Ver Investigador - - Prisma - Unidad de Bibliometría

Ana Luisa Lemus Conejo

Acceso Margarita Salas (USE)
Tipo Año Título Fuente
Artículo2023 Nutritional composition and biological activity of narrow-leafed lupins (Lupinus angustifolius L.) hydrolysates and seeds FOOD CHEMISTRY
Artículo2022 CD4+ and CD8+ T-cell responses in bone marrow to fatty acids in high-fat diets JOURNAL OF NUTRITIONAL BIOCHEMISTRY
Artículo2022 GPETAFLR, a peptide from Lupinus angustifolius L. prevents inflammation in microglial cells and confers neuroprotection in brain Nutritional Neuroscience
Artículo2021 MUFAs in high-fat diets protect against obesity-induced bias of hematopoietic cell lineages MOLECULAR NUTRITION & FOOD RESEARCH
Artículo2020 A lupine (Lupinus angustifolious L.) peptide prevents non-alcoholic fatty liver disease in high-fat-diet-induced obese mice FOOD & FUNCTION
Capítulo2020 Oleic acid-the main component of olive oil on postprandial metabolic processes Olives and olive oil in health and disease prevention (Second Edition)
Artículo2020 Postprandial triglyceride-rich lipoproteins promote M1/M2 microglia polarization in a fatty-acid-dependent manner JOURNAL OF NUTRITIONAL BIOCHEMISTRY
Artículo2019 GPETAFLR, a biopeptide from Lupinus angustifolius L., protects against oxidative and inflammatory damage in retinal pigment epithelium cells Journal of Food Biochemistry
Artículo2019 GPETAFLR, an octapeptide isolated from Lupinus angustifolius L. protein hydrolysate, promotes the skewing to the M2 phenotype in human primary monocytes FOOD & FUNCTION
Artículo2019 Unsaponifiable and phenolic fractions from virgin olive oil prevent neuroinflammation skewing microglia polarization toward M2 phenotype JOURNAL OF FUNCTIONAL FOODS
Artículo2018 GPETAFLR, a novel bioactive peptide from Lupinus angustifolius L. protein hydrolysate, reduces osteoclastogenesis JOURNAL OF FUNCTIONAL FOODS
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