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Narcisa M Bandarra

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Inga Thorsdottir22
Pedro Pousão-Ferreira18
Mairead Kiely18
Cláudia Afonso16
Philip C Calder16
34Jose Alfredo Martinez
30Mairead Kiely
29Inga Thorsdottir
20Cláudia Afonso
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Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation.
BACKGROUND Microalgae are able to enhance the nutritional content of conventional foods and hence to positively affect human health, due to their original chemical composition. The aim of the present… (More)
Influence of n-3 polyunsaturated fatty acids on soluble cellular adhesion molecules as biomarkers of cardiovascular risk in young healthy subjects.
BACKGROUND AND AIM Serum levels of soluble cellular adhesion molecules (CAMs) and blood lipid parameters have been used as markers of inflammatory processes associated with cardiovascular disease… (More)
Evaluation of the risk/benefit associated to the consumption of raw and cooked farmed meagre based on the bioaccessibility of selenium, eicosapentaenoic acid and docosahexaenoic acid, total mercury,…
The bioaccessibility of total lipids, EPA, DHA, Se, Hg, and MeHg in raw and cooked meagre (Argyrosomus regius) was studied by using an in vitro digestion method. A risk-benefit assessment of raw and… (More)
Cardiovascular risk factors in young, overweight, and obese European adults and associations with physical activity and omega-3 index.
Excess body fat is associated with increased cardiovascular disease (CVD) risk. The hypothesis of the study was that physical activity and omega-3 index, a marker of past long chain n-3… (More)
Effects of weight loss and seafood consumption on inflammation parameters in young, overweight and obese European men and women during 8 weeks of energy restriction
Background/Objectives:In vitro studies have shown that long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFAs) can affect inflammation; however, results from intervention studies in overweight or… (More)