Publicacions en col·laboració amb investigadors/es de Universitat Pompeu Fabra (6)

2017

  1. Effect of olive oil phenolic compounds on the expression of blood pressure-related genes in healthy individuals

    European Journal of Nutrition, Vol. 56, Núm. 2, pp. 663-670

  2. Virgin olive oil enriched with its own phenolic compounds or complemented with thyme improves endothelial function: The potential role of plasmatic fat-soluble vitamins. A double blind, randomized, controlled, cross-over clinical trial

    Journal of Functional Foods, Vol. 28, pp. 285-292

2013

  1. Dose-dependent metabolic disposition of hydroxytyrosol and formation of mercapturates in rats

    Pharmacological Research, Vol. 77, pp. 47-56

2010

  1. In vivo nutrigenomic effects of virgin olive oil polyphenols within the frame of the Mediterranean diet: A randomized controlled trial

    FASEB Journal, Vol. 24, Núm. 7, pp. 2546-2557

2004

  1. Bioavailability of phenolic compounds from olive oil and oxidative/antioxidant status at postprandial state in healthy humans

    Drugs under Experimental and Clinical Research, Vol. 30, Núm. 5-6, pp. 207-212

  2. Olive oils high in phenolic compounds modulate oxidative/antioxidative status in men

    Journal of Nutrition, Vol. 134, Núm. 9, pp. 2314-2321