Publicacions en què col·labora amb Laura Bravo Clemente (63)

2024

  1. Main Colonic Metabolites from Coffee Chlorogenic Acid May Counteract Tumor Necrosis Factor-α-Induced Inflammation and Oxidative Stress in 3T3-L1 Cells

    Molecules, Vol. 29, Núm. 1

2023

  1. Dietary Supplements Containing Oat Beta-Glucan and/or Green Coffee (Poly)phenols Showed Limited Effect in Modulating Cardiometabolic Risk Biomarkers in Overweight/Obese Patients without a Lifestyle Intervention

    Nutrients, Vol. 15, Núm. 9

  2. Olive pomace oil can improve blood lipid profile: a randomized, blind, crossover, controlled clinical trial in healthy and at-risk volunteers

    European Journal of Nutrition, Vol. 62, Núm. 2, pp. 589-603

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

  2. TNF-α-induced oxidative stress and endothelial dysfunction in EA.hy926 cells is prevented by mate and green coffee extracts, 5-caffeoylquinic acid and its microbial metabolite, dihydrocaffeic acid

    International Journal of Food Sciences and Nutrition, Vol. 70, Núm. 3, pp. 267-284

2018

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

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

  2. Bioavailability and metabolism of rosemary infusion polyphenols using Caco-2 and HepG2 cell model systems

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 10, pp. 3741-3751

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

    Food and Function

  4. Improved LC-MSn characterization of hydroxycinnamic acid derivatives and flavonols in different commercial mate (Ilex paraguariensis) brands. Quantification of polyphenols, methylxanthines, and antioxidant activity

    Food Chemistry, Vol. 241, pp. 232-241

  5. Polyphenol content, in vitro bioaccessibility and antioxidant capacity of widely consumed beverages

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 4, pp. 1397-1406

  6. 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. Antiproliferative and cytotoxic effects of green coffee and yerba mate extracts, their main hydroxycinnamic acids, methylxanthine and metabolites in different human cell lines

    Food and Chemical Toxicology, Vol. 106, pp. 125-138

  2. Effects of in vitro digestion and storage on the phenolic content and antioxidant capacity of a red grape pomace

    International Journal of Food Sciences and Nutrition, Vol. 68, Núm. 2, pp. 188-200

  3. 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. A phenolic extract from grape by-products and its main hydroxybenzoic acids protect Caco-2 cells against pro-oxidant induced toxicity

    Food and Chemical Toxicology, Vol. 88, pp. 65-74

  2. Dihydrocaffeic acid, a major microbial metabolite of chlorogenic acids, shows similar protective effect than a yerba mate phenolic extract against oxidative stress in HepG2 cells

    Food Research International, Vol. 87, pp. 25-33

  3. Effect of cocoa and its flavonoids on biomarkers of inflammation: Studies of cell culture, animals and humans

    Nutrients, Vol. 8, Núm. 4

  4. Evaluation of the Bioavailability and Metabolism of Nitroderivatives of Hydroxytyrosol Using Caco-2 and HepG2 Human Cell Models

    Journal of Agricultural and Food Chemistry, Vol. 64, Núm. 11, pp. 2289-2297

  5. Exhaustive Qualitative LC-DAD-MSn Analysis of Arabica Green Coffee Beans: Cinnamoyl-glycosides and Cinnamoylshikimic Acids as New Polyphenols in Green Coffee

    Journal of Agricultural and Food Chemistry, Vol. 64, Núm. 51, pp. 9663-9674

  6. 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