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Items: 12


Improvement of the nutraceutical quality of broccoli sprouts by elicitation.

Natella F, Maldini M, Nardini M, Azzini E, Foddai MS, Giusti AM, Baima S, Morelli G, Scaccini C.

Food Chem. 2016 Jun 15;201:101-9. doi: 10.1016/j.foodchem.2016.01.063.


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.


Antioxidant effect of zinc supplementation on both plasma and cellular red-ox status markers in a group of elderly Italian population.

Venneria E, Intorre F, Foddai MS, Azzini E, Palomba L, Raguzzini A, Polito A, Ciarapica D, Zaccaria M, Toti E, Catasta G, Maiani G.

J Nutr Health Aging. 2014 Apr;18(4):345-50. doi: 10.1007/s12603-014-0005-7.


Effects of consumption of whole grain foods rich in lignans in healthy postmenopausal women with moderate serum cholesterol: a pilot study.

Durazzo A, Carcea M, Adlercreutz H, Azzini E, Polito A, Olivieri L, Zaccaria M, Meneghini C, Maiani F, Bausano G, Martiri F, Samaletdin A, Fumagalli A, Raguzzini A, Venneria E, Foddai MS, Ciarapica D, Mauro B, Volpe F, Maiani G.

Int J Food Sci Nutr. 2014 Aug;65(5):637-45. doi: 10.3109/09637486.2014.893283.


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.


Fatty acid content of serum lipid fractions and blood lipids in normolipidaemic volunteers fed two types of cheese having different fat compositions: a pilot study.

Intorre F, Venneria E, Finotti E, Foddai MS, Toti E, Catasta G, Palomba L, Azzini E, Fumagalli A, Maiani G.

Int J Food Sci Nutr. 2013 Mar;64(2):185-93. doi: 10.3109/09637486.2012.710893.


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.


Differential effect of cheese fatty acid composition on blood lipid profile and redox status in normolipidemic volunteers: a pilot study.

Intorre F, Foddai MS, Azzini E, Martin B, Montel MC, Catasta G, Toti E, Finotti E, Palomba L, Venneria E, Raguzzini A, Fumagalli A, Testa MF, Rossi L, Maiani G.

Int J Food Sci Nutr. 2011 Sep;62(6):660-9. doi: 10.3109/09637486.2011.569491.


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.


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.


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.


Absorption and metabolism of bioactive molecules after oral consumption of cooked edible heads of Cynara scolymus L. (cultivar Violetto di Provenza) in human subjects: a pilot study.

Azzini E, Bugianesi R, Romano F, Di Venere D, Miccadei S, Durazzo A, Foddai MS, Catasta G, Linsalata V, Maiani G.

Br J Nutr. 2007 May;97(5):963-9.

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