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Is dopamine behind the health benefits of red wine?
de la Torre R, Covas MI, Pujadas MA, Fitó M, Farré M. de la Torre R, et al. Among authors: farre m. Eur J Nutr. 2006 Aug;45(5):307-10. doi: 10.1007/s00394-006-0596-9. Epub 2006 Apr 3. Eur J Nutr. 2006. PMID: 16586149 Clinical Trial.
Unsaturated fatty alcohol derivatives of olive oil phenolic compounds with potential low-density lipoprotein (LDL) antioxidant and antiobesity properties.
Cotrim BA, Joglar J, Rojas MJ, del Olmo JM, Macias-González M, Cuevas MR, Fitó M, Muñoz-Aguayo D, Planells MI, Farré M, de Fonseca FR, de la Torre R. Cotrim BA, et al. Among authors: farre m. J Agric Food Chem. 2012 Feb 1;60(4):1067-74. doi: 10.1021/jf203814r. Epub 2012 Jan 20. J Agric Food Chem. 2012. PMID: 22220510
Moderate consumption of wine, through both its phenolic compounds and alcohol content, promotes hydroxytyrosol endogenous generation in humans. A randomized controlled trial.
Pérez-Mañá C, Farré M, Rodríguez-Morató J, Papaseit E, Pujadas M, Fitó M, Robledo P, Covas MI, Cheynier V, Meudec E, Escudier JL, de la Torre R. Pérez-Mañá C, et al. Among authors: farre m. Mol Nutr Food Res. 2015 Jun;59(6):1213-6. doi: 10.1002/mnfr.201400842. Epub 2015 Apr 27. Mol Nutr Food Res. 2015. PMID: 25712532 Clinical Trial.
Ethanol induces hydroxytyrosol formation in humans.
Pérez-Mañá C, Farré M, Pujadas M, Mustata C, Menoyo E, Pastor A, Langohr K, de la Torre R. Pérez-Mañá C, et al. Among authors: farre m. Pharmacol Res. 2015 May-Jun;95-96:27-33. doi: 10.1016/j.phrs.2015.02.008. Epub 2015 Mar 20. Pharmacol Res. 2015. PMID: 25801942 Clinical Trial.
700 results