Francesco Visioli
Francesco Visioli
Email verificata su
Citata da
Citata da
Antioxidant and other biological activities of phenols from olives and olive oil
F Visioli, A Poli, C Gall
Medicinal research reviews 22 (1), 65-75, 2002
Free radical-scavenging properties of olive oil polyphenols
F Visioli, G Bellomo, C Galli
Biochemical and biophysical research communications 247 (1), 60-64, 1998
Olive oil and red wine antioxidant polyphenols inhibit endothelial activation: antiatherogenic properties of Mediterranean diet phytochemicals
MA Carluccio, L Siculella, MA Ancora, M Massaro, E Scoditti, C Storelli, ...
Arteriosclerosis, thrombosis, and vascular biology 23 (4), 622-629, 2003
Olive oil and health: summary of the II international conference on olive oil and health consensus report, JaÚn and Cˇrdoba (Spain) 2008
J Lˇpez-Miranda, F PÚrez-JimÚnez, E Ros, R De Caterina, L Badimˇn, ...
Nutrition, metabolism and cardiovascular diseases 20 (4), 284-294, 2010
Covid-19 and the subsequent lockdown modified dietary habits of almost half the population in an Italian sample
F Scarmozzino, F Visioli
Foods 9 (5), 675, 2020
Covid-19 confinement and changes of adolescent’s dietary trends in Italy, Spain, Chile, Colombia and Brazil
MB Ruiz-Roso, P de Carvalho Padilha, DC Mantilla-Escalante, N Ulloa, ...
Nutrients 12 (6), 1807, 2020
Low density lipoprotein oxidation is inhibited in vitro by olive oil constituents
F Visioli, G Bellomo, GF Montedoro, C Galli
Atherosclerosis 117 (1), 25-32, 1995
Polyunsaturated fatty acids as antioxidants
D Richard, K Kefi, U Barbe, P Bausero, F Visioli
Pharmacological research 57 (6), 451-455, 2008
Olive oil phenols and their potential effects on human health
F Visioli, C Galli
Journal of Agricultural and Food Chemistry 46 (10), 4292-4296, 1998
Olive oil phenolics are dose‐dependently absorbed in humans
F Visioli, C Galli, F Bornet, A Mattei, R Patelli, G Galli, D Caruso
FEBS letters 468 (2-3), 159-160, 2000
Oleuropein, the bitter principle of olives, enhances nitric oxide production by mouse macrophages
F Visioli, S Bellosta, C Galli
Life sciences 62 (6), 541-546, 1998
Biological properties of olive oil phytochemicals
F Visioli, C Galli
Critical reviews in food science and nutrition 42 (3), 209-221, 2002
Health relevance of the modification of low grade inflammation in ageing (inflammageing) and the role of nutrition
PC Calder, N Bosco, R Bourdet-Sicard, L Capuron, N Delzenne, J DorÚ, ...
Ageing research reviews 40, 95-119, 2017
Polyphenols and human health: a prospectus
F Visioli, CADL Lastra, C Andres-Lacueva, M Aviram, C Calhau, ...
Critical reviews in food science and nutrition 51 (6), 524-546, 2011
Postprandial anti-inflammatory and antioxidant effects of extra virgin olive oil
P Bogani, C Galli, M Villa, F Visioli
Atherosclerosis 190 (1), 181-186, 2007
Diet and prevention of coronary heart disease: the potential role of phytochemicals
F Visioli, L Borsani, C Galli
Cardiovascular Research 47 (3), 419-425, 2000
The effect of minor constituents of olive oil on cardiovascular disease: new findings
F Visioli, C Galli
Nutrition reviews 56 (5), 142-147, 1998
International conference on the healthy effect of virgin olive oil
European journal of clinical investigation 35 (7), 421-424, 2005
Oleuropein protects low density lipoprotein from oxidation
F Visioli, C Galli
Life Sciences 55 (24), 1965-1971, 1994
Antioxidant and other biological activities of olive mill waste waters
F Visioli, A Romani, N Mulinacci, S Zarini, D Conte, FF Vincieri, C Galli
Journal of Agricultural and Food Chemistry 47 (8), 3397-3401, 1999
Il sistema al momento non pu˛ eseguire l'operazione. Riprova pi¨ tardi.
Articoli 1–20