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Monagas, M.; Casas, R; Lamuela-Raventós, R.M. (2011) Regular consumption of cocoa powder with milk increases HDL cholesterol and reduces oxidized LDL levels in subjects at high-risk of cardiovascular disease. Nutrition Metabolism & Cardiovascular Diseases ScienceDirect
Urpi-Sarda, M.; Llorach, R.; Khan, N.; Monagas, M.; Rotches-Ribalta, M; Lamuela-Raventós, R.M.; Tinahones, FJ.; Andrés-Lacueva, C. (2010) Effect of milk on the urinary excretion of microbial phenolic acids after cocoa powder consumption in humans. Journal of Agricultural and Food Chemistry. 58(8): 4706-4711 PubMed
Monagas, M.; Khan, N.; Andrés-Lacueva, C.; Casas, R; Urpi-Sarda, M.; Llorach, R.; Lamuela-Raventós, R.M. (2009) Effect of cocoa powder on the modulation of inflammatory biomarkers in patients at high-risk of cardiovascular disease. Am J Clin Nutr. 2009; 90(5):1144-50. http://www.ncbi.nlm.nih.gov/pubmed/19776136
Monagas, M.; Khan, N.; Andrés-Lacueva, C.; Urpi-Sarda, M.; Lamuela-Raventós, R.M. (2009) Dihydroxylated phenolic acids derived from microbial metabolism reduce lipopolysaccharide-stimulated cytokine secretion by human peripheral blood mononuclear cells. British Journal of Nutrition. 02(2): 201-206 PubMed
Urpi-Sarda, M.; Monagas, M.; Khan, N.; Llorach, R.; Lamuela-Raventós, R.M.; Jáuregui, O.; Izquierdo-Pulido, M.; Andrés-Lacueva, C. (2009) Targeted metabolic profiling of phenolics in urine and plasma after regular consumption of cocoa by liquid Journal of Chromatography A. 1216(43): 7258-7267 PubMed
Urpi-Sarda, M.; Monagas, M.; Khan, N.; Lamuela-Raventos, R.M.; Santos-Buelga, C; Sacanella E; Castell, M; Permanyer, J.; Andres-Lacueva, C. (2009) Epicatechin, procyanidins and phenolic microbial metabolites after cocoa intake in humans and rats  Analytical and Bioanalytical Chemistry. 394(6) :1545-1556 PubMed
Andres-Lacueva, C.; Monagas, M.; Khan, N.; Izquierdo-Pulido, M.; Urpi-Sarda, M.; Permanyer, J.; Lamuela-Raventós, R.M. (2008) Flavanol and flavonol content of cocoa powder products: Influence of the manufacturing process Journal Agricultural and Food Chemistry. 56(9): 3111-3117. PubMed