Publikationen, an denen er mitarbeitet Maurizio Battino (32)

2024

  1. Can alpha-linolenic acid be a modulator of “cytokine storm,” oxidative stress and immune response in SARS-CoV-2 infection?

    Food Frontiers, Vol. 5, Núm. 1, pp. 73-93

  2. Effect of olive leaf phytochemicals on the anti-acetylcholinesterase, anti-cyclooxygenase-2 and ferric reducing antioxidant capacity

    Food Chemistry, Vol. 444

  3. In Vitro and In Vivo Insights into a Broccoli Byproduct as a Healthy Ingredient for the Management of Alzheimer’s Disease and Aging through Redox Biology

    Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 10, pp. 5197-5211

2023

  1. Anthocyanins: What do we know until now?

    Journal of Berry Research, Vol. 13, Núm. 1, pp. 1-6

  2. Dietary antioxidants and lifespan: Relevance of environmental conditions, diet, and genotype of experimental models

    Experimental Gerontology, Vol. 178

  3. Exploring the Antioxidant, Neuroprotective, and Anti-Inflammatory Potential of Olive Leaf Extracts from Spain, Portugal, Greece, and Italy

    Antioxidants, Vol. 12, Núm. 8

  4. In Vivo Anti-Alzheimer and Antioxidant Properties of Avocado (Persea americana Mill.) Honey from Southern Spain

    Antioxidants, Vol. 12, Núm. 2

  5. Molecular Mechanisms of the Protective Effects of Olive Leaf Polyphenols against Alzheimer’s Disease

    International Journal of Molecular Sciences, Vol. 24, Núm. 5

  6. Molecular bases for the use of functional foods in the management of healthy aging: Berries, curcumin, virgin olive oil and honey; three realities and a promise

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 33, pp. 11967-11986

  7. Possible role of nutrition in the prevention of inflammatory bowel disease–related colorectal cancer: A focus on human studies

    Nutrition, Vol. 110

  8. Using the experimental model C. elegans to in vivo deepen into the biomedical properties of the Romina strawberry (Fragaria x ananassa) cultivar: A look into tau protein-related Alzheimer's disease, aging and redox biology

    Journal of Berry Research, Vol. 13, Núm. 1, pp. 81-94

2022

  1. Adherence to the Mediterranean-Style Eating Pattern and Macular Degeneration: A Systematic Review of Observational Studies

    Nutrients, Vol. 14, Núm. 10

  2. Amyloid β-but not Tau-induced neurotoxicity is suppressed by Manuka honey via HSP-16.2 and SKN-1/Nrf2 pathways in an in vivo model of Alzheimer's disease

    Food & function, Vol. 13, Núm. 21, pp. 11185-11199

  3. An Olive-Derived Extract 20% Rich in Hydroxytyrosol Prevents β-Amyloid Aggregation and Oxidative Stress, Two Features of Alzheimer Disease, via SKN-1/NRF2 and HSP-16.2 in Caenorhabditis elegans

    Antioxidants, Vol. 11, Núm. 4

  4. An oleuropein rich-olive (Olea europaea L.) leaf extract reduces β-amyloid and tau proteotoxicity through regulation of oxidative- and heat shock-stress responses in Caenorhabditis elegans

    Food and Chemical Toxicology, Vol. 162

  5. Edible insects: A novel nutritious, functional, and safe food alternative

    Food Frontiers, Vol. 3, Núm. 3, pp. 358-365

  6. The reciprocal interaction between polyphenols and other dietary compounds: Impact on bioavailability, antioxidant capacity and other physico-chemical and nutritional parameters

    Food Chemistry, Vol. 375

  7. Unravelling potential biomedical applications of the edible flower Tulbaghia violacea

    Food Chemistry, Vol. 381

2021

  1. Anti-inflammatory activities of Italian Chestnut and Eucalyptus honeys on murine RAW 264.7 macrophages

    Journal of Functional Foods, Vol. 87

  2. Molecular interactions between dietary lipids and bone tissue during aging

    International Journal of Molecular Sciences, Vol. 22, Núm. 12