about
Inhibition of human LDL lipid peroxidation by phenol-rich beverages and their impact on plasma total antioxidant capacity in humansTotal antioxidant capacity as a tool to assess redox status: critical view and experimental data.Functional Foods for Health: The Interrelated Antioxidant and Anti-Inflammatory Role of Fruits, Vegetables, Herbs, Spices and Cocoa in Humans.Effect of Dark Chocolate Extracts on Phorbol 12-Myristate 13-Acetate-Induced Oxidative Burst in Leukocytes Isolated by Normo-Weight and Overweight/Obese Subjects.Dietary vitamin E and T cell-mediated function in the elderly: effectiveness and mechanism of action.Lymphocytes as internal standard in oxidative burst analysis by cytometry: a new data analysis approach.Plasma antioxidants from chocolate.Dietary quercetin intake and risk of gastric cancer: results from a population-based study in Sweden.Bioavailability of pelargonidin-3-O-glucoside and its metabolites in humans following the ingestion of strawberries with and without cream.Redox molecules and cancer prevention: the importance of understanding the role of the antioxidant network.Dietary total antioxidant capacity and pancreatic cancer risk: an Italian case-control study.Unsustainability of Obesity: Metabolic Food Waste.Chocolate, lifestyle, and health.Effect of plasma uric acid on antioxidant capacity, oxidative stress, and insulin sensitivity in obese subjects.Flavonoids as anti-inflammatory agents.The biological relevance of direct antioxidant effects of polyphenols for cardiovascular health in humans is not established.Modulation of plasma non enzimatic antioxidant capacity (NEAC) by plant foods: the role of polyphenols.Oxidative stress in atherosclerosis development: the central role of LDL and oxidative burst.Effect of flavonoids on circulating levels of TNF-α and IL-6 in humans: a systematic review and meta-analysis.Functional foods and nutraceuticals as therapeutic tools for the treatment of diet-related diseases.Antioxidant modulation of F2-isoprostanes in humans: a systematic review.Flavonoids and immune function in human: a systematic review.Prevention of postprandial metabolic stress in humans: role of fruit-derived products.Effect of cocoa products and flavanols on platelet aggregation in humans: a systematic review.Association of flavonoid-rich foods and statins in the management of hypercholesterolemia: a dangerous or helpful combination?Antioxidants from black and green tea: from dietary modulation of oxidative stress to pharmacological mechanisms.Dietary total antioxidant capacity in relation to endometrial cancer risk: a case-control study in Italy.A new flow cytometry method to measure oxidative status: the Peroxidation of Leukocytes Index Ratio (PLIR).Dietary antioxidant capacity and risk for stroke in a prospective cohort study of Swedish men and women.Prospective study of dietary Non Enzymatic Antioxidant Capacity on the risk of hip fracture in the elderly.Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing.From Cocoa to Chocolate: The Impact of Processing on In Vitro Antioxidant Activity and the Effects of Chocolate on Antioxidant Markers In Vivo.Effect of domestic cooking methods on the total antioxidant capacity of vegetables.Matrix effect in F₂-isoprostanes quantification by HPLC-MS/MS: a validated method for analysis of iPF₂α-III and iPF₂α-VI in human urine.Mediterranean diet and non enzymatic antioxidant capacity in the PREDIMED study: evidence for a mechanism of antioxidant tuning.Effect of acute ingestion of fresh and stored lettuce (Lactuca sativa) on plasma total antioxidant capacity and antioxidant levels in human subjects.Rapid fluorimetric method to detect total plasma malondialdehyde with mild derivatization conditions.Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays.Bioavailability of C-linked dihydrochalcone and flavanone glucosides in humans following ingestion of unfermented and fermented rooibos teas.Dietary flavonoid, lignan and antioxidant capacity and risk of hepatocellular carcinoma in the European prospective investigation into cancer and nutrition study.
P50
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P50
description
researcher ORCID ID = 0000-0003-0913-936X
@en
name
Mauro Serafini
@ast
Mauro Serafini
@en
Mauro Serafini
@es
Mauro Serafini
@nl
type
label
Mauro Serafini
@ast
Mauro Serafini
@en
Mauro Serafini
@es
Mauro Serafini
@nl
prefLabel
Mauro Serafini
@ast
Mauro Serafini
@en
Mauro Serafini
@es
Mauro Serafini
@nl
P1153
7103228287
P31
P496
0000-0003-0913-936X