LAQV REQUIMTE
My LAQV

(Chemical) Bonding is what makes life possible

Iva Luzia Reis Fernandes

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iva.fernandes@fc.up.pt
+351.220402562
Webpages
CV

Research group
Chemistry and Bioactivity

Position
Academic Staff

ORCID0000-0003-2297-0086
Researcher IDA-3050-2014
Ciência ID171F-9E0D-3A4C
Iva Fernandes was graduated in Biochemistry (2006) and holds a PhD in Chemistry (2012) both from the University of Porto (UP). She is currently a senior research at LAQV-REQUIMTE and invited assistant professor in Faculty of Science at UP and in School of Health Sciences - Polytechnic of Porto. She has (co)supervised, 2 PhD students, 2 MSc students and 8 research fellows. IF has published 55 papers, 4 book chapters, holds an H factor of 18 and has 1140 citations. Her field of research concerns the bioavailability, biological activity and metabolism of polyphenols and their putative applications as nutraceuticals and cosmeceutics. She was involved as PI in 3 projects and as researcher in 13 projects.

Representative Publications

Synthesis of the Main Red Wine Anthocyanin Metabolite: Malvidin-3-O-beta-Glucuronide
10.1055/s-0036-1590298
Pharmacokinetics of table and Port red wine anthocyanins: a crossover trial in healthy men
10.1039/c7fo00329c
Gastrointestinal absorption, antiproliferative and anti-inflammatory effect of the major carotenoids of Gardenia jasminoides Ellis on cancer cells
10.1039/c7fo00091j
Wine Flavonoids in Health and Disease Prevention
10.3390/molecules22020292
Pharmacokinetics of blackberry anthocyanins consumed with or without ethanol: A randomized and crossover trial
10.1002/mnfr.201600143
DEVELOPMENT OF NEW PEPTIDE-GEMCITABINE CONJUGATES FOR CANCER
Simulation of in vitro digestion coupled to gastric and intestinal transport models to estimate absorption of anthocyanins from peel powder of jabuticaba, jamelao and jamb fruits
10.1016/j.jff.2016.04.021
Anthocyanin effects on microglia M1/M2 phenotype: Consequence on neuronal fractalkine expression
10.1016/j.bbr.2016.03.010
Antioxidant and antiproliferative properties of 3-deoxyanthocyanidins
10.1016/j.foodchem.2015.06.108
Enzymatic synthesis, structural characterization and antioxidant capacity assessment of a new lipophilic malvidin-3-glucoside-oleic acid conjugate
10.1039/c6fo00466k
Bioavailability studies and anticancer properties of malvidin based anthocyanins, pyranoanthocyanins and non-oxonium derivatives
10.1039/c6fo00445h
Multiple-approach studies to assess anthocyanin bioavailability
10.1007/s11101-015-9415-3
Experimental and Theoretical Data on the Mechanism by Which Red Wine Anthocyanins Are Transported through a Human MKN-28 Gastric Cell Model
10.1021/acs.jafc.5b00412
Effect of chronic consumption of blackberry extract on high-fat induced obesity in rats and its correlation with metabolic and brain outcomes
10.1039/c5fo00925a
The impact of chronic blackberry intake on the neuroinflammatory status of rats fed a standard or high-fat diet
10.1016/j.jnutbio.2015.05.008
The effect of anthocyanins from red wine and blackberry on the integrity of a keratinocyte model using ECIS
10.1039/c7fo01239j
Molecular insights on the interaction and preventive potential of epigallocatechin-3-gallate in Celiac Disease
10.1016/j.ijbiomac.2018.02.055
Gut microbiota modulation accounts for the neuroprotective properties of anthocyanins
10.1038/s41598-018-29744-5
Comparison of the in vitro gastrointestinal bioavailability of acylated and non-acylated anthocyanins: Purple-fleshed sweet potato vs red wine
10.1016/j.foodchem.2018.09.159
Influence of rye flour enzymatic biotransformation on the antioxidant capacity and transepithelial transport of phenolic acids
10.1039/C7FO01645J
Migration of phenolic compounds from different cork stoppers to wine model solutions: antioxidant and biological relevance
10.1007/s00217-014-2292-y
Wine
10.1016/B978-0-12-802309-9.00026-1
Infusions and decoctions of dehydrated fruits of Actinidia arguta and Actinidia deliciosa: Bioactivity, radical scavenging activity and effects on cells viability
10.1016/j.foodchem.2019.03.105
Purple-fleshed sweet potato acylated anthocyanins: Equilibrium network and photophysical properties
10.1016/j.foodchem.2019.02.132
Neuroprotective effects of anthocyanins are mediated by gut microbiota
Digestion and absorption of red grape and wine anthocyanins through the gastrointestinal tract
10.1016/j.tifs.2018.11.025
A multi-spectroscopic study on the interaction of food polyphenols with a bioactive gluten peptide: From chemistry to biological implications
10.1016/j.foodchem.2019.125051
Turning a Collagenesis-Inducing Peptide Into a Potent Antibacterial and Antibiofilm Agent Against Multidrug-Resistant Gram-Negative Bacteria
10.3389/fmicb.2019.01915
Insights into the development of grapefruit nutraceutical powder by spray drying: physical characterization, chemical composition and 3D intestinal permeability
10.1002/jsfa.9709
In vitro gastrointestinal absorption of red wine anthocyanins - Impact of structural complexity and phase II metabolization
10.1016/j.foodchem.2020.126398
Recent advances in extracting phenolic compounds from food and their use in disease prevention and as cosmetics
10.1080/10408398.2020.1754162
Antioxidant properties of anthocyanidins, anthocyanidin-3-glucosides and respective portisins
10.1016/j.foodchem.2009.06.050
Antioxidant and Biological Properties of Bioactive Phenolic Compounds from Quercus suber L
10.1021/jf902093m
Influence of Anthocyanins, Derivative Pigments and Other Catechol and Pyrogallol-Type Phenolics on Breast Cancer Cell Proliferation
10.1021/jf903714z
Enzymatic Hemisynthesis of Metabolites and Conjugates of Anthocyanins
10.1021/jf802844p
Mechanistic approach by which polysaccharides inhibit α-amylase/ procyanidin aggregation
10.1021/jf900302r
Stabilization of bluish pyranoanthocyanin pigments in aqueous systems using lignin nanoparticles
10.1016/j.dyepig.2019.03.020
Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork
https://doi.org/10.1016/j.meatsci.2020.108083