A5050027608- Phytochemicals and Antioxidant Activities
- X-ray Diffraction in Crystallography
- Crystallization and Solubility Studies
- Tea Polyphenols and Effects
- Antioxidant Activity and Oxidative Stress
- Nutritional Studies and Diet
- Pomegranate: compositions and health benefits
- Diet and metabolism studies
- Consumer Attitudes and Food Labeling
- Coffee research and impacts
- Food composition and properties
- Nutrition, Genetics, and Disease
- Phytoestrogen effects and research
- Metabolomics and Mass Spectrometry Studies
- Gut microbiota and health
- Fermentation and Sensory Analysis
- Ginkgo biloba and Cashew Applications
- Microbial Metabolites in Food Biotechnology
- Free Radicals and Antioxidants
- Fatty Acid Research and Health
- Obesity, Physical Activity, Diet
- Diet, Metabolism, and Disease
- Biochemical Analysis and Sensing Techniques
- Sirtuins and Resveratrol in Medicine
- Genomics, phytochemicals, and oxidative stress
University of Parma
2016-2025
Unité de Nutrition Humaine
2014-2023
Universidad Rovira i Virgili
2022
Wolfson Foundation
2019
University of Cambridge
2015-2019
University of Ulster
2019
Andalusian Institute of Agricultural and Fisheries Research and Training
2017
University of Glasgow
2004-2017
University of California System
2017
Brigham and Women's Hospital
2017
Tea is a complex mixture containing range of compounds from simple phenolics to thearubigins, many which have well-recognized antioxidant properties. This paper describes the application high-performance liquid chromatography−mass spectrometry (HPLC-MSn) methods for rapid and routine analysis more than 30 in tea. Green black tea infusions were injected directly onto reversed phase HPLC column, eluted using two different mobile gradients, one optimized resolve catechin derivatives other,...
With the aim to expand Italian total antioxidant capacity (TAC) database, TAC values of 11 spices, 5 dried fruits, 7 sweets, 18 cereal products, pulses, and 6 nuts were determined using three different assays considering contribution bound compounds in fiber-rich foods (i. e. cereals, legumes, nuts). Among saffron displayed highest capacity, whereas among prune exhibited value. The all chocolates analyzed far higher than other sweet extracts measured. whole meal buckwheat wheat bran had...
The comprehensive identification of phenolic compounds in food and beverages is a crucial starting point for assessing their biological, nutritional, technological properties. Pomegranate (Punica granatum L.) has been described as rich source (poly)phenolic components, with broad array different structures (phenolic acids, flavonoids, hydrolyzable tannins) quick, high throughput, accurate screening its complete profile still lacking. In the present work, method UHPLC separation linear ion...
This paper presents a comprehensive analysis of the phytochemical profile proprietary rosemary (Rosmarinus officinalis L.) extract rich in carnosic acid. A characterization (poly)phenolic and volatile fractions was carried out using mass spectrometric techniques. The composition assessed by ultra-high performance liquid chromatography-electrospray ionization-mass spectrometry (UHPLC-ESI-MSn) total 57 compounds were tentatively identified quantified, 14 these being detected for first time....
This paper reports on the wide variations in caffeine and chlorogenic acid contents of coffees purchased Scotland, Spain Italy. Image © Shutterstock.
Scope Dietary flavonoids have shown potential in the prevention of noncommunicable diseases. The aim present study is to conduct a dose–response meta‐analysis on association between dietary intake total, subclasses and individual risk cardiovascular disease (CVD). Methods Results Electronic databases are searched. A total 39 prospective cohort studies included, comprising 1 501 645 individuals 33 637 cases CVD, 23 664 coronary heart (CHD), 11 860 stroke. Increasing linearly associated with...
Inflammation, a risk factor for cardiovascular disease, is associated with low plasma levels of antioxidant vitamins. In addition to vitamins, other antioxidants modulate the synthesis inflammatory markers in vitro and contribute total capacity (TAC) diet. However, relationship between dietary TAC inflammation has never been evaluated vivo . We investigated systemic (high-sensitivity C-reactive protein (hs-CRP), leucocytes) vascular (soluble intercellular cell adhesion molecule-1) 243...