Publikationen in Zusammenarbeit mit Forschern von Hospital del Mar (27)

2022

  1. Impact of Phenol-Enriched Olive Oils on Serum Metabonome and Its Relationship with Cardiometabolic Parameters: A Randomized, Double-Blind, Cross-Over, Controlled Trial

    Antioxidants, Vol. 11, Núm. 10

2021

  1. 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. Phenol-enriched virgin olive oil promotes macrophage-specific reverse cholesterol transport in vivo

    Biomedicines, Vol. 8, Núm. 8

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

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. 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

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

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

  4. 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. Analysis of free hydroxytyrosol in human plasma following the administration of olive oil

    Journal of Chromatography A, Vol. 1437, pp. 183-190

  2. Influence of phenol-enriched olive oils on human intestinal immune function

    Nutrients, Vol. 8, Núm. 4

  3. 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

  4. 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

  1. 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

  2. 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

  3. 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

  4. 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

  1. 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