Browsing Tecnologia dels Aliments by Author "Fernandez-Castillejo, Sara"

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Anthocyanin tissue bioavailability in animals: possible implications for human health. A systematic review

Sandoval-Ramírez, Berner Andrée; Catalán Santos, Úrsula; Fernandez-Castillejo, Sara; Rubió Piqué, Laura; Macià i Puig, Ma Alba; Solà, Rosa (American Chemical Society, 2018-10-22)

Anthocyanins (ACNs) are promising health-enhancing phenolic compounds. We focus on ACN animal tissue bioavailability to provide an evidentiary link between tissue ACNs and their associated health properties. We performed ...
Impact of Virgin Olive Oil and Phenol-Enriched Virgin Olive Oils on the HDL Proteome in Hypercholesterolemic Subjects: A Double Blind, Randomized, Controlled, Cross-Over Clinical Trial (VOHF Study)

Pedret, Anna; Catalán Santos, Úrsula; Fernandez-Castillejo, Sara; Farràs, Marta; Valls, Rosa M.; Rubió Piqué, Laura; Canela, Núria; Aragonés, Gerard; Romeu, Marta; Castaner, Olga; De la Torre, Rafael; Covas Planells, María Isabel; Fitó, Montserrat; Motilva Casado, Mª José; Solà, Rosa (Public Library Science, 2015-06-10)

The effects of olive oil phenolic compounds (PCs) on HDL proteome, with respect to new aspects of cardioprotective properties, are still unknown. The aim of this study was to assess the impact on the HDL protein cargo of ...