Publications by the researcher in collaboration with CRISTINA SÁNCHEZ QUESADA (26)

2022

  1. Differential Immunometabolic Effects of High-Fat Diets Containing Coconut, Sunflower, and Extra Virgin Olive Oils in Female Mice

    Molecular Nutrition and Food Research, Vol. 66, Núm. 18

  2. PPARγ Gene as a Possible Link between Acquired and Congenital Lipodystrophy and its Modulation by Dietary Fatty Acids

    Nutrients, Vol. 14, Núm. 22

  3. Synergistic Effect of Squalene and Hydroxytyrosol on Highly Invasive MDA-MB-231 Breast Cancer Cells

    Nutrients, Vol. 14, Núm. 2

2020

  1. Antiinflammatory activity exerted by minor compounds found in virgin olive oils

    The Mediterranean Diet: An Evidence-Based Approach (Elsevier), pp. 527-535

  2. Relationship between olive oil consumption and ankle-brachial pressure index in a population at high cardiovascular risk

    Atherosclerosis, Vol. 314, pp. 48-57

  3. The high-fat diet based on extra-virgin olive oil causes dysbiosis linked to colorectal cancer prevention

    Nutrients, Vol. 12, Núm. 6, pp. 1-17

2019

  1. Dietary flavonoids as cancer chemopreventive agents: An updated review of human studies

    Antioxidants, Vol. 8, Núm. 5

  2. Naturally lignan-rich foods: A dietary tool for health promotion?

    Molecules, Vol. 24, Núm. 5

  3. Virgin olive oil and health: Summary of the iii international conference on virgin olive oil and health consensus report, JAEN (Spain) 2018

    Nutrients, Vol. 11, Núm. 9

2018

  1. Effect of olive cultivar on bioaccessibility and antioxidant activity of phenolic fraction of virgin olive oil

    European Journal of Nutrition, Vol. 57, Núm. 5, pp. 1925-1946

  2. Squalene Stimulates a Key Innate Immune Cell to Foster Wound Healing and Tissue Repair

    Evidence-based Complementary and Alternative Medicine, Vol. 2018

2017

  1. Hydroxytyrosol and tyrosol, main phenols of virgin olive oil, as healthy natural products in human breast cancer prevention: A review

    Handbook of Olive Oil: Phenolic Compounds, Production and Health Benefits (Nova Science Publishers, Inc.), pp. 277-285

  2. Hydroxytyrosol and tyrosol, phenolic compounds of virgin olive oil, could act like anti-inflammatories in chronic inflammation

    Handbook of Olive Oil: Phenolic Compounds, Production and Health Benefits (Nova Science Publishers, Inc.), pp. 133-144

  3. Selective antitumoural action of pressurized mango leaf extracts against minimally and highly invasive breast cancer

    Food and Function, Vol. 8, Núm. 10, pp. 3610-3620

2016

  1. Phytoestrogen (+)-pinoresinol exerts antitumor activity in breast cancer cells with different oestrogen receptor statuses

    BMC Complementary and Alternative Medicine, Vol. 16, Núm. 1

  2. The biological activities of natural lignans from olives and virgin olive oils: A review

    Journal of Functional Foods, Vol. 26, pp. 36-47

2015

  1. Maslinic acid enhances signals for the recruitment of macrophages and their differentiation to M1 state

    Evidence-based Complementary and Alternative Medicine, Vol. 2015

  2. Molecular Aspects of Squalene and Implications for Olive Oil and the Mediterranean Diet

    The Mediterranean Diet: An Evidence-Based Approach (Elsevier Inc.), pp. 281-290

  3. Oleanolic acid, a compound present in grapes and olives, protects against genotoxicity in human mammary epithelial cells

    Molecules, Vol. 20, Núm. 8, pp. 13670-13688

  4. The differential localization of a methyl group confers a different anti-breast cancer activity to two triterpenes present in olives

    Food and Function, Vol. 6, Núm. 1, pp. 249-256