Publicaciones Unidad de Salud

ARTÍCULOS CIENTÍFICOS

  1. Helmut Schröder et al. Effectiveness of the physical activity intervention program in the PREDIMED-Plus study: a randomized controlled trial.International Journal of Behavioral Nutrition and Physical Activity 2018 15:110 Ver
  2. Cristina Sánchez-QuesadaAlicia López-Biedma, Estefania Toledo,and José J. Gaforio. Squalene Stimulates a Key Innate Immune Cell to Foster Wound Healing and Tissue Repair. Evidence-Based Complementary and Alternative Medicine Volume 2018, Article ID 9473094 Ver
  3. IsmaelÁlvarez-Álvarez et al. Adherence to an Energy-restricted Mediterranean Diet Score and Prevalence of Cardiovascular Risk Factors in the PREDIMED-Plus: A Cross-sectional StudyDieta mediterránea hipocalórica y factores de riesgo cardiovascular: análisis transversal de PREDIMED-Plus. Rev Esp Cardiol 2018 In press Ver
  4. F. Zamora-Zamora, J.M. Martínez-Galiano, J.J. Gaforio and M. Delgado-Rodríguez. Effects of olive oil on blood pressure: A systematic review and meta-analysis. GRASAS Y ACEITES 69 (4) 2018 Ver
  5. Núria Mallorquí-Bagué et al. Type 2 diabetes and cognitive impairment in an older population with overweight or obesity and metabolic syndrome: baseline cross-sectional analysis of the PREDIMED-plus study. Scientific Reports volume 8, Article number: 16128 (2018) Ver
  6. Naomi Cano-Ibáñez et al. Dietary Intake in Population with Metabolic Syndrome: Is the Prevalence of Inadequate Intake Influenced by Geographical Area? Cross-Sectional Analysis from PREDIMED-Plus Study. Nutrients 2018, 10(11), 1661 Ver
  7. M.T. Fernández-Ponce, A. López-Biedma, C. Sánchez Quesada, L. Casas, C. Mantell, J.J. Gaforio, E.J. Martínez de la Ossa (2017). Selective antitumoural action of pressurized mango leaf extracts against minimally and highly invasive breast cancer. Food and Function, 8(10): 3610-3620. Ver
  8. A. Quintero-Flores, G. Pereira-Caro, C. Sánchez-Quesada, J.M. Moreno-Rojas, J.J. Gaforio (2017). Effect of olive cultivar on bioaccessibility and antioxidant activity of phenolic fraction of virgin olive oil. European Journal of Nutrition, 1-22. Ver
  9. O. Kyçyk, M.P. Aguilera, J.J. Gaforio, A. Jiménez, G. Beltrán (2016). Sterol composition of virgin olive oil of forty-three olive cultivars from the world collection olive germplasm bank of Cordoba. Journal of the Science of Food and Agriculture, 96(12):4143-4150. Ver
  10. A. López-Biedma, C. Sánchez-Quesada, G. Beltrán, M. Delgado-Rodríguez, J.J. Gaforio (2016). Phytoestrogen (+)-pinoresinol exerts antitumor activity in breast cancer cells with different oestrogen receptor statuses. BMC Complementary and Alternative Medicine, 16(1): 350. Ver
  11. A. López-Biedma, C. Sánchez-Quesada, M. Delgado-Rodríguez, J.J. Gaforio (2016). The biological activities of natural lignans from olives and virgin olive oils: a review. Journal of Functional Foods, 26: 36–47. Ver
  12. C. Sánchez-Quesada, A. López-Biedma, J.J. Gaforio (2015). Natural protection against cancer by minor compounds found in virgin olive oil. Journal on approximation, 7(1):16-21. Ver
  13. C. Sánchez-Quesada, A. López-Biedma, J.J. Gaforio (2015). Oleanolic acid, a compound present in grapes and olives, protects against genotoxicity in human mammary epithelial cells. Molecules, 20(8): 13670-13688. Ver
  14. C. Sánchez-Quesada, A. López-Biedma, J.J. Gaforio (2015). The differential localization of a methyl group confers a different anti-breast cáncer activity to two triterpenes present in olives. Food and Function, 6(1): 249-256. Ver
  15. C. Sánchez-Quesada, A. López-Biedma, J.J. Gaforio (2015). Maslinic acid enhances signals for the recruitment of macrophages and their differentiation to M1 state. Evidence-Based Complementary and Alternative Medicine, 2015: 654721. Ver
  16. A. Quintero-Flores, A. Sánchez-Ortiz, J.J. Gaforio, A. Jiménez, G. Beltrán (2015). Interaction between extra virgin olive oil phenolic compounds and mucin. European Journal of Lipid Science and Technology, 117(10): 1569-77. Ver
  17. S. Salido, M. Pérez-Bonilla, R.P. Adams, J. Altarejos (2015). Phenolic components and antioxidant activity of wood extracts from 10 main Spanish olive cultivars. Journal of Agricultural and Food Chemistry, 63(29): 6493-6500. Ver
  18. M. Pérez-Bonilla, S. Salido, T.A. Van Beek, J. Altarejos (2014). Radical-scavenging compounds from olive tree (Olea europaea L.) wood. Journal of Agricultural and Food Chemistry, 62(1): 144-151. Ver
  19. M. Pérez-Bonilla, S. Salido, A. Sánchez, T.A. Van Beek, J. Altarejos (2013). Effect of extraction conditions on the antioxidant activity of olive wood extracts. International Journal of Food Science, 2013: e719593 Ver
  20. C. Sánchez-Quesada, A. López-Biedma, F. Warleta ,M. Campos, G. Beltrán, J.J. Gaforio (2013) Bioactive properties of the main triterpenes found in olives, virgin olive oil and leaves of Olea Europaea. Journal of Agriculture and Food Chemistry, 61(50): 12173-12182. Ver
  21. M. Campos, R. Luque, J. Jiménez, R. Martínez, F. Warleta, C. Sánchez-Quesada, M. Delgado Rodríguez, A. Calvo, J.J. Gaforio (2013). Simultaneous phenotypic and genetic characterization of single circulating tumor cells from colon cancer patients. Histology and Histopathology, 28(11): 1439-1450.

 

LIBROS Y CAPÍTULOS DE LIBROS

  1. J.J. Gaforio, C. Sánchez-Quesada, A. López-Biedma, M.C. Ramírez-Tortosa, F. Warleta (2015). Molecular aspects of squalene and implications for olive oil and the mediterranean diet. En The Mediterranean Diet. Estados Unidos de América: Elsevier. pp: 281-290.
  2. M.C. Ramírez-Tortosa, M. Pulido-Moran, S. Granados, J.J. Gaforio, J.L. Quiles (2015). Hydroxytyrosol as a component of the Mediterranean diet and its role in disease prevention. En The Mediterranean Diet. Estados Unidos de América: Elsevier. pp: 205-216.
  3. M. Roldán, F.J. Gallego, E. Murgado, M. Vega, E.T. Montoro, J.J. Gaforio, S. Sánchez-Villasclaras, A. Alcaraz, A. Díaz, J. Fernández, S. Valera, J.J. Ciruela, J.J. Martín, P. San Ginés, L. Zu, I. Vico (2013). Diccionario de Términos del Aceite de oliva. Madrid: Arco/Libros, S.L.

Comentarios (2)

  • Avatar

    Sebastián Arroyo

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    Como no todas las personas interesadas en el aceite de oliva conocemos el idioma Ingles, podrían traducir los textos de las publicaciones a nuestro idioma.

    Muchas gracias.

    Reply

    • Avatar

      Centro de estudios avanzados en Olivar y Aceite de Oliva

      |

      Muchas gracias por su comentario, intentaremos dar solución a esto.

      Un saludo,

      Reply

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