Anna
Pedret Figuerola
Publicaciones en las que colabora con Anna Pedret Figuerola (25)
2022
2021
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Erratum to: Cardiovascular Benefits of Phenol-Enriched Virgin Olive Oils: New Insights from the Virgin Olive Oil and HDL Functionality (VOHF) Study (Molecular Nutrition & Food Research, (2018), 62, 16, (1800456), 10.1002/mnfr.201800456)
Molecular Nutrition and Food Research
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Exploring the effects of phenolic compounds to reduce intestinal damage and improve the intestinal barrier integrity: A systematic review of in vivo animal studies
Clinical Nutrition, Vol. 40, Núm. 4, pp. 1719-1732
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Metabolic Fate and Cardiometabolic Effects of Phenolic Compounds from Red-Fleshed Apple in Hypercholesterolemic Rats: A Comparative Study with Common White-Fleshed Apple. The AppleCOR Study
Molecular Nutrition and Food Research, Vol. 65, Núm. 10
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Phosphoproteomic Analysis and Protein-Protein Interaction of Rat Aorta GJA1 and Rat Heart FKBP1A after Secoiridoid Consumption from Virgin Olive Oil: A Functional Proteomic Approach
Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 5, pp. 1536-1554
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Virgin Olive Oil Phenolic Compounds Modulate the HDL Lipidome in Hypercholesterolaemic Subjects: A Lipidomic Analysis of the VOHF Study
Molecular Nutrition and Food Research, Vol. 65, Núm. 9
2020
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Impact of Phenol-Enriched Virgin Olive Oils on the Postprandial Levels of Circulating microRNAs Related to Cardiovascular Disease
Molecular Nutrition and Food Research, Vol. 64, Núm. 15
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Thermal and non-thermal processing of red-fleshed apple: How are (poly)phenol composition and bioavailability affected?
Food and Function, Vol. 11, Núm. 12, pp. 10436-10447
2019
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A functional virgin olive oil enriched with olive oil and thyme phenolic compounds improves the expression of cholesterol efflux-related genes: A randomized, crossover, controlled trial
Nutrients, Vol. 11, Núm. 8
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In vivo biotransformation of (poly)phenols and anthocyanins of red-fleshed apple and identification of intake biomarkers
Journal of Functional Foods, Vol. 55, pp. 146-155
2018
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Cardiovascular Benefits of Phenol-Enriched Virgin Olive Oils: New Insights from the Virgin Olive Oil and HDL Functionality (VOHF) Study
Molecular Nutrition and Food Research, Vol. 62, Núm. 16
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Phenol-enriched olive oils improve HDL antioxidant content in hypercholesterolemic subjects. A randomized, double-blind, cross-over, controlled trial
Journal of Nutritional Biochemistry, Vol. 51, pp. 99-104
2017
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Determinants of HDL Cholesterol Efflux Capacity after Virgin Olive Oil Ingestion: Interrelationships with Fluidity of HDL Monolayer
Molecular Nutrition and Food Research, Vol. 61, Núm. 12
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Phenol-enriched olive oils modify paraoxonase-related variables: A randomized, crossover, controlled trial
Molecular Nutrition and Food Research, Vol. 61, Núm. 10
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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
2016
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Differential absorption and metabolism of hydroxytyrosol and its precursors oleuropein and secoiridoids
Journal of Functional Foods, Vol. 22, pp. 52-63
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Erratum: Virgin Olive Oil Enriched with Its Own Phenolics or Complemented with Thyme Phenols Improves DNA Protection against Oxidation and Antioxidant Enzyme Activity in Hyperlipidemic Subjects (Journal of Agricultural and Food Chemistry (2016) 64:9 (1879-1888))
Journal of Agricultural and Food Chemistry
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Hydroxytyrosol and its complex forms (secoiridoids) modulate aorta and heart proteome in healthy rats: Potential cardio-protective effects
Molecular nutrition & food research, Vol. 60, Núm. 10, pp. 2114-2129
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Polyphenol rich olive oils improve lipoprotein particle atherogenic ratios and subclasses profile: A randomized, crossover, controlled trial
Molecular Nutrition and Food Research, Vol. 60, Núm. 7, pp. 1544-1554
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Virgin Olive Oil Enriched with Its Own Phenols or Complemented with Thyme Phenols Improves DNA Protection against Oxidation and Antioxidant Enzyme Activity in Hyperlipidemic Subjects
Journal of Agricultural and Food Chemistry, Vol. 64, Núm. 9, pp. 1879-1888