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Items: 1 to 20 of 28

1.

Effects of Dietary Supplementation of L-Carnitine and Excess Lysine-Methionine on Growth Performance, Carcass Characteristics, and Immunity Markers of Broiler Chicken.

Ghoreyshi SM, Omri B, Chalghoumi R, Bouyeh M, Seidavi A, Dadashbeiki M, Lucarini M, Durazzo A, van den Hoven R, Santini A.

Animals (Basel). 2019 Jun 16;9(6). pii: E362. doi: 10.3390/ani9060362.

2.

Fruit-based juices: Focus on antioxidant properties-Study approach and update.

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

Phytother Res. 2019 Jun 2. doi: 10.1002/ptr.6380. [Epub ahead of print] Review.

PMID:
31155809
3.

Extractable and Non-Extractable Antioxidants.

Durazzo A, Lucarini M.

Molecules. 2019 May 20;24(10). pii: E1933. doi: 10.3390/molecules24101933.

4.

Lamium Plants-A Comprehensive Review on Health Benefits and Biological Activities.

Salehi B, Armstrong L, Rescigno A, Yeskaliyeva B, Seitimova G, Beyatli A, Sharmeen J, Mahomoodally MF, Sharopov F, Durazzo A, Lucarini M, Santini A, Abenavoli L, Capasso R, Sharifi-Rad J.

Molecules. 2019 May 17;24(10). pii: E1913. doi: 10.3390/molecules24101913. Review.

5.

Antioxidant Properties of Four Commonly Consumed Popular Italian Dishes.

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

Molecules. 2019 Apr 19;24(8). pii: E1543. doi: 10.3390/molecules24081543.

6.

Effect of Dietary Incorporation of Linseed Alone or Together with Tomato-Red Pepper Mix on Laying Hens' Egg Yolk Fatty Acids Profile and Health Lipid Indexes.

Omri B, Chalghoumi R, Izzo L, Ritieni A, Lucarini M, Durazzo A, Abdouli H, Santini A.

Nutrients. 2019 Apr 10;11(4). pii: E813. doi: 10.3390/nu11040813.

7.

The Therapeutic Potential of Apigenin.

Salehi B, Venditti A, Sharifi-Rad M, Kręgiel D, Sharifi-Rad J, Durazzo A, Lucarini M, Santini A, Souto EB, Novellino E, Antolak H, Azzini E, Setzer WN, Martins N.

Int J Mol Sci. 2019 Mar 15;20(6). pii: E1305. doi: 10.3390/ijms20061305. Review.

8.

Role of catechin on collagen type I stability upon oxidation: a NMR approach.

Lucarini M, Sciubba F, Capitani D, Di Cocco ME, D'Evoli L, Durazzo A, Delfini M, Lombardi Boccia G.

Nat Prod Res. 2019 Mar 1:1-10. doi: 10.1080/14786419.2019.1570509. [Epub ahead of print]

PMID:
30821504
9.

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.

10.

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. Review.

11.

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.

12.

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.

13.

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.

14.

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

Durazzo A.

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

15.

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.

PMID:
27719959
16.

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.

17.

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.

18.

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.

19.

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.

PMID:
24491707
20.

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.

PMID:
23692751

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