Marta Navarro
Madrid, MD, Spain
Last Updated: 09/26/2026
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Found 10 publications
Explorative investigation of the anti-glycative effect of a rapeseed by-product extract.
Journal: Food & function
Published: October 12, 2018
Olive leaf extract concentrated in hydroxytyrosol attenuates protein carbonylation and the formation of advanced glycation end products in a hepatic cell line (HepG2).
Journal: Food & function
Published: February 24, 2017
Evaluation of an olive leaf extract as a natural source of antiglycative compounds.
Journal: Food research international (Ottawa, Ont.)
Published: September 16, 2016
Investigations on the Reaction of C3 and C6 α-Dicarbonyl Compounds with Hydroxytyrosol and Related Compounds under Competitive Conditions.
Journal: Journal of agricultural and food chemistry
Published: August 02, 2016
Effect of hydroxytyrosol and olive leaf extract on 1,2-dicarbonyl compounds, hydroxymethylfurfural and advanced glycation endproducts in a biscuit model.
Journal: Food chemistry
Published: May 07, 2016
Correction: Carbonyl trapping and antiglycative activities of olive oil mill wastewater.
Journal: Food & function
Published: September 22, 2015
Carbonyl trapping and antiglycative activities of olive oil mill wastewater.
Journal: Food & function
Published: December 19, 2014
An aqueous pomegranate seed extract ameliorates oxidative stress of human hepatoma HepG2 cells.
Journal: Journal of the science of food and agriculture
Published: July 09, 2013
Antiglycative effect of fruit and vegetable seed extracts: inhibition of AGE formation and carbonyl-trapping abilities.
Journal: Journal of the science of food and agriculture
Published: September 07, 2012
Showing 1-10 of 10
Last Updated: 09/26/2026