Anna Pedret Figuerola-rekin lankidetzan egindako argitalpenak (25)

2022

  1. Red-Fleshed Apples Rich in Anthocyanins and White-Fleshed Apples Modulate the Aorta and Heart Proteome in Hypercholesterolaemic Rats: The AppleCOR Study

    Nutrients, Vol. 14, Núm. 5

2021

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  1. 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

  2. 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

  1. 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

  2. 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

  1. 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

  2. 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

  1. 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

  2. Phenol-enriched olive oils modify paraoxonase-related variables: A randomized, crossover, controlled trial

    Molecular Nutrition and Food Research, Vol. 61, Núm. 10

  3. 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

  1. Differential absorption and metabolism of hydroxytyrosol and its precursors oleuropein and secoiridoids

    Journal of Functional Foods, Vol. 22, pp. 52-63

  2. 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

  3. 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

  4. 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

  5. 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