Arola L: Difference between revisions
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|firstname=Lluis | |firstname=Lluis | ||
|title=Prof. Dr. | |title=Prof. Dr. | ||
|institution=Department of Biochemistry and Biotechnology | |||
Rovira i Virigili University | Rovira i Virigili University | ||
Campus Sescelades | Campus Sescelades | ||
ย | |address=Marcel.lรญ Domingo, s/n | ||
Marcel.lรญ Domingo, s/n | |area code=43007 | ||
ย | |city=Tarragona | ||
|country=Spain | |||
}} | }} | ||
{{Labelingperson}} |
Latest revision as of 16:14, 27 March 2018
Name | Arola Lluis, Prof. Dr. |
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Institution | Department of Biochemistry and Biotechnology
Rovira i Virigili University Campus Sescelades |
Address | Marcel.lรญ Domingo, s/n, 43007 |
City | Tarragona |
State/Province | |
Country | Spain |
[email protected] | |
Weblink | |
O2k-Network Lab | ES Tarragona Arola L |
Labels:
Publications
Published | Reference | |
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Casanova 2014 Biochim Biophys Acta | 2014 | Casanova E, Baselga-Escudero L, Ribas-Latre A, Arola-Arnal A, Bladรฉ C, Arola L, Salvadรณ MJ (2014) Epigallocatechin gallate counteracts oxidative stress in docosahexaenoxic acid-treated myocytes. Biochim Biophys Acta 1837:783-91. |
Casanova 2014 J Nutr Biochem | 2014 | Casanova E, Baselga-Escudero L, Ribas-Latre A, Cedรณ L, Arola-Arnal A, Pinent M, Bladรฉ C, Arola L, Salvadรณ MJ (2014) Chronic intake of proanthocyanidins and docosahexaenoic acid improves skeletal muscle oxidative capacity in diet-obese rats. J Nutr Biochem 25:1003โ10. |
Pajuelo-Reguera 2011 Br J Nutr | 2011 | Pajuelo-Reguera D, Quesada H, Dรญaz S, Fernรกndez-Iglesias A, Arola-Arnal A, Bladรฉ C, Salvadรณ J, Arola L (2011) Chronic dietary supplementation of proanthocyanidins corrects the mitochondrial dysfunction of brown adipose tissue caused by diet-induced obesity in Wistar rats. Br J Nutr 28:1-9. |
Pajuelo-Reguera 2011 J Agric Food Chem | 2011 | Pajuelo-Reguera D, Fernรกndez-Iglesias A, Dรญaz S, Quesada H, Arola-Arnal A, Bladรฉ C, Salvadรณ J, Arola L (2011) Improvement of mitochondrial function in muscle of genetically obese rats after chronic supplementation with proanthocyanidins. J Agric Food Chem 59:8491-8. |