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Supplementation with Docosahexaenoic Acid and Extra Virgin Olive Oil Prevents Liver Steatosis Induced by a High-Fat Diet in Mice through PPAR-α and Nrf2 Upregulation with Concomitant SREBP-1c and NF-kB Downregulation.
Hernández-Rodas MC, Valenzuela R, Echeverría F, Rincón-Cervera MÁ, Espinosa A, Illesca P, Muñoz P, Corbari A, Romero N, Gonzalez-Mañan D, Videla LA. Hernández-Rodas MC, et al. Among authors: gonzalez manan d. Mol Nutr Food Res. 2017 Dec;61(12). doi: 10.1002/mnfr.201700479. Epub 2017 Nov 13. Mol Nutr Food Res. 2017. PMID: 28940752
Reduction of high-fat diet-induced liver proinflammatory state by eicosapentaenoic acid plus hydroxytyrosol supplementation: involvement of resolvins RvE1/2 and RvD1/2.
Echeverría F, Valenzuela R, Espinosa A, Bustamante A, Álvarez D, Gonzalez-Mañan D, Ortiz M, Soto-Alarcon SA, Videla LA. Echeverría F, et al. Among authors: gonzalez manan d. J Nutr Biochem. 2019 Jan;63:35-43. doi: 10.1016/j.jnutbio.2018.09.012. Epub 2018 Sep 21. J Nutr Biochem. 2019. PMID: 30321750
Molecular mechanisms related to the hepatoprotective effects of antioxidant-rich extra virgin olive oil supplementation in rats subjected to short-term iron administration.
Barrera C, Valenzuela R, Rincón MÁ, Espinosa A, Echeverria F, Romero N, Gonzalez-Mañan D, Videla LA. Barrera C, et al. Among authors: gonzalez manan d. Free Radic Biol Med. 2018 Oct;126:313-321. doi: 10.1016/j.freeradbiomed.2018.08.030. Epub 2018 Aug 25. Free Radic Biol Med. 2018. PMID: 30153476
Docosahexaenoic acid and hydroxytyrosol co-administration fully prevents liver steatosis and related parameters in mice subjected to high-fat diet: A molecular approach.
Soto-Alarcón SA, Ortiz M, Orellana P, Echeverría F, Bustamante A, Espinosa A, Illesca P, Gonzalez-Mañán D, Valenzuela R, Videla LA. Soto-Alarcón SA, et al. Among authors: gonzalez manan d. Biofactors. 2019 Nov;45(6):930-943. doi: 10.1002/biof.1556. Epub 2019 Aug 27. Biofactors. 2019. PMID: 31454114
High-fat diet induces mouse liver steatosis with a concomitant decline in energy metabolism: attenuation by eicosapentaenoic acid (EPA) or hydroxytyrosol (HT) supplementation and the additive effects upon EPA and HT co-administration.
Echeverría F, Valenzuela R, Bustamante A, Álvarez D, Ortiz M, Espinosa A, Illesca P, Gonzalez-Mañan D, Videla LA. Echeverría F, et al. Among authors: gonzalez manan d. Food Funct. 2019 Sep 1;10(9):6170-6183. doi: 10.1039/c9fo01373c. Epub 2019 Sep 10. Food Funct. 2019. PMID: 31501836
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