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Why you have to put onions in your tomato sauce

Recently in La Vanguardia, the article "Why you have to put onions in your tomato sauce" has been published in reference to the research carried out by our research group. Read the original article in Spanish here

Two members of our group awarded during the month of April 2018

The last April 22nd 2018 two members of our research group were awarded with the extraordinary doctorate prize and the first prize in the call for papers in poster format of the XII International Congress of Barcelona on the Mediterranean Diet. The winners were Dr. Anna Tresserra Rimbau and Emily Laveriano Santos respectively.

Premio a las mejores tesis doctorales sobre nutrición para las alumnas Violeta Moizé y Paola Quifer, de la Facultad de Farmacia y Ciencias de la Alimentación

Award to the best doctoral dissertations on nutrition to the students Violeta Moizé and Paola Quifer from the Faculty of Pharmacy and Food Sciences.

La Dra. Rosa Lamuela en el ranking de los mejores del món

Dr. Rosa Lamuela, Principal Investigator of our group, appears in the list of the most influential scientists in the world published by Clarivate Analytics. This list includes the experts who lead the work with the most international scientific impact in several areas of study.

http://www.ub.edu/web/ub/ca/menu_eines/noticies/2017/11/025.html

A longer cooking time and adding onion to ‘sofrito’ make it more beneficial for our health

Cooking tomato sofrito for a longer time –around an hour- and adding onion to this typical sauce of the Mediterranean diet, benefits the production of beneficial molecules for our health due their high antioxidant capacity

More information at:

The world's best specialists in wine and health will meet in Logroño at a Congress next week

The world's best specialists in wine and health will meet in Logroño at the Wine and Health 2017 Congress. The meeting will be held at the "Palacio de Congresos y Auditorium, Riojafórum" 16th and 17th de february.

http://www.lavanguardia.com/vida/20170209/414181036827/los-mejores-especialistas-del-mundo-en-vino-y-salud-se-reuniran-en-logrono-en-un-congreso-la-proxima-semana.html

Wine and Health 2017

Next February the Wine And Health 2017 Meeting will be held in Logroño (Spain), the chair of the organising committee will be the Dr. Lamuela. More information in the webpage of the meeting www.winehealth2017.com

ICPH 2015: Participation of Polyphenol Research Group

From October 27th to 30th the 7th International Conference on Polyphenols and Health took place in the city of Tours (France). Our research group was there presenting 10 posters and the conference of Dr. Lamuela entitled "Polyphenols and risk of new-onset diabetes in the PREDIMED trial" within the section "Polyphenols in obestiy, metabolic syndrome and diabetes" .

Searching for volunteers

We are searching for volunteers to participate in a study about the benefits of the antioxidants in "sofrito".

Requirements:

- Boys

- Between 18 and 32.

- No Smoking

¿Where? Campus de Alimentación de Torribera (Santa Coloma de Gramenet) (Spain)
¿When? One morning (from 8h to 14h) each week during 4 weeks.
Participation will be rewarded financially

More info at ensayoclinico13@gmail.com

Francesc Villarroya and Rosa M. Lamuela receive Danone Institute grants for projects on nutrition and health

The lecturer Rosa M. Lamuela, who is also member of the CIBERobn, heads the Natural Antioxidant Research Group of the UB and collaborates with the Nutrition and Food Safety Research Institute (INSA).

Tomato sauce mediterranian Sofrito has ingridients stored inside which protect cardiovascular health.

The mediterranian sofrito, typical sauce which a lot of traditional dishes are made, has a high concentration polyphenols with beneficial effects on cardiovascular health VIDEO 

 

En España también se hacen las cosas bien

El estudio PREDIMED sobre nutrición basada en la dieta mediterránea, de enorme impacto en la prensa internacional, es fruto del trabajo de 19 centros de investigación de varias CC AA durante 10 años. Por Emilio Ros. El Pais.

MEDITERRANEAN: the best diet in the world

Polyphenols are one of the more prominent cardioprotective components of the Mediterranean diet.

La Vanguardia: Digital Edition

The results of PREDIMED, a study of Mediterranean diet led by UB researchers, are presented

The results of the study PREDIMED, aimed to assess the efficacy of the Mediterranean diet in the primary prevention of cardiovascular diseases, have been published on the journal The New England Journal of Medicine.. [...]

http://www.ub.edu

Mediterranean Diets supplemented with nuts reduce the incidence of major cardiovascular events and mortality

A new study published in the New England Journal of Medicine shows that consumption of Mediterranean diets enriched with tree nuts (almonds, hazelnuts and walnuts) or olive oil decreased the incidence of major cardiovascular events, such as myocardial infarction, stroke and cardiovascular mortality.

http://www.nutfruit.org/

La dieta mediterránea con aceite o frutos secos reduce en un 30% el riesgo de ictus e infartos

La dieta mediterránea, acompañada de aceite de oliva virgen extra o frutos secos, reduce la incidencia de problemas graves cardiovasculares, como los ictus o los infartos, en un 30%. El trabajo, publicados en la revista 'The New England Journal of Medicine', [...]

http://www.elperiodico.com

Mediterranean Diet Shown to Ward Off Heart Attack and Stroke

About 30 percent of heart attacks, strokes and deaths from heart disease can be prevented in people at high risk if they switch to a Mediterranean diet rich in olive oil, nuts, beans, fish, fruits and vegetables, and even drink wine with meals, a large and rigorous new study has found. [...]

http://www.nytimes.com/2013/02/26/

Science News: Gazpacho Consumption Associated With Lower Blood Pressure, Study Finds

Dec. 14, 2012 — A regular consumption of gazpacho can contribute to reduce hypertension, according to a scientific study published in the journal Nutrition, Metabolism & Cardiovascular Diseases.

http://www.sciencedaily.com/releases/2012/12/121214091026.htm

Gazpacho consumption is related to blood pressure reduction

A regular consumption of gazpacho can contribute to reduce hypertension, according to a scientific study published in the journal Nutrition, Metabolism & Cardiovascular Diseases. Gazpacho highly contains carotenes, vitamin C and polyphenols. The final balance of the bioactive elements of gazpacho and its salt content makes it to be cardio-healthy. Agencia Sinc

Gazpacho consumption associated with lower blood pressure in a scientific study

A regular consumption of gazpacho can contribute to reduce hypertension, according to a scientific study published in the journal Nutrition, Metabolism & Cardiovascular Diseases.

http://www.ub.edu/web/ub/en/menu_eines/noticies/2012/12/047.html?