Publications by the researcher in collaboration with Ana María González Paramás (87)

2024

  1. Insights into the Neuroprotective Potential of Epicatechin: Effects against Aβ-Induced Toxicity in Caenorhabditis elegans

    Antioxidants, Vol. 13, Núm. 1

2023

  1. Phenolic acids and derivatives: Description, sources, properties, and applications

    Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 37-72

2022

  1. Análisis de componentes bioactivos derivados de aminoácidos en el vino

    Farmajournal, Vol. 7, Núm. 2, pp. 41-51

  2. Disclosing the Antioxidant and Neuroprotective Activity of an Anthocyanin-Rich Extract from Sweet Cherry (Prunus avium L.) Using In Vitro and In Vivo Models

    Antioxidants, Vol. 11, Núm. 2

  3. Protective Effect of Quercetin 3-O-Glucuronide against Cisplatin Cytotoxicity in Renal Tubular Cells

    Molecules, Vol. 27, Núm. 4

  4. Roots and rhizomes of wild Asparagus: Nutritional composition, bioactivity and nanoencapsulation of the most potent extract

    Food Bioscience, Vol. 45

  5. The effects of polyphenols against oxidative stress in Caenorhabditis elegans are determined by coexisting bacteria

    Frontiers in Nutrition, Vol. 9

2021

  1. Caffeic and Dihydrocaffeic Acids Promote Longevity and Increase Stress Resistance in Caenorhabditis elegans by Modulating Expression of Stress-Related Genes

    Molecules (Basel, Switzerland), Vol. 26, Núm. 6

  2. Novel approaches in anthocyanin research - Plant fortification and bioavailability issues

    Trends in Food Science and Technology, Vol. 117, pp. 92-105

  3. White wine polyphenols and health

    White Wine Technology (Elsevier), pp. 205-220

  4. Wine, polyphenols, and mediterranean diets. What else is there to say?

    Molecules, Vol. 26, Núm. 18

2020

  1. Assessment of the in vivo antioxidant activity of an anthocyanin-rich bilberry extract using the Caenorhabditis elegans model

    Antioxidants, Vol. 9, Núm. 6, pp. 1-16

  2. Caernohabditis elegans as a Model Organism to Evaluate the Antioxidant Effects of Phytochemicals

    Molecules (Basel, Switzerland), Vol. 25, Núm. 14

  3. Current and future experimental approaches in the study of grape and wine polyphenols interacting gut microbiota

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 10, pp. 3789-3802

  4. Pechiche (Vitex cymosa berteo ex speng), a nontraditional fruit from ecuador, is a dietary source of phenolic acids and nutrient minerals, in addition to efficiently counteracting the oxidative-induced damage in human dermal fibroblasts

    Antioxidants, Vol. 9, Núm. 2

  5. Protective effect of the medicinal herb infusion “horchata” against oxidative damage in cigarette smokers: An ex vivo study

    Food and Chemical Toxicology, Vol. 143

2019

  1. Anti-inflammatory effect of the medicinal herbal mixture infusion, Horchata, from southern Ecuador against LPS-induced cytotoxic damage in RAW 264.7 macrophages

    Food and Chemical Toxicology, Vol. 131

  2. Antioxidant characterization and biological effects of grape pomace extracts supplementation in caenorhabditis elegans

    Foods, Vol. 8, Núm. 2

  3. Chemical composition and enzyme inhibition of Phytolacca dioica L. seeds extracts

    Journal of Enzyme Inhibition and Medicinal Chemistry, Vol. 34, Núm. 1, pp. 519-527

  4. Epicatechin modulates stress-resistance in C. Elegans via insulin/IGF-1 signaling pathway

    PLoS ONE, Vol. 14, Núm. 1