Antioxidants, Phenolic Compounds, and Nutritional Quality of Different Strawberry Genotypes

Sara Tulipani, Bruno Mezzetti, F. Capocasa, +6

Journal of Agricultural and Food Chemistry

Food ChemistryNutritionNutrient BioavailabilityFood Bioactive CompoundFood Quality +12

Antioxidant and antimicrobial capacity of several monofloral Cuban honeys and their correlation with color, polyphenol content and other chemical compounds

José M. Álvarez-Suárez, Sara Tulipani, Daimy Díaz, +7

Food and Chemical Toxicology

Antimicrobial CapacityOther Chemical CompoundsPolyphenol ContentPhytochemicalPolyphenolics

One-month strawberry-rich anthocyanin supplementation ameliorates cardiovascular risk, oxidative stress markers and platelet activation in humans

José M. Álvarez-Suárez, Francesca Giampieri, Sara Tulipani, +10

The Journal of Nutritional Biochemistry

NutritionCardiovascular DiseaseMedicinePhysiologyCardiovascular Risk +8

Evaluation and comparison of bioinformatic tools for the enrichment analysis of metabolomics data

Anna Marco‐Ramell, Magalí Palau‐Rodriguez, Ania Alay, +4

BMC Bioinformatics

Strawberry Polyphenols Attenuate Ethanol-Induced Gastric Lesions in Rats by Activation of Antioxidant Enzymes and Attenuation of MDA Increase

José M. Álvarez-Suárez, Dragana Dekanski, Slavica Ristić, +10

PLoS ONE

Influence of environmental and genetic factors on health-related compounds in strawberry

Sara Tulipani, Gorji Marzban, Anita Herndl, +3

Food Chemistry

GeneticsAgricultural EconomicsGenetic FactorsRipeningPost-harvest Physiology +3

High levels of Bifidobacteria are associated with increased levels of anthocyanin microbial metabolites: a randomized clinical trial

María Boto‐Ordóñez, Mireia Urpí-Sardà, María Isabel Queipo‐Ortuño, +3

Food & Function

Comparative Analysis of Sample Preparation Methods To Handle the Complexity of the Blood Fluid Metabolome: When Less Is More

Sara Tulipani, Rafaël Llorach, Mireia Urpí-Sardà, +1

Analytical Chemistry

EngineeringSample TreatmentBiological Mass SpectrometryMetabolomic ProfilingFood Chemistry +27

Strawberry consumption improves aging-associated impairments, mitochondrial biogenesis and functionality through the AMP-activated protein kinase signaling cascade

Francesca Giampieri, José M. Álvarez-Suárez, Mario D. Cordero, +12

Food Chemistry

Lifespan ExtensionNutritionFood FunctionStrawberry ConsumptionBiochemistry +8

Strawberry consumption improves plasma antioxidant status and erythrocyte resistance to oxidative haemolysis in humans

Sara Tulipani, José M. Álvarez-Suárez, Franco Busco, +4

Food Chemistry

Food ChemistryNutritionFood Bioactive CompoundStrawberry ConsumptionOxidative Haemolysis +6