María José
Motilva Casado
Hospital del Mar
Barcelona, EspañaPublicaciones en colaboración con investigadores/as de Hospital del Mar (27)
2022
2021
-
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
-
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
-
Phenol-enriched virgin olive oil promotes macrophage-specific reverse cholesterol transport in vivo
Biomedicines, Vol. 8, Núm. 8
2019
2018
-
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
-
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
-
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
-
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
-
Phenol-enriched olive oils modify paraoxonase-related variables: A randomized, crossover, controlled trial
Molecular Nutrition and Food Research, Vol. 61, Núm. 10
-
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
-
Analysis of free hydroxytyrosol in human plasma following the administration of olive oil
Journal of Chromatography A, Vol. 1437, pp. 183-190
-
Influence of phenol-enriched olive oils on human intestinal immune function
Nutrients, Vol. 8, Núm. 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
-
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
2015
-
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
-
Dose effect on the uptake and accumulation of hydroxytyrosol and its metabolites in target tissues in rats
Molecular Nutrition and Food Research, Vol. 59, Núm. 7, pp. 1395-1399
-
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
-
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
-
Effect of the co-occurring components from olive oil and thyme extracts on the antioxidant status and its bioavailability in an acute ingestion in rats
Food and Function, Vol. 5, Núm. 4, pp. 740-747