about
Whole Rye Consumption Improves Blood and Liver n-3 Fatty Acid Profile and Gut Microbiota Composition in RatsIn Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain BreadAbsorption Profile of (Poly)Phenolic Compounds after Consumption of Three Food Supplements Containing 36 Different Fruits, Vegetables, and Berries.Parenchymal and Stromal Cells Contribute to Pro-Inflammatory Myocardial Environment at Early Stages of Diabetes: Protective Role of Resveratrol.Bioaccumulation of resveratrol metabolites in myocardial tissue is dose-time dependent and related to cardiac hemodynamics in diabetic rats.Bioavailability and metabolism of phenolic compounds from wholegrain wheat and aleurone-rich wheat bread.The degradation of curcuminoids in a human faecal fermentation model.New insights into the bioavailability of red raspberry anthocyanins and ellagitannins.Moderate chronic administration of Vineatrol-enriched red wines improves metabolic, oxidative, and inflammatory markers in hamsters fed a high-fat diet.Trimethylamine-N-Oxide (TMAO)-Induced Impairment of Cardiomyocyte Function and the Protective Role of Urolithin B-Glucuronide.Bioavailability and pharmacokinetic profile of grape pomace phenolic compounds in humansBioavailability and metabolism of hydroxycinnamates in rats fed with durum wheat aleurone fractionsEffects of Popular Diets on Anthropometric and Cardiometabolic Parameters: An Umbrella Review of Meta-Analyses of Randomized Controlled TrialsThe Effect of Formulation of Curcuminoids on Their Metabolism by Human Colonic MicrobiotaImpact of Foods and Dietary Supplements Containing Hydroxycinnamic Acids on Cardiometabolic Biomarkers: A Systematic Review to Explore Inter-Individual VariabilityAn in vitro exploratory study of dietary strategies based on polyphenol-rich beverages, fruit juices and oils to control trimethylamine production in the colonBioavailability of red wine and grape seed proanthocyanidins in rats(Poly)phenolic Content and Profile and Antioxidant Capacity of Whole-Grain Cookies are Better Estimated by Simulated Digestion than Chemical Extraction
P50
Q28550082-21D01C7C-D899-4CC6-96B3-C585F84C6460Q35895224-A8B74A12-B239-4063-9512-450B9EC6DD0AQ36293064-267303CC-1FF8-41B4-AFF2-748A92921197Q37463353-B545B2EF-9293-47D8-92C1-6D663E7EE989Q39264558-35A53A80-138D-424C-9C08-5211C502AADBQ39702460-5B329DD2-8C6D-434F-984E-C2174D2747BDQ40427345-DE27C486-799E-4FDE-A995-98491610DCAFQ46086685-AAFD4F51-AA00-4E6F-BA7A-B058FF0DFC12Q50478083-9E752E97-7CF4-41F7-94A6-0EFB3FC1438CQ52679564-D0D299D2-7DAF-4D09-B5AB-0381A006A30BQ88180432-D9C483D0-DD5E-4B33-9BF9-1D3B953B6681Q88181437-BCB9B9BF-685D-46C5-A113-E513FB6094D5Q89717974-8136FACC-2F1F-4400-A611-4E24C1EF3279Q89861178-E213E6B3-7B6E-44D3-AAF4-7FD1899F4149Q92454680-B4DDD8AC-7856-4D92-AA38-65B57D38C5F8Q93348778-355690FA-EC21-4C24-92DB-618A5F561C58Q94455207-390EAD4B-D1DD-4633-8605-023E4427C8FBQ96604414-0020ED0D-3CB1-4863-BA2C-D83E64430D5B
P50
description
investigador
@es
researcher
@en
name
Letizia Bresciani
@en
type
label
Letizia Bresciani
@en
prefLabel
Letizia Bresciani
@en
P31
P496
0000-0002-7768-4987