Food and Health Omics
F&Homics
Universidad de Granada
Granada, EspañaPublicacións en colaboración con investigadores/as de Universidad de Granada (26)
2023
2022
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Oxidative Stress Amelioration of Novel Peptides Extracted from Enzymatic Hydrolysates of Chinese Pecan Cake
International journal of molecular sciences, Vol. 23, Núm. 20
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Prolonged on-tree maturation vs. cold storage of Hass avocado fruit: Changes in metabolites of bioactive interest at edible ripeness
Food Chemistry, Vol. 394
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Singular Olive Oils from a Recently Discovered Spanish North‐Western Cultivar: An Exhaustive 3‐Year Study of Their Chemical Composition and In‐Vitro Antidiabetic Potential
Antioxidants, Vol. 11, Núm. 7
2021
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Application of the INFOGEST Standardized Method to Assess the Digestive Stability and Bioaccessibility of Phenolic Compounds from Galician Extra-Virgin Olive Oil
Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 39, pp. 11592-11605
2020
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Effect of olive ripening degree on the antidiabetic potential of biophenols-rich extracts of Brava Gallega virgin olive oils
Food Research International, Vol. 137
2019
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Autophagy in human health and disease: Novel therapeutic opportunities
Antioxidants and Redox Signaling, Vol. 30, Núm. 4, pp. 577-634
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Industrial-scale decontamination procedure effects on the content of acaricides, heavy metals and antioxidant capacity of beeswax
Molecules, Vol. 24, Núm. 8
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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
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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
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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
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The involvement of phenolic-rich extracts from Galician autochthonous extra-virgin olive oils against the α-glucosidase and α-amylase inhibition
Food Research International, Vol. 116, pp. 447-454
2018
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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
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Beeswax by-products efficiently counteract the oxidative damage induced by an oxidant agent in human dermal fibroblasts
International Journal of Molecular Sciences, Vol. 19, Núm. 9
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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
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Evaluation of the neuroprotective and antidiabetic potential of phenol-rich extracts from virgin olive oils by in vitro assays
Food Research International, Vol. 106, pp. 558-567
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Nutraceutical potential of phenolics from brava and mansa extra-virgin olive oils on the inhibition of enzymes associated to neurodegenerative disorders in comparison with those of picual and cornicabra
Molecules, Vol. 23, Núm. 4
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Phenolic compounds in honey and their associated health benefits: A review
Molecules, Vol. 23, Núm. 9
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Phenolic compounds isolated from olive oil as nutraceutical tools for the prevention and management of cancer and cardiovascular diseases
International Journal of Molecular Sciences, Vol. 19, Núm. 8
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Strawberry extracts efficiently counteract inflammatory stress induced by the endotoxin lipopolysaccharide in Human Dermal Fibroblast
Food and Chemical Toxicology, Vol. 114, pp. 128-140