His primary areas of investigation include Antioxidant, Food science, Ingestion, Oxidative stress and Biochemistry. The concepts of his Antioxidant study are interwoven with issues in Uric acid, Phenols and Blood plasma. His research integrates issues of Antioxidant capacity, Cocoa polyphenols, Bran and Bioavailability in his study of Food science.
His studies deal with areas such as Metabolite and Urine as well as Ingestion. His work carried out in the field of Oxidative stress brings together such families of science as Stomach, Pharmacology and Physiology. His research in Biochemistry tackles topics such as In vivo which are related to areas like Cell adhesion molecule, Anti-inflammatory, Mechanism of action and In vitro.
Botany, Antioxidant, Food science, Internal medicine and Oxidative stress are his primary areas of study. His Antioxidant study is focused on Biochemistry in general. His studies in Food science integrate themes in fields like Antioxidant capacity, Postprandial, Ingestion and Polyphenol.
His Internal medicine research integrates issues from Gastroenterology and Endocrinology. Lipid peroxidation is the focus of his Oxidative stress research. Mauro Serafini interconnects Loganin and Glucoside in the investigation of issues within Iridoid.
His main research concerns Botany, Antioxidant, Phytochemical, Food science and Traditional medicine. Mauro Serafini has researched Antioxidant in several fields, including Oxidative stress, Internal medicine, Uric acid, Entomophagy and Physiology. His Internal medicine study combines topics in areas such as Physical therapy and Oncology.
His work deals with themes such as Chromatography and Caffeic acid, which intersect with Phytochemical. His work on Suillus bellinii as part of general Food science research is frequently linked to Roasting, thereby connecting diverse disciplines of science. His Polyphenol research incorporates themes from Amino acid and DPPH.
Mauro Serafini focuses on Botany, Antioxidant, Phytochemical, Food science and Traditional medicine. His Antioxidant study integrates concerns from other disciplines, such as Oxidative stress, Ic50 values and Stachys. Mauro Serafini works mostly in the field of Oxidative stress, limiting it down to topics relating to Physiology and, in certain cases, Cohort study, as a part of the same area of interest.
The Phytochemical study combines topics in areas such as Anti-inflammatory, Herbs spices, Euphorbia peplus and Column chromatography. Mauro Serafini carries out multidisciplinary research, doing studies in Food science and Roasting. In general Traditional medicine study, his work on Helichrysum stoechas often relates to the realm of Bioactive molecules, thereby connecting several areas of interest.
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Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays
Nicoletta Pellegrini;Mauro Serafini;Barbara Colombi;Daniele Del Rio.
Journal of Nutrition (2003)
TOTAL ANTIOXIDANT CAPACITY AS A TOOL TO ASSESS REDOX STATUS: CRITICAL VIEW AND EXPERIMENTAL DATA
Andrea Ghiselli;Mauro Serafini;Fausta Natella;Cristina Scaccini.
Free Radical Biology and Medicine (2000)
In vivo antioxidant effect of green and black tea in man.
M Serafini;A Ghiselli;A Ferro-Luzzi.
European Journal of Clinical Nutrition (1996)
A fluorescence-based method for measuring total plasma antioxidant capability
Andrea Ghiselli;Mauro Serafini;Giuseppe Maiani;Elena Azzini.
Free Radical Biology and Medicine (1995)
Does Anticipation of Pain Affect Cortical Nociceptive Systems
Carlo Adolfo Porro;Patrizia Baraldi;Giuseppe Pagnoni;M. Serafini.
The Journal of Neuroscience (2002)
Inflammatory disease processes and interactions with nutrition
P. C. Calder;R. Albers;J.-M. Antoine;S. Blum.
British Journal of Nutrition (2009)
Plasma antioxidants from chocolate
Serafini M;Bugianesi R;Maiani G;Valtuena S.
Alcohol-Free Red Wine Enhances Plasma Antioxidant Capacity in Humans
Mauro Serafini;Giuseppe Maiani;Anna Ferro-Luzzi.
Journal of Nutrition (1998)
Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays.
Nicoletta Pellegrini;Mauro Serafini;Sara Salvatore;Daniele Del Rio.
Molecular Nutrition & Food Research (2006)
Flavonoids as anti-inflammatory agents.
Mauro Serafini;Ilaria Peluso;Anna Raguzzini.
Proceedings of the Nutrition Society (2010)
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