JORGE ARTURO SANTOS LÓPEZ-rekin lankidetzan egindako argitalpenak (12)

2020

  1. Cuando el Silicio transmuta en oro

    Journal of Negative and No Positive Results: JONNPR, Vol. 5, Núm. 2, pp. 202-211

2019

  1. Antioxidant and hepatoprotective effects of croton hypoleucus extract in an induced-necrosis model in rats

    Molecules, Vol. 24, Núm. 14

  2. The Nutritional Components of Beer and Its Relationship with Neurodegeneration and Alzheimer's Disease

    Nutrients, Vol. 11, Núm. 7

2018

  1. 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

  2. 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

  1. 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

  2. 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

  3. 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

  1. 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

  1. Silicon as neuroprotector or neurotoxic in the human neuroblastoma SH-SY5Y cell line

    Chemosphere, Vol. 135, pp. 217-224

  2. 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

  1. 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