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Bioavailability and systemic transport of oleanolic acid in humans, formulated as a functional olive oil.
García-González A, Espinosa-Cabello JM, Cerrillo I, Montero-Romero E, Rivas-Melo JJ, Romero-Báez A, Jiménez-Andreu MD, Ruíz-Trillo CA, Rodríguez-Rodríguez A, Martínez-Ortega AJ, Del Carmen Roque-Cuellar M, García-Rey S, Jiménez-Sánchez A, Mangas-Cruz MÁ, Pereira-Cunill JL, Perona JS, García-Luna PP, Castellano JM. García-González A, et al. Among authors: cerrillo i. Food Funct. 2023 Oct 30;14(21):9681-9694. doi: 10.1039/d3fo02725b. Food Funct. 2023. PMID: 37812020 Clinical Trial.
Consumption of orange fermented beverage improves antioxidant status and reduces peroxidation lipid and inflammatory markers in healthy humans.
Escudero-López B, Ortega Á, Cerrillo I, Rodríguez-Griñolo MR, Muñoz-Hernández R, Macher HC, Martín F, Hornero-Méndez D, Mena P, Del Rio D, Fernández-Pachón MS. Escudero-López B, et al. Among authors: cerrillo i. J Sci Food Agric. 2018 May;98(7):2777-2786. doi: 10.1002/jsfa.8774. Epub 2017 Nov 28. J Sci Food Agric. 2018. PMID: 29124773 Free article. Clinical Trial.
Fermented orange juice: source of higher carotenoid and flavanone contents.
Escudero-López B, Cerrillo I, Herrero-Martín G, Hornero-Méndez D, Gil-Izquierdo A, Medina S, Ferreres F, Berná G, Martín F, Fernández-Pachón MS. Escudero-López B, et al. Among authors: cerrillo i. J Agric Food Chem. 2013 Sep 18;61(37):8773-82. doi: 10.1021/jf401240p. Epub 2013 Sep 4. J Agric Food Chem. 2013. PMID: 24004007
Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice.
Escudero-López B, Cerrillo I, Gil-Izquierdo Á, Hornero-Méndez D, Herrero-Martín G, Berná G, Medina S, Ferreres F, Martín F, Fernández-Pachón MS. Escudero-López B, et al. Among authors: cerrillo i. Int J Food Sci Nutr. 2016 Nov;67(7):779-88. doi: 10.1080/09637486.2016.1204428. Epub 2016 Jul 7. Int J Food Sci Nutr. 2016. PMID: 27385558
27 results