Eliana Romina Meza-Miranda

Olive oil phenolic compounds decrease the postprandial inflammatory response by reducing postprandial plasma lipopolysaccharide levels

Antonio Camargo, Oriol Alberto Rangel-Zúñiga, Carmen Haro et al. · Food Chemistry · 2014 · 58 citations

Inflammation, Postprandial Inflammatory Response, Anti-inflammatory +5

Virgin olive oil rich in phenolic compounds modulates the expression of atherosclerosis-related genes in vascular endothelium

Eliana Romina Meza-Miranda, Oriol Alberto Rangel-Zúñiga, Pablo Pérez‐Martínez et al. · European Journal of Nutrition · 2015 · 23 citations

Phenolic Compounds, Polyphenolics, Vascular Disease +11

Anxiety, Anhedonia, and related food consumption at the beginning of the COVID-19 quarantine in populations of Spanish-speaking Ibero-American countries: An online cross-sectional survey study

Leslie Landaeta‐Díaz, Samuel Durán‐Agüero, María Fernanda Vinueza‐Veloz et al. · SSM - Population Health · 2021 · 21 citations · Full text

Covid-19 Quarantine, Disease Outbreak, Mental Health +18

Quality of the diet during the COVID-19 pandemic in 11 Latin-American countries

Samuel Durán‐Agüero, Alfonsina Ortíz, Patricio Pérez-Armijo et al. · Journal of Health Population and Nutrition · 2022 · 21 citations · Full text

Postprandial oxidative stress is modulated by dietary fat in adipose tissue from elderly people

Eliana Romina Meza-Miranda, Antonio Camargo, Oriol Alberto Rangel-Zúñiga et al. · AGE · 2013 · 11 citations · Full text

Obesity, Metabolic Syndrome, Nutrition +12