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Food & Function|April 8, 2026
Resting-state brain connectivity following extra virgin olive oil intake in healthy adults: a randomised crossover pilot neuroimaging substudyRocío M Gutiérrez-Romero, Carolina Donat-Vargas, Emma Muñoz-Moreno, et al.
Bioorganic & Medicinal Chemistry|August 27, 2014
Shogaol-huprine hybrids: dual antioxidant and anticholinesterase agents with β-amyloid and tau anti-aggregating propertiesF Javier Pérez-Areales, Ornella Di Pietro, Alba Espargaró, et al.
NPJ Science of Food|September 2, 2024
Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched saucesJohana González-Coria, Camilla Mesirca-Prevedello, Julián Lozano-Castellón, et al.
The American Journal of Clinical Nutrition|May 30, 2014
A provegetarian food pattern and reduction in total mortality in the Prevención con Dieta Mediterránea (PREDIMED) studyMiguel A Martínez-González, Ana Sánchez-Tainta, Dolores Corella, et al.
Nutrients|December 31, 2025
Body Image Satisfaction, Food Consumption, Diet Quality, and Emotional Management in Adolescence: A Longitudinal Analysis from the SI! Program for Secondary Schools TrialPatricia Bodega, Juan M Fernández-Alvira, Amaya de Cos-Gandoy, et al.
Journal of the American Dietetic Association|February 27, 2010
Estimation of dietary sources and flavonoid intake in a Spanish adult population (EPIC-Spain)Raul Zamora-Ros, Cristina Andres-Lacueva, Rosa M Lamuela-Raventós, et al.
The British Journal of Nutrition|May 22, 2008
Low-fat dairy products and blood pressure: follow-up of 2290 older persons at high cardiovascular risk participating in the PREDIMED studyEstefanía Toledo, Miguel Delgado-Rodríguez, Ramón Estruch, et al.
The British Journal of Nutrition|December 22, 2007
Concentrations of resveratrol and derivatives in foods and estimation of dietary intake in a Spanish population: European Prospective Investigation into Cancer and Nutrition (EPIC)-Spain cohortRaul Zamora-Ros, Cristina Andres-Lacueva, Rosa M Lamuela-Raventós, et al.
The British Journal of Nutrition|July 8, 2015
Moderate red wine consumption is associated with a lower prevalence of the metabolic syndrome in the PREDIMED populationAnna Tresserra-Rimbau, Alexander Medina-Remón, Rosa M Lamuela-Raventós, et al.
The Journal of Nutrition|January 22, 2010
Elevated circulating LDL phenol levels in men who consumed virgin rather than refined olive oil are associated with less oxidation of plasma LDLKarina de la Torre-Carbot, Jorge L Chávez-Servín, Olga Jaúregui, et al.
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