Publicacions en què col·labora amb Tamara Yuliett Forbes Hernández (21)

2024

  1. In Vitro and In Vivo Insights into a Broccoli Byproduct as a Healthy Ingredient for the Management of Alzheimer’s Disease and Aging through Redox Biology

    Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 10, pp. 5197-5211

2023

  1. Molecular bases for the use of functional foods in the management of healthy aging: Berries, curcumin, virgin olive oil and honey; three realities and a promise

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 33, pp. 11967-11986

  2. Possible role of nutrition in the prevention of inflammatory bowel disease–related colorectal cancer: A focus on human studies

    Nutrition, Vol. 110

  3. Valorization of Olea europaea and olive oil processing by-products/wastes

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 193-212

2022

  1. The reciprocal interaction between polyphenols and other dietary compounds: Impact on bioavailability, antioxidant capacity and other physico-chemical and nutritional parameters

    Food Chemistry, Vol. 375

2021

  1. Impacts of biomedical hashtag-based Twitter campaign: #DHPSP utilization for promotion of open innovation in digital health, patient safety, and personalized medicine

    Current Research in Biotechnology, Vol. 3, pp. 146-153

  2. The efficacy of berries against lipopolysaccharide-induced inflammation: A review

    Trends in Food Science and Technology, Vol. 117, pp. 74-91

2020

  1. Effect of In vitro Gastrointestinal Digestion on the Bioaccessibility of Phenolic Compounds and Antioxidant Activity of Manuka Honey

    eFood, Vol. 1, Núm. 1, pp. 85-93

  2. Effect of polyphenols on HER2-positive breast cancer and related miRNAs: Epigenomic regulation

    Food Research International, Vol. 137

  3. Phenolic compounds from Mediterranean foods as nutraceutical tools for the prevention of cancer: The effect of honey polyphenols on colorectal cancer stem-like cells from spheroids

    Food Chemistry, Vol. 325

  4. Potential health benefit of garlic based on human intervention studies: A brief overview

    Antioxidants, Vol. 9, Núm. 7, pp. 1-35

  5. The influence of in vitro gastrointestinal digestion on the anticancer activity of manuka honey

    Antioxidants, Vol. 9, Núm. 1

2019

  1. Efecto anti-tumoral de los compuestos fenólicos presentes en el aceite de oliva virgen extra en la línea celular humana MCF-7

    Las bondades del consumo de aceite de oliva virgen (Universidade de Vigo), pp. 57-75

  2. Inhibitory effects of anthocyanins on α -glucosidase activity

    Journal of Berry Research, Vol. 9, Núm. 1, pp. 109-123

  3. Relevance of functional foods in the Mediterranean diet: the role of olive oil, berries and honey in the prevention of cancer and cardiovascular diseases

    Critical Reviews in Food Science and Nutrition, Vol. 59, Núm. 6, pp. 893-920

  4. Strawberry tree honey as a new potential functional food. Part 1: Strawberry tree honey reduces colon cancer cell proliferation and colony formation ability, inhibits cell cycle and promotes apoptosis by regulating EGFR and MAPKs signaling pathways

    Journal of Functional Foods, Vol. 57, pp. 439-452

  5. Strawberry tree honey as a new potential functional food. Part 2: Strawberry tree honey increases ROS generation by suppressing Nrf2-ARE and NF-кB signaling pathways and decreases metabolic phenotypes and metastatic activity in colon cancer cells

    Journal of Functional Foods, Vol. 57, pp. 477-487

  6. The importance of berries in the human diet

    Mediterranean Journal of Nutrition and Metabolism, Vol. 12, Núm. 4, pp. 335-340

2018

  1. Are by-products from beeswax recycling process a new promising source of bioactive compounds with biomedical properties?

    Food and Chemical Toxicology, Vol. 112, pp. 126-133

  2. Characterization of phenolic extracts from Brava extra virgin olive oils and their cytotoxic effects on MCF-7 breast cancer cells

    Food and Chemical Toxicology, Vol. 119, pp. 73-85