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个人简介
Formerly involved in neurochemistry, Dr. Visioli’s research currently concerns essential fatty acids, namely those of the omega 3 series, and polyphenols, as related to atherosclerosis and cardiovascular disease. In particular, the Visioli group discovered the biological and pharmacological properties of phenolic compounds from olive oil, including hydroxytyrosol. In addition, Dr. Visioli is studying some bioactive components of plant foods, including lycopene from tomato and biophenols from wild greens. His research ranges from in vitro studies of bioactivity (test tubes, cell cultures) to in vivo tests, performed on laboratory animals and/or humans. Nutrigenomics and precision nutrition are current topics of Francesco Visioli's research.
研究兴趣
论文共 422 篇作者统计合作学者相似作者
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FOOD & FUNCTIONno. 3 (2024): 1135-1143
MOLECULAR NUTRITION & FOOD RESEARCHno. 1 (2024): e2300508-e2300508
LANCET REGIONAL HEALTH-EUROPE (2024)
JOURNAL OF NUTRITIONno. 1 (2024): 10-11
Elisabetta Bernardi,Francesco Visioli
Nutrition Research (2024): 46-57
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medRxiv (Cold Spring Harbor Laboratory) (2023)
International journal of molecular sciencesno. 5 (2023)
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