Sort by
Items per page

Send to

Choose Destination

Search results

Items: 20


Abelmoschus esculentus (L.): Bioactive Components' Beneficial Properties-Focused on Antidiabetic Role-For Sustainable Health Applications.

Durazzo A, Lucarini M, Novellino E, Souto EB, Daliu P, Santini A.

Molecules. 2018 Dec 21;24(1). pii: E38. doi: 10.3390/molecules24010038.


Dietary Lignans: Definition, Description and Research Trends in Databases Development.

Durazzo A, Lucarini M, Camilli E, Marconi S, Gabrielli P, Lisciani S, Gambelli L, Aguzzi A, Novellino E, Santini A, Turrini A, Marletta L.

Molecules. 2018 Dec 8;23(12). pii: E3251. doi: 10.3390/molecules23123251.


Bio-Based Compounds from Grape Seeds: A Biorefinery Approach.

Lucarini M, Durazzo A, Romani A, Campo M, Lombardi-Boccia G, Cecchini F.

Molecules. 2018 Jul 28;23(8). pii: E1888. doi: 10.3390/molecules23081888. Review.


From Plant Compounds to Botanicals and Back: A Current Snapshot.

Durazzo A, D'Addezio L, Camilli E, Piccinelli R, Turrini A, Marletta L, Marconi S, Lucarini M, Lisciani S, Gabrielli P, Gambelli L, Aguzzi A, Sette S.

Molecules. 2018 Jul 24;23(8). pii: E1844. doi: 10.3390/molecules23081844.


Food Composition Databases: Considerations about Complex Food Matrices.

Marconi S, Durazzo A, Camilli E, Lisciani S, Gabrielli P, Aguzzi A, Gambelli L, Lucarini M, Marletta L.

Foods. 2018 Jan 1;7(1). pii: E2. doi: 10.3390/foods7010002.


Study Approach of Antioxidant Properties in Foods: Update and Considerations.

Durazzo A.

Foods. 2017 Feb 28;6(3). pii: E17. doi: 10.3390/foods6030017.


Nutritional composition and antioxidant properties of traditional Italian dishes.

Durazzo A, Lisciani S, Camilli E, Gabrielli P, Marconi S, Gambelli L, Aguzzi A, Lucarini M, Maiani G, Casale G, Marletta L.

Food Chem. 2017 Mar 1;218:70-77. doi: 10.1016/j.foodchem.2016.08.120. Epub 2016 Aug 31.


The Potential Health Benefits of Polyphenol-Rich Extracts from Cichorium intybus L. Studied on Caco-2 Cells Model.

Azzini E, Maiani G, Garaguso I, Polito A, Foddai MS, Venneria E, Durazzo A, Intorre F, Palomba L, Rauseo ML, Lombardi-Boccia G, Nobili F.

Oxid Med Cell Longev. 2016;2016:1594616. doi: 10.1155/2016/1594616. Epub 2015 Dec 29.


Qualitative Study of Functional Groups and Antioxidant Properties of Soy-Based Beverages Compared to Cow Milk.

Durazzo A, Gabrielli P, Manzi P.

Antioxidants (Basel). 2015 Jul 15;4(3):523-32. doi: 10.3390/antiox4030523.


Evaluation of Antioxidant Properties in Cereals: Study of Some Traditional Italian Wheats.

Durazzo A, Casale G, Melini V, Maiani G, Acquistucci R.

Foods. 2015 Sep 7;4(3):391-399. doi: 10.3390/foods4030391.


Nutritional characterisation and bioactive components of commercial carobs flours.

Durazzo A, Turfani V, Narducci V, Azzini E, Maiani G, Carcea M.

Food Chem. 2014 Jun 15;153:109-13. doi: 10.1016/j.foodchem.2013.12.045. Epub 2013 Dec 14.


Phenols, lignans and antioxidant properties of legume and sweet chestnut flours.

Durazzo A, Turfani V, Azzini E, Maiani G, Carcea M.

Food Chem. 2013 Oct 15;140(4):666-71. doi: 10.1016/j.foodchem.2012.09.062. Epub 2012 Sep 28.


Lignan Content in Cereals, Buckwheat and Derived Foods.

Durazzo A, Zaccaria M, Polito A, Maiani G, Carcea M.

Foods. 2013 Feb 7;2(1):53-63. doi: 10.3390/foods2010053. Review.


Antioxidant Properties of Seeds from Lines of Artichoke, Cultivated Cardoon and Wild Cardoon.

Durazzo A, Foddai MS, Temperini A, Azzini E, Venneria E, Lucarini M, Finotti E, Maiani G, Crinò P, Saccardo F, Maiani G.

Antioxidants (Basel). 2013 Jun 17;2(2):52-61. doi: 10.3390/antiox2020052.


Mediterranean Diet Effect: an Italian picture.

Azzini E, Polito A, Fumagalli A, Intorre F, Venneria E, Durazzo A, Zaccaria M, Ciarapica D, Foddai MS, Mauro B, Raguzzini A, Palomba L, Maiani G.

Nutr J. 2011 Nov 16;10:125. doi: 10.1186/1475-2891-10-125.


Bioavailability of strawberry antioxidants in human subjects.

Azzini E, Vitaglione P, Intorre F, Napolitano A, Durazzo A, Foddai MS, Fumagalli A, Catasta G, Rossi L, Venneria E, Raguzzini A, Palomba L, Fogliano V, Maiani G.

Br J Nutr. 2010 Oct;104(8):1165-73. doi: 10.1017/S000711451000187X. Epub 2010 May 21.


Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods.

Amarowicz R, Carle R, Dongowski G, Durazzo A, Galensa R, Kammerer D, Maiani G, Piskula MK.

Mol Nutr Food Res. 2009 Sep;53 Suppl 2:S151-83. doi: 10.1002/mnfr.200700486. Review.


The influence of postharvest processing and storage of foodstuffs on the bioavailability of flavonoids and phenolic acids.

Cermak R, Durazzo A, Maiani G, Böhm V, Kammerer DR, Carle R, Wiczkowski W, Piskula MK, Galensa R.

Mol Nutr Food Res. 2009 Sep;53 Suppl 2:S184-93. doi: 10.1002/mnfr.200700444. Review.


Assessment of the nutritional values of genetically modified wheat, corn, and tomato crops.

Venneria E, Fanasca S, Monastra G, Finotti E, Ambra R, Azzini E, Durazzo A, Foddai MS, Maiani G.

J Agric Food Chem. 2008 Oct 8;56(19):9206-14. doi: 10.1021/jf8010992. Epub 2008 Sep 10.


Antioxidative and apoptotic properties of polyphenolic extracts from edible part of artichoke (Cynara scolymus L.) on cultured rat hepatocytes and on human hepatoma cells.

Miccadei S, Di Venere D, Cardinali A, Romano F, Durazzo A, Foddai MS, Fraioli R, Mobarhan S, Maiani G.

Nutr Cancer. 2008;60(2):276-83. doi: 10.1080/01635580801891583.


Supplemental Content

Loading ...
Support Center