Browsing Tecnologia dels Aliments by Author "Farré, Magí"
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Effect of virgin olive oil and thyme phenolic compounds on blood lipid profile: implications of human gut microbiota
Martín Peláez, Sandra María; Mosele, Juana; Pizarro, Neus; Farràs, Marta; De la Torre, Rafael; Subirana Cachinero, Isaac; Pérez Cano, Francisco José; Castañer, Olga; Solà, Rosa; Fernández Castillejo, Sara; Heredia, Saray; Farré, Magí; Motilva Casado, Mª José; Fitó, Montserrat (Springer-Verlag Berlin Heidelberg, 2015-11-05)Purpose: To investigate the effect of virgin olive oil phenolic compounds (PC) alone or in combination with thyme PC on blood lipid profile from hypercholesterolemic humans, and whether the changes generated are related ... -
Metabolite profiling of olive oil and thyme phenols after a sustained intake of two phenol-enriched olive oils by humans: Identification of compliance markers
Rubió Piqué, Laura; Farràs, Marta; De la Torre, Rafael; Macià i Puig, Ma Alba; Romero Fabregat, Mª Paz; Valls, Rosa M.; Solà, Rosa; Farré, Magí; Fitó, Montserrat; Motilva Casado, Mª José (Elsevier, 2014)An understanding of causal relations between phenol intake and its beneficial effects on health is hindered by the lack of robust biological markers of its exposure. This is particularly relevant in mid/long-term nutritional ...