Publications by the researcher in collaboration with Luis Goya Suárez (28)

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. Colonic Coffee Phenols Metabolites, Dihydrocaffeic, Dihydroferulic, and Hydroxyhippuric Acids Protect Hepatic Cells from TNF-α-Induced Inflammation and Oxidative Stress

    International Journal of Molecular Sciences, Vol. 24, Núm. 2

2020

  1. Experimental confounding factors affecting stability, transport and metabolism of flavanols and hydroxycinnamic acids in Caco-2 cells

    Food Research International, Vol. 129

2019

  1. 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

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

    Nutrients, Vol. 8, Núm. 4

2015

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

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

2014

  1. Green coffee hydroxycinnamic acids but not caffeine protect human HepG2 cells against oxidative stress

    Food Research International, Vol. 62, pp. 1038-1046

  2. Hypocholesterolaemic and antioxidant effects of yerba mate (Ilex paraguariensis) in high-cholesterol fed rats

    Fitoterapia, Vol. 92, pp. 219-229

  3. In vitro chemo-protective effect of bioactive peptide lunasin against oxidative stress in human HepG2 cells

    Food Research International, Vol. 62, pp. 793-800

  4. 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

  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

2013

  1. Cocoa polyphenols prevent inflammation in the colon of azoxymethane-treated rats and in TNF-α-stimulated Caco-2 cells

    British Journal of Nutrition, Vol. 110, Núm. 2, pp. 206-215

2012

  1. Chemo-protective activity and characterization of phenolic extracts from Corema album

    Food Research International, Vol. 49, Núm. 2, pp. 728-738

  2. 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

  3. Hydroxytyrosyl acetate contributes to the protective effects against oxidative stress of virgin olive oil

    Food Chemistry, Vol. 131, Núm. 3, pp. 869-878

  4. Hypotensive, hypoglycaemic and antioxidant effects of consuming a cocoa product in moderately hypercholesterolemic humans

    Food and Function, Vol. 3, Núm. 8, pp. 867-874

  5. Nitroderivatives of olive oil phenols protect HepG2 cells against oxidative stress

    Food and Chemical Toxicology, Vol. 50, Núm. 10, pp. 3752-3758

  6. Procyanidin B2 induces Nrf2 translocation and glutathione S-transferase P1 expression via ERKs and p38-MAPK pathways and protect human colonic cells against oxidative stress

    European Journal of Nutrition, Vol. 51, Núm. 7, pp. 881-892

  7. Signal transduction pathways involved in the chemo-preventive effect of dietary antioxidants: Study in HepG2 as a cell culture model

    Current Nutrition and Food Science, Vol. 8, Núm. 2, pp. 112-121