profile: A randomized clinical trial

    Clinical Nutrition, Vol. 32, Núm. 2, pp. 200-206

  3. 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

  4. 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

  5. Wine Polyphenols in the Management of Cardiovascular Risk Factors

    Polyphenols in Human Health and Disease (Elsevier Inc.), pp. 993-1006

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. 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