Publicaciones en colaboración con investigadoras/es de Centro de Investigación Biomédica en Red sobre Enfermedades Hepáticas y Digestivas (11)

2024

  1. Effect of Gracilaria vermiculophylla Macroalga on Non-Alcoholic Fatty Liver Disease in Obese Rats

    Antioxidants, Vol. 13, Núm. 3

2021

  1. Pterostilbene modifies triglyceride metabolism in hepatic steatosis induced by high-fat high-fructose feeding: A comparison with its analog resveratrol

    Food and Function, Vol. 12, Núm. 7, pp. 3266-3279

2020

  1. Comparative effects of pterostilbene and its parent compound resveratrol on oxidative stress and inflammation in steatohepatitis induced by high-fat high-fructose feeding

    Antioxidants, Vol. 9, Núm. 11, pp. 1-19

2019

  1. Pterostilbene reduces liver steatosis and modifies hepatic fatty acid profile in obese rats

    Nutrients, Vol. 11, Núm. 5

2017

  1. Pterostilbene-induced changes in gut microbiota composition in relation to obesity

    Molecular Nutrition and Food Research, Vol. 61, Núm. 1

2016

  1. Effects of pterostilbene in brown adipose tissue from obese rats

    Journal of Physiology and Biochemistry, Vol. 73, Núm. 3, pp. 457-464

  2. Limited beneficial effects of piceatannol supplementation on obesity complications in the obese Zucker rat: gut microbiota, metabolic, endocrine, and cardiac aspects

    Journal of Physiology and Biochemistry, Vol. 72, Núm. 3, pp. 567-582

2014

  1. Effects of resveratrol and other polyphenols in hepatic steatosis

    World Journal of Gastroenterology, Vol. 20, Núm. 23, pp. 7366-7380

  2. Novel equation to determine the hepatic triglyceride concentration in humans by MRI: Diagnosis and monitoring of NAFLD in obese patients before and after bariatric surgery

    BMC Medicine, Vol. 12, Núm. 1

2013

  1. Effects of resveratrol on obesity-related inflammation markers in adipose tissue of genetically obese rats

    Nutrition, Vol. 29, Núm. 11-12, pp. 1374-1380

2012

  1. Resveratrol attenuates steatosis in obese Zucker rats by decreasing fatty acid availability and reducing oxidative stress

    British Journal of Nutrition, Vol. 107, Núm. 2, pp. 202-210