D. Del Rio
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Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays.
- N. Pellegrini, M. Serafini, +4 authors F. Brighenti
- Medicine, Biology
- The Journal of nutrition
- 1 September 2003
Epidemiologic studies have demonstrated an inverse association between consumption of fruits and vegetables and morbidity and mortality from degenerative diseases. The antioxidant content of fruits… Expand
Dietary (poly)phenolics in human health: structures, bioavailability, and evidence of protective effects against chronic diseases.
- D. Del Rio, A. Rodriguez-Mateos, J. Spencer, M. Tognolini, G. Borges, A. Crozier
- Medicine, Biology
- Antioxidants & redox signaling
- 10 May 2013
Human intervention trials have provided evidence for protective effects of various (poly)phenol-rich foods against chronic disease, including cardiovascular disease, neurodegeneration, and cancer.… Expand
A review of recent studies on malondialdehyde as toxic molecule and biological marker of oxidative stress.
- D. Del Rio, A. Stewart, N. Pellegrini
- Nutrition, metabolism, and cardiovascular…
- 1 August 2005
AIM Of the many biological targets of oxidative stress, lipids are the most involved class of biomolecules. Lipid oxidation gives rise to a number of secondary products. Malondialdehyde (MDA) is the… Expand
Bioavailability of dietary flavonoids and phenolic compounds.
This paper reviews recent human studies on the bioavailability of dietary flavonoids and related compounds, including chlorogenic acids and ellagitannins, in which the identification of metabolites,… Expand
HPLC-MSn analysis of phenolic compounds and purine alkaloids in green and black tea.
- D. Del Rio, A. Stewart, +4 authors A. Crozier
- Chemistry, Medicine
- Journal of agricultural and food chemistry
- 27 April 2004
Tea is a complex mixture containing a range of compounds from simple phenolics to complex thearubigins, many of which have well-recognized antioxidant properties. This paper describes the application… Expand
Berry flavonoids and phenolics: bioavailability and evidence of protective effects.
Berries contain vitamin C and are also a rich source of phytochemicals, especially anthocyanins which occur along with other classes of phenolic compounds, including ellagitannins, flavan-3-ols,… Expand
Bioavailability, bioactivity and impact on health of dietary flavonoids and related compounds: an update
- A. Rodriguez-Mateos, D. Vauzour, +6 authors A. Crozier
- Biology, Medicine
- Archives of Toxicology
- 3 September 2014
There is substantial interest in the role of plant secondary metabolites as protective dietary agents. In particular, the involvement of flavonoids and related compounds has become a major topic in… Expand
Food selection based on total antioxidant capacity can modify antioxidant intake, systemic inflammation, and liver function without altering markers of oxidative stress.
- S. Valtueña, N. Pellegrini, +7 authors F. Brighenti
- The American journal of clinical nutrition
- 1 May 2008
BACKGROUND It is unknown whether diets with a high dietary total antioxidant capacity (TAC) can modify oxidative stress, low-grade inflammation, or liver dysfunction, all of which are risk factors… Expand
Understanding the association between dietary antioxidants, redox status and disease: is the Total Antioxidant Capacity the right tool?
Abstract Total Antioxidant Capacity (TAC) considers the cumulative action of all the antioxidants present in plasma and body fluids, thus providing an integrated parameter rather than the simple sum… Expand
Total antioxidant capacity of the diet is inversely and independently related to plasma concentration of high-sensitivity C-reactive protein in adult Italian subjects.
- F. Brighenti, S. Valtueña, +6 authors I. Zavaroni
- Medicine, Chemistry
- The British journal of nutrition
- 1 May 2005
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 of… Expand