Publications dans lesquelles il/elle collabore avec Luis Goya Suárez (44)

2022

  1. Identification, Quantification, and Characterization of the Phenolic Fraction of Brunfelsia grandiflora: In Vitro Antioxidant Capacity

    Molecules, Vol. 27, Núm. 19

  2. Why Should Pistachio Be a Regular Food in Our Diet?

    Nutrients, Vol. 14, Núm. 15

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. Chemical characterization and chemo-protective activity of cranberry phenolic powders in a model cell culture. Response of the antioxidant defenses and regulation of signaling pathways

    Food Research International, Vol. 71, pp. 68-82

  2. 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. 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. 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. Effect of phlorotannin-rich extracts of Ascophyllum nodosum and Himanthalia elongata (Phaeophyceae) on cellular oxidative markers in human HepG2 cells

    Journal of Applied Phycology, Vol. 25, Núm. 1, pp. 1-11

  2. Molecular mechanisms involved in the protective effect of selenocystine against methylmercury-induced cell death in human HepG2 cells

    Food and Chemical Toxicology, Vol. 59, pp. 554-563

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. Phloroglucinol: Antioxidant properties and effects on cellular oxidative markers in human HepG2 cell line

    Food and Chemical Toxicology, Vol. 50, Núm. 8, pp. 2886-2893