María José
Motilva Casado
Universitat Autònoma de Barcelona
Barcelona, EspañaPublicaciones en colaboración con investigadores/as de Universitat Autònoma de Barcelona (17)
2022
2020
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Phenol-enriched virgin olive oil promotes macrophage-specific reverse cholesterol transport in vivo
Biomedicines, Vol. 8, Núm. 8
2019
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Design, optimization and validation of genes commonly used in expression studies on DMH/AOM rat colon carcinogenesis model
PeerJ, Vol. 2019, Núm. 1
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Identification and validation of common molecular targets of hydroxytyrosol
Food and Function, Vol. 10, Núm. 8, pp. 4897-4910
2018
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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
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Seasonal Variability of the Phytochemical Composition of New Red-Fleshed Apple Varieties Compared with Traditional and New White-Fleshed Varieties
Journal of Agricultural and Food Chemistry, Vol. 66, Núm. 38, pp. 10011-10025
2017
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Effect of virgin olive oil and thyme phenolic compounds on blood lipid profile: implications of human gut microbiota
European Journal of Nutrition, Vol. 56, Núm. 1, pp. 119-131
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Phytosterol-mediated inhibition of intestinal cholesterol absorption in mice is independent of liver X receptor
Molecular Nutrition and Food Research, Vol. 61, Núm. 9
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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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Analysis of free hydroxytyrosol in human plasma following the administration of olive oil
Journal of Chromatography A, Vol. 1437, pp. 183-190
2015
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Complementary phenol-enriched olive oil improves HDL characteristics in hypercholesterolemic subjects. A randomized, double-blind, crossover, controlled trial. The VOHF study
Molecular Nutrition and Food Research, Vol. 59, Núm. 9, pp. 1758-1770
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Effects of functional olive oil enriched with its own phenolic compounds on endothelial function in hypertensive patients. A randomised controlled trial
Food Chemistry, Vol. 167, pp. 30-35
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Impact of virgin olive oil and phenol-enriched virgin olive oils on the HDL proteome in hypercholesterolemic subjects: A double blind, randomized, controlled, cross-over clinical trial (VOHF study)
PLoS ONE, Vol. 10, Núm. 6
2014
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Faecal microbial metabolism of olive oil phenolic compounds: In vitro and in vivo approaches
Molecular Nutrition and Food Research, Vol. 58, Núm. 9, pp. 1809-1819
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Study of the catabolism of thyme phenols combining in vitro fermentation and human intervention
Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 45, pp. 10954-10961
2013
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Dose-dependent metabolic disposition of hydroxytyrosol and formation of mercapturates in rats
Pharmacological Research, Vol. 77, pp. 47-56
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Olive oil polyphenols enhance the expression of cholesterol efflux related genes in vivo in humans. A randomized controlled trial
Journal of Nutritional Biochemistry, Vol. 24, Núm. 7, pp. 1334-1339