Publicacións nas que colabora con Rosa María Lamuela Raventós (20)

2020

  1. Beer Phenolic Composition of Simple Phenols, Prenylated Flavonoids and Alkylresorcinols

    Molecules (Basel, Switzerland), Vol. 25, Núm. 11

2019

  1. Dietary inflammatory index and all-cause mortality in large cohorts: The SUN and PREDIMED studies

    Clinical Nutrition, Vol. 38, Núm. 3, pp. 1221-1231

  2. Increased Consumption of Virgin Olive Oil, Nuts, Legumes, Whole Grains, and Fish Promotes HDL Functions in Humans

    Molecular Nutrition and Food Research, Vol. 63, Núm. 6

2018

  1. Legume consumption is inversely associated with type 2 diabetes incidence in adults: A prospective assessment from the PREDIMED study

    Clinical Nutrition, Vol. 37, Núm. 3, pp. 906-913

2017

  1. Potato consumption does not increase blood pressure or incident hypertension in 2 cohorts of Spanish adults

    Journal of Nutrition, Vol. 147, Núm. 12, pp. 2272-2281

  2. Prediction of cardiovascular disease by the framingham-REGICOR equation in the high-risk PREDIMED cohort: Impact of the mediterranean diet across different risk strata

    Journal of the American Heart Association, Vol. 6, Núm. 3

2016

  1. Dietary α-linolenic acid, marine ω-3 fatty acids, and mortality in a population with high fish consumption: Findings from the PREvención con DIeta MEDiterránea (PREDIMED) Study

    Journal of the American Heart Association, Vol. 5, Núm. 1

2014

  1. Effect of the Mediterranean diet on heart failure biomarkers: A randomized sample from the PREDIMED trial

    European Journal of Heart Failure, Vol. 16, Núm. 5, pp. 543-550

  2. Inverse association between habitual polyphenol intake and incidence of cardiovascular events in the PREDIMED study

    Nutrition, Metabolism and Cardiovascular Diseases, Vol. 24, Núm. 6, pp. 639-647

  3. Mediterranean diet reduces 24-hour ambulatory blood pressure, blood glucose, and lipids: One-year randomized, clinical trial

    Hypertension, Vol. 64, Núm. 1, pp. 69-76

2010

  1. Matrix effects on the bioavailability of resveratrol in humans

    Food Chemistry, Vol. 120, Núm. 4, pp. 1123-1130

2007

  1. Changes in the phenolic content of low density lipoprotein after olive oil consumption in men. A randomized crossover controlled trial

    British Journal of Nutrition, Vol. 98, Núm. 6, pp. 1243-1250

  2. HPLC-tandem mass spectrometric method to characterize resveratrol metabolism in humans

    Clinical Chemistry, Vol. 53, Núm. 2, pp. 292-299

2006

  1. Minor components of olive oil: Evidence to date of health benefits in humans

    Nutrition Reviews, Vol. 64, Núm. 10 SUPPL. 1

  2. Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans

    Free Radical Biology and Medicine, Vol. 40, Núm. 4, pp. 608-616

2005

  1. Declaración de Jaén 2004: Documento de consenso de la Conferencia Internacional sobre los Efectos Saludables del Aceite de Oliva Virgen

    Revista Espanola de Obesidad, Vol. 3, Núm. 4, pp. 212-217

  2. International conference on the healthy effect of virgin olive oil

    European Journal of Clinical Investigation, Vol. 35, Núm. 7, pp. 421-424

2003

  1. Postprandial effects of wine consumption on lipids and oxidative stress biomarkers

    Drugs under Experimental and Clinical Research

2001

  1. Capillary gas chromatography-mass spectrometry quantitative determination of hydroxytyrosol and tyrosol in human urine after olive oil intake

    Analytical Biochemistry, Vol. 294, Núm. 1, pp. 63-72

  2. Facteurs protecteurs de la maladie coronarienne: Effet antioxydant de l'huile d'olive

    Therapie