Marta Farràs

Olive Oil Polyphenols Enhance High-Density Lipoprotein Function in Humans

Álvaro Hernáez, Sara Fernández‐Castillejo, Marta Farràs et al. · Arteriosclerosis Thrombosis and Vascular Biology · 2014 · 144 citations · Full text

Effect of virgin olive oil and thyme phenolic compounds on blood lipid profile: implications of human gut microbiota

Sandra Martín‐Peláez, Juana I. Mosele, Neus Pizarro et al. · Zeitschrift für Ernährungswissenschaft · 2015 · 122 citations

Nutrition, Omega-3 Fatty Acid, Lipid Nutrition +9

Effects of functional olive oil enriched with its own phenolic compounds on endothelial function in hypertensive patients. A randomised controlled trial

Rosa M. Valls, Marta Farràs, Manuel Suárez et al. · Food Chemistry · 2014 · 104 citations

Hypertension, Food Bioactive Compound, Cardiovascular Disease +10

Olive oil polyphenols enhance the expression of cholesterol efflux related genes in vivo in humans. A randomized controlled trial

Marta Farràs, Rosa M. Valls, Sara Fernández‐Castillejo et al. · The Journal of Nutritional Biochemistry · 2013 · 98 citations

Food Chemistry, Medicine, Cholesterol Efflux +5

Faecal microbial metabolism of olive oil phenolic compounds: In vitro and in vivo approaches

Juana I. Mosele, Sandra Martín‐Peláez, Alba Macià et al. · Molecular Nutrition & Food Research · 2014 · 93 citations