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Nutritional and other health properties of olive pomace oil

Critical reviews in food science and nutrition, 2020, Vol.60 (20), p.3506-3521

2020

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Flavanol Bioavailability in Two Cocoa Products with Different Phenolic Content. A Comparative Study in Humans

Nutrients, 2019-06, Vol.11 (7), p.1441

2019

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Improved LC-MSn characterization of hydroxycinnamic acid derivatives and flavonols in different commercial mate (Ilex paraguariensis) brands. Quantification of polyphenols, methylxanthines, and antioxidant activity

Food chemistry, 2018-02, Vol.241, p.232-241

2018

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Polyphenol content, in vitro bioaccessibility and antioxidant capacity of widely consumed beverages

Journal of the science of food and agriculture, 2018-03, Vol.98 (4), p.1397-1406

2018

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Moderate consumption of a soluble green/roasted coffee rich in caffeoylquinic acids reduces cardiovascular risk markers: results from a randomized, cross-over, controlled trial in healthy and hypercholesterolemic subjects

European journal of nutrition, 2019-03, Vol.58 (2), p.865-878

2019

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Exhaustive Qualitative LC-DAD-MSn Analysis of Arabica Green Coffee Beans: Cinnamoyl-glycosides and Cinnamoylshikimic Acids as New Polyphenols in Green Coffee

Journal of agricultural and food chemistry, 2016-12, Vol.64 (51), p.9663-9674

2016

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An Exploratory Critical Review on TNF-α as a Potential Inflammatory Biomarker Responsive to Dietary Intervention with Bioactive Foods and Derived Products

Foods, 2022-08, Vol.11 (16), p.2524

2022

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Dihydrocaffeic acid, a major microbial metabolite of chlorogenic acids, shows similar protective effect than a yerba mate phenolic extract against oxidative stress in HepG2 cells

Food research international, 2016-09, Vol.87, p.25-33

2016

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TNF-α-induced oxidative stress and endothelial dysfunction in EA.hy926 cells is prevented by mate and green coffee extracts, 5-caffeoylquinic acid and its microbial metabolite, dihydrocaffeic acid

International journal of food sciences and nutrition, 2019-04, Vol.70 (3), p.267-284

2019

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Green coffee hydroxycinnamic acids but not caffeine protect human HepG2 cells against oxidative stress

Food research international, 2014-08, Vol.62, p.1038-1046

2014

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Bioavailability and metabolism of rosemary infusion polyphenols using Caco‐2 and HepG2 cell model systems

Journal of the science of food and agriculture, 2018-08, Vol.98 (10), p.3741-3751

2018

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Bioavailability and nutrikinetics of rosemary tea phenolic compounds in humans

Food research international, 2021-01, Vol.139, p.109815-109815, Article 109815

2021

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Colonic Coffee Phenols Metabolites, Dihydrocaffeic, Dihydroferulic, and Hydroxyhippuric Acids Protect Hepatic Cells from TNF-α-Induced Inflammation and Oxidative Stress

International journal of molecular sciences, 2023-01, Vol.24 (2), p.1440

2023

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Main Colonic Metabolites from Coffee Chlorogenic Acid May Counteract Tumor Necrosis Factor-α-Induced Inflammation and Oxidative Stress in 3T3-L1 Cells

Molecules (Basel, Switzerland), 2023-12, Vol.29 (1), p.88

2023

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Effect of Cocoa and Its Flavonoids on Biomarkers of Inflammation: Studies of Cell Culture, Animals and Humans

Nutrients, 2016-04, Vol.8 (4), p.212-212

2016

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Eficacia de los hidroxicinamatos y los beta-glucanos como herramientas dietéticas frente a la obesidad y sus disfunciones asociadas y su aplicación como nutracéutico

Nutrición hospitalaria : organo oficial de la Sociedad Española de Nutrición Parenteral y Enteral, 2020-10, Vol.37 (5), p.1061-1071

2020

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Long-term consumption of a green/roasted coffee blend positively affects glucose metabolism and insulin resistance in humans

Food research international, 2016-11, Vol.89, p.1023-1028

2016

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Hydroxytyrosol in functional hydroxytyrosol-enriched biscuits is highly bioavailable and decreases oxidised low density lipoprotein levels in humans

Food chemistry, 2016-08, Vol.205, p.248-256

2016

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Bioconversion by gut microbiota of predigested mango (Mangifera indica L) ‘Ataulfo’ peel polyphenols assessed in a dynamic (TIM-2) in vitro model of the human colon

Food research international, 2021-01, Vol.139, p.109963-109963, Article 109963

2021

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Consumption of a Coffee Rich in Phenolic Compounds May Improve the Body Composition of People with Overweight or Obesity: Preliminary Insights from a Randomized, Controlled and Blind Crossover Study

Nutrients, 2024-08, Vol.16 (17), p.2848

2024

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Characterizing Factors Associated with Excess Body Weight: A Descriptive Study Using Principal Component Analysis in a Population with Overweight and Obesity

Nutrients, 2024-04, Vol.16 (8), p.1143

2024

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Evaluation of novel nutraceuticals based on the combination of oat beta-glucans and a green coffee phenolic extract to combat obesity and its comorbidities. A randomized, dose-response, parallel trial

Food & function, 2022-01, Vol.13 (2), p.574-586

2022

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Regularly consuming a green/roasted coffee blend reduces the risk of metabolic syndrome

European journal of nutrition, 2018-02, Vol.57 (1), p.269-278

2018

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Effects of in vitro digestion and storage on the phenolic content and antioxidant capacity of a red grape pomace

International journal of food sciences and nutrition, 2017-03, Vol.68 (2), p.188-200

2017

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Pharmacokinetics of caffeine and its metabolites in plasma and urine after consuming a soluble green/roasted coffee blend by healthy subjects

Food research international, 2014-10, Vol.64, p.125-133

2014

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Nutritional and other health properties of olive pomace oil

Flavanol Bioavailability in Two Cocoa Products with Different Phenolic Content. A Comparative Study in Humans

Improved LC-MSn characterization of hydroxycinnamic acid derivatives and flavonols in different commercial mate (Ilex paraguariensis) brands. Quantification of polyphenols, methylxanthines, and antioxidant activity

Polyphenol content, in vitro bioaccessibility and antioxidant capacity of widely consumed beverages

Moderate consumption of a soluble green/roasted coffee rich in caffeoylquinic acids reduces cardiovascular risk markers: results from a randomized, cross-over, controlled trial in healthy and hypercholesterolemic subjects

Exhaustive Qualitative LC-DAD-MSn Analysis of Arabica Green Coffee Beans: Cinnamoyl-glycosides and Cinnamoylshikimic Acids as New Polyphenols in Green Coffee

An Exploratory Critical Review on TNF-α as a Potential Inflammatory Biomarker Responsive to Dietary Intervention with Bioactive Foods and Derived Products

Dihydrocaffeic acid, a major microbial metabolite of chlorogenic acids, shows similar protective effect than a yerba mate phenolic extract against oxidative stress in HepG2 cells

TNF-α-induced oxidative stress and endothelial dysfunction in EA.hy926 cells is prevented by mate and green coffee extracts, 5-caffeoylquinic acid and its microbial metabolite, dihydrocaffeic acid

Green coffee hydroxycinnamic acids but not caffeine protect human HepG2 cells against oxidative stress

Bioavailability and metabolism of rosemary infusion polyphenols using Caco‐2 and HepG2 cell model systems

Bioavailability and nutrikinetics of rosemary tea phenolic compounds in humans

Colonic Coffee Phenols Metabolites, Dihydrocaffeic, Dihydroferulic, and Hydroxyhippuric Acids Protect Hepatic Cells from TNF-α-Induced Inflammation and Oxidative Stress

Main Colonic Metabolites from Coffee Chlorogenic Acid May Counteract Tumor Necrosis Factor-α-Induced Inflammation and Oxidative Stress in 3T3-L1 Cells

Effect of Cocoa and Its Flavonoids on Biomarkers of Inflammation: Studies of Cell Culture, Animals and Humans

Eficacia de los hidroxicinamatos y los beta-glucanos como herramientas dietéticas frente a la obesidad y sus disfunciones asociadas y su aplicación como nutracéutico

Long-term consumption of a green/roasted coffee blend positively affects glucose metabolism and insulin resistance in humans

Hydroxytyrosol in functional hydroxytyrosol-enriched biscuits is highly bioavailable and decreases oxidised low density lipoprotein levels in humans

Bioconversion by gut microbiota of predigested mango (Mangifera indica L) ‘Ataulfo’ peel polyphenols assessed in a dynamic (TIM-2) in vitro model of the human colon

Consumption of a Coffee Rich in Phenolic Compounds May Improve the Body Composition of People with Overweight or Obesity: Preliminary Insights from a Randomized, Controlled and Blind Crossover Study

Characterizing Factors Associated with Excess Body Weight: A Descriptive Study Using Principal Component Analysis in a Population with Overweight and Obesity

Evaluation of novel nutraceuticals based on the combination of oat beta-glucans and a green coffee phenolic extract to combat obesity and its comorbidities. A randomized, dose-response, parallel trial

Regularly consuming a green/roasted coffee blend reduces the risk of metabolic syndrome

Effects of in vitro digestion and storage on the phenolic content and antioxidant capacity of a red grape pomace

Pharmacokinetics of caffeine and its metabolites in plasma and urine after consuming a soluble green/roasted coffee blend by healthy subjects

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