María Dolores Navarro Hortal-rekin lankidetzan egindako argitalpenak (6)

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

2020

  1. Reductive Stress, Bioactive Compounds, Redox-Active Metals, and Dormant Tumor Cell Biology to Develop Redox-Based Tools for the Treatment of Cancer

    Antioxidants and Redox Signaling, Vol. 33, Núm. 12, pp. 860-881