FRANCISCO JOSÉ
SÁNCHEZ MUNIZ
Profesor emérito
JORGE ARTURO
SANTOS LÓPEZ
Profesor ayudante doctor
Publikationen, an denen er mitarbeitet JORGE ARTURO SANTOS LÓPEZ (12)
2020
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Cuando el Silicio transmuta en oro
Journal of Negative and No Positive Results: JONNPR, Vol. 5, Núm. 2, pp. 202-211
2019
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Antioxidant and hepatoprotective effects of croton hypoleucus extract in an induced-necrosis model in rats
Molecules, Vol. 24, Núm. 14
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The Nutritional Components of Beer and Its Relationship with Neurodegeneration and Alzheimer's Disease
Nutrients, Vol. 11, Núm. 7
2018
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Can nonalcoholic beer, silicon and hops reduce the brain damage and behavioral changes induced by aluminum nitrate in young male Wistar rats?
Food and Chemical Toxicology, Vol. 118, pp. 784-794
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Lipoprotein profile in aged rats fed chia oil-or hydroxytyrosol-enriched pork in high cholesterol/high saturated fat diets
Nutrients, Vol. 10, Núm. 12
2017
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Chia Oil-Enriched Restructured Pork Effects on Oxidative and Inflammatory Status of Aged Rats Fed High Cholesterol/High Fat Diets
Journal of medicinal food, Vol. 20, Núm. 5, pp. 526-534
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Glucomannan- and glucomannan plus spirulina-enriched pork affect liver fatty acid profile, LDL receptor expression and antioxidant status in Zucker fa/fa rats fed atherogenic diets
Food and Nutrition Research, Vol. 61, Núm. 1
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Silicon alleviates nonalcoholic steatohepatitis by reducing apoptosis in aged wistar rats fed a high-saturated fat, high-cholesterol diet
Journal of Nutrition, Vol. 147, Núm. 6, pp. 1104-1112
2016
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Effects of Silicon vs. Hydroxytyrosol-Enriched Restructured Pork on Liver Oxidation Status of Aged Rats Fed High-Saturated/High-Cholesterol Diets
PloS one, Vol. 11, Núm. 1, pp. e0147469
2015
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Silicon as neuroprotector or neurotoxic in the human neuroblastoma SH-SY5Y cell line
Chemosphere, Vol. 135, pp. 217-224
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Silicon-enriched restructured pork affects the lipoprotein profile, VLDL oxidation, and LDL receptor gene expression in aged rats fed an atherogenic diet
Journal of Nutrition, Vol. 145, Núm. 9, pp. 2039-2045
2014
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Oxidative stability of meat systems made with W1/O/W2 emulsions prepared with hydroxytyrosol and chia oil as lipid phase
LWT - Food Science and Technology, Vol. 59, Núm. 2P1, pp. 941-947