Publikationen, an denen er mitarbeitet Laura Bravo Clemente (15)

2019

  1. Moderate consumption of a soluble green/roasted coffee rich in caffeoylquinic acids reduces cardiovascular risk markers: results from a randomized, cross-over, controlled trial in healthy and hypercholesterolemic subjects

    European Journal of Nutrition, Vol. 58, Núm. 2, pp. 865-878

2018

  1. Absorption and metabolism of yerba mate phenolic compounds in humans

    Food Chemistry, Vol. 240, pp. 1028-1038

  2. Bioavailability of hydroxycinnamates in an instant green/roasted coffee blend in humans. Identification of novel colonic metabolites

    Food and Function

  3. Regularly consuming a green/roasted coffee blend reduces the risk of metabolic syndrome

    European Journal of Nutrition, Vol. 57, Núm. 1, pp. 269-278

2017

  1. LC–MSn characterization of saponins in mate (Ilex paraguariens, St. Hil) and their quantification by HPLC-DAD

    Journal of Food Composition and Analysis, Vol. 63, pp. 164-170

2016

  1. Hydroxytyrosol in functional hydroxytyrosol-enriched biscuits is highly bioavailable and decreases oxidised low density lipoprotein levels in humans

    Food Chemistry, Vol. 205, pp. 248-256

  2. Long-term consumption of a green/roasted coffee blend positively affects glucose metabolism and insulin resistance in humans

    Food Research International, Vol. 89, pp. 1023-1028

2015

  1. Effects of bioactive constituents in functional cocoa products on cardiovascular health in humans

    Food Chemistry, Vol. 174, pp. 214-218

2014

  1. Comparative evaluation of the metabolic effects of hydroxytyrosol and its lipophilic derivatives (hydroxytyrosyl acetate and ethyl hydroxytyrosyl ether) in hypercholesterolemic rats

    Food and Function, Vol. 5, Núm. 7, pp. 1556-1563

  2. Pharmacokinetics of caffeine and its metabolites in plasma and urine after consuming a soluble green/roasted coffee blend by healthy subjects

    Food Research International, Vol. 64, pp. 125-133

  3. Realistic intake of a flavanol-rich soluble cocoa product increases HDL-cholesterol without inducing anthropometric changes in healthy and moderately hypercholesterolemic subjects

    Food and Function, Vol. 5, Núm. 2, pp. 364-374

  4. Regular consumption of a cocoa product improves the cardiometabolic profile in healthy and moderately hypercholesterolaemic adults

    British Journal of Nutrition, Vol. 111, Núm. 1, pp. 122-134

  5. Theobromine, caffeine, and theophylline metabolites in human plasma and urine after consumption of soluble cocoa products with different methylxanthine contents

    Food Research International, Vol. 63, pp. 446-455

2012

  1. Effects of regularly consuming dietary fibre rich soluble cocoa products on bowel habits in healthy subjects: A free-living, two-stage, randomized, crossover, single-blind intervention

    Nutrition and Metabolism, Vol. 9

2010

  1. Posibles beneficios del consumo de café verde en salud

    ANS. Alimentación, nutrición y salud, Vol. 17, Núm. 3, pp. 79-87