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2013 1
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Health-promoting properties of oleocanthal and oleacein: Two secoiridoids from extra-virgin olive oil.
Lozano-Castellón J, López-Yerena A, Rinaldi de Alvarenga JF, Romero Del Castillo-Alba J, Vallverdú-Queralt A, Escribano-Ferrer E, Lamuela-Raventós RM. Lozano-Castellón J, et al. Among authors: rinaldi de alvarenga jf. Crit Rev Food Sci Nutr. 2020;60(15):2532-2548. doi: 10.1080/10408398.2019.1650715. Epub 2019 Aug 19. Crit Rev Food Sci Nutr. 2020. PMID: 31423808 Review.
Factors driving the inter-individual variability in the metabolism and bioavailability of (poly)phenolic metabolites: A systematic review of human studies.
Favari C, Rinaldi de Alvarenga JF, Sánchez-Martínez L, Tosi N, Mignogna C, Cremonini E, Manach C, Bresciani L, Del Rio D, Mena P. Favari C, et al. Among authors: rinaldi de alvarenga jf. Redox Biol. 2024 May;71:103095. doi: 10.1016/j.redox.2024.103095. Epub 2024 Feb 20. Redox Biol. 2024. PMID: 38428187 Free PMC article. Review.
Domestic Sautéing with EVOO: Change in the Phenolic Profile.
Lozano-Castellón J, Vallverdú-Queralt A, Rinaldi de Alvarenga JF, Illán M, Torrado-Prat X, Lamuela-Raventós RM. Lozano-Castellón J, et al. Among authors: rinaldi de alvarenga jf. Antioxidants (Basel). 2020 Jan 16;9(1):77. doi: 10.3390/antiox9010077. Antioxidants (Basel). 2020. PMID: 31963124 Free PMC article.
Bioactive compounds present in the Mediterranean sofrito.
Vallverdú-Queralt A, de Alvarenga JF, Estruch R, Lamuela-Raventos RM. Vallverdú-Queralt A, et al. Among authors: de alvarenga jf. Food Chem. 2013 Dec 15;141(4):3365-72. doi: 10.1016/j.foodchem.2013.06.032. Epub 2013 Jun 14. Food Chem. 2013. PMID: 23993494
21 results