N. Pellegrini

Publications139
h-index48
Citations10,281
Highly Influential Citations454
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Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays.
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
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A review of recent studies on malondialdehyde as toxic molecule and biological marker of oxidative stress.
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
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Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables.
The objective of the present study was to evaluate the effect of three common cooking practices (i.e., boiling, steaming, and frying) on phytochemical contents (i.e., polyphenols, carotenoids,… Expand
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Plant genotype affects total antioxidant capacity and phenolic contents in fruit.
OBJECTIVE We wanted to determine the total antioxidant capacity (6-hydroxy-2,5,7,8-tetramethylchromane-2-carboxylic acid equivalent antioxidant assay; TEAC) of different species and cultivars… Expand
  • 581
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Antioxidant nutritional quality of tomato.
Regular consumption of tomatoes has been associated with decreased risk of chronic degenerative diseases. Epidemiological findings confirm the observed health effects are due to the presence of… Expand
  • 208
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Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables.
This study evaluated the effect of common cooking practices (i.e., boiling, microwaving, and basket and oven steaming) on the phytochemical content (carotenoids, chlorophylls, glucosinolates,… Expand
  • 193
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Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke.
In this study, the effects of three common cooking practices (i.e., boiling, steaming, and frying) on the artichoke phenolic compounds pattern were evaluated by LC-MS/MS analysis. The variation of… Expand
  • 120
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Diagnosis of Non-Celiac Gluten Sensitivity (NCGS): The Salerno Experts’ Criteria
Non-Celiac Gluten Sensitivity (NCGS) is a syndrome characterized by intestinal and extra-intestinal symptoms related to the ingestion of gluten-containing food, in subjects that are not affected by… Expand
  • 281
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Food selection based on total antioxidant capacity can modify antioxidant intake, systemic inflammation, and liver function without altering markers of oxidative stress.
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
  • 134
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Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables
Abstract The effect of boiling and steaming on content of phytochemicals (carotenoids, chlorophylls, polyphenols and ascorbic acid) all evaluated by HPLC, total antioxidant capacity (TAC) measured by… Expand
  • 120
  • 10