Publicaciones en las que colabora con ARANZAZU BOCANEGRA DE JUANA (10)

2024

  1. Silicon-enriched meat positively improves plasma lipidaemia and lipoproteinaemia, LDLr, and insulin capability and the signalling pathway induced by an atherogenic diet in late-stage type 2 diabetes mellitus rats

    Food and Function, Vol. 15, Núm. 3, pp. 1513-1526

2023

  1. Proanthocyanidins: Impact on Gut Microbiota and Intestinal Action Mechanisms in the Prevention and Treatment of Metabolic Syndrome

    International Journal of Molecular Sciences, Vol. 24, Núm. 6

2022

  1. Could Duodenal Molecular Mechanisms be Involved in the Hypocholesterolemic Effect of Silicon Used as Functional Ingredient in Late-Stage Type 2 Diabetes Mellitus?

    Molecular Nutrition and Food Research, Vol. 66, Núm. 24

2021

  1. Efectos protectores de las proantocianidinas a nivel intestinal frente a estrés termooxidativo por ingestión de aceite de girasol utilizado en fritura

    Anales de la Real Academia Nacional de Farmacia, Vol. 87, Núm. 3, pp. 221-237

  2. Healthy and functional meat products. Scientific evidence of the AFUSAN group

    Anales de la Real Academia Nacional de Farmacia, Vol. 88, Núm. 88(05), pp. 603-626

2013

  1. Algae and cardiovascular health

    Functional Ingredients from Algae for Foods and Nutraceuticals (Elsevier Ltd.), pp. 369-415

  2. Effects of seaweed-restructured pork diets enriched or not with cholesterol on rat cholesterolaemia and liver damage

    Food and Chemical Toxicology, Vol. 56, pp. 223-230

2009

  1. Characteristics and nutritional and cardiovascular-health properties of seaweeds

    Journal of Medicinal Food, Vol. 12, Núm. 2, pp. 236-258

  2. Effect of seaweed and cholesterol-enriched diets on postprandial lipoproteinaemia in rats

    British Journal of Nutrition, Vol. 102, Núm. 12, pp. 1728-1739

2008

  1. A Nori but not a Konbu, dietary supplement decreases the cholesterolaemia, liver fat infiltration and mineral bioavailability in hypercholesterolaemic growing Wistar rats

    British Journal of Nutrition, Vol. 99, Núm. 2, pp. 272-280