Francesco Visioli mainly investigates Antioxidant, Biochemistry, Food science, Hydroxytyrosol and Mediterranean diet. His Antioxidant research is multidisciplinary, incorporating perspectives in Nitric oxide and Cholesterol. Francesco Visioli regularly ties together related areas like In vivo in his Biochemistry studies.
His Food science research incorporates themes from Phenols, Polyphenol and Lipidology. His studies in Hydroxytyrosol integrate themes in fields like Oleuropein, Tyrosol, Urine and Excretion. His research integrates issues of Environmental health, Mediterranean climate, Mediterranean area, Ageing and Cognitive decline in his study of Mediterranean diet.
Biochemistry, Internal medicine, Food science, Antioxidant and Endocrinology are his primary areas of study. His studies deal with areas such as Pharmacology and In vivo as well as Biochemistry. He does research in Food science, focusing on Olive oil specifically.
His research investigates the link between Olive oil and topics such as Mediterranean diet that cross with problems in Lower incidence. Francesco Visioli combines topics linked to Phenols with his work on Antioxidant. His Hydroxytyrosol research incorporates elements of Oleuropein, Urine, Nutraceutical and Excretion.
His primary scientific interests are in Internal medicine, Hydroxytyrosol, Lipid metabolism, Nutraceutical and Disease. His Internal medicine research is multidisciplinary, incorporating elements of Endocrinology and Cardiology. His study in Hydroxytyrosol is interdisciplinary in nature, drawing from both Olive oil and Mediterranean diet.
His Nutraceutical study combines topics from a wide range of disciplines, such as Cognition, Cholesterol, Dementia and Pharmacology. His work investigates the relationship between Disease and topics such as Bioinformatics that intersect with problems in Direct effects, Chronic stress, Fatty acid and Lipid signaling. Many of his research projects under Food science are closely connected to Milk fat globule with Milk fat globule, tying the diverse disciplines of science together.
Francesco Visioli spends much of his time researching Public health, Environmental health, Pharmacology, Nutraceutical and Olive oil. His Environmental health research integrates issues from Obesity and Diet Surveys. His work in the fields of Pharmacology, such as Active ingredient, overlaps with other areas such as Context.
His Nutraceutical study combines topics in areas such as Clinical events, Red yeast rice and Lipid lowering. His work carried out in the field of Olive oil brings together such families of science as Agroforestry, Dietary fat, Mediterranean diet and Hydroxytyrosol. Francesco Visioli interconnects Dietary regimen and Mediterranean area in the investigation of issues within Hydroxytyrosol.
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Free radical-scavenging properties of olive oil polyphenols.
Francesco Visioli;Giorgio Bellomo;Claudio Galli.
Biochemical and Biophysical Research Communications (1998)
Antioxidant and other biological activities of phenols from olives and olive oil
Francesco Visioli;Andrea Poli;Claudio Gall.
Medicinal Research Reviews (2002)
Olive oil and red wine antioxidant polyphenols inhibit endothelial activation: antiatherogenic properties of Mediterranean diet phytochemicals
Maria Annunziata Carluccio;Luisa Siculella;Maria Assunta Ancora;Marika Massaro.
Arteriosclerosis, Thrombosis, and Vascular Biology (2003)
Olive oil and health: summary of the II international conference on olive oil and health consensus report, Jaén and Córdoba (Spain) 2008.
J. López-Miranda;F. Pérez-Jiménez;E. Ros;R. De Caterina.
Nutrition Metabolism and Cardiovascular Diseases (2010)
Low density lipoprotein oxidation is inhibited in vitro by olive oil constituents.
Francesco Visioli;Giorgio Bellomo;GianFranco Montedoro;Claudio Galli.
Olive Oil Phenols and Their Potential Effects on Human Health
Francesco Visioli;Claudio Galli.
Journal of Agricultural and Food Chemistry (1998)
Olive oil phenolics are dose-dependently absorbed in humans.
Francesco Visioli;Claudio Galli;Francis Bornet;Alissa Mattei.
FEBS Letters (2000)
Biological properties of olive oil phytochemicals.
Francesco Visioli;Claudio Galli.
Critical Reviews in Food Science and Nutrition (2002)
Polyunsaturated fatty acids as antioxidants.
Doriane Richard;Kaouthar Kefi;Ullah Barbe;Pedro Bausero.
Pharmacological Research (2008)
Oleuropein, the bitter principle of olives, enhances nitric oxide production by mouse macrophages.
Francesco Visioli;Stefano Bellosta;Claudio Galli.
Life Sciences (1998)
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