Giuseppe Maiani

TL;DR: Positive and negative effects of food processing, storage, cooking on carotenoid content and carOTenoid bioavailability are summarized and the possibility to improve carotENoids bioavailability in accordance with changes and variations of technology procedures is evidenced.

TL;DR: It is shown that consumption of plain, dark chocolate results in an increase in both the total antioxidant capacity and the (−)epicatechin content of blood plasma, but that these effects are markedly reduced when the chocolate is consumed with milk or if milk is incorporated as milk chocolate.

TL;DR: Either other compounds present in plasma are likely to exert antioxidant action, or a marked synergistic action between antioxidants should be postulated to exist, as the latter hypothesis is supported by the finding that the simultaneous inactivation of ascorbate and thiol groups produces a loss in antioxidant capacity of plasma greater than the sum of the decreases produced by the separate in activation of each of the two compounds.

TL;DR: The parallel and prompt increase of antioxidant status and of circulating levels ofpolyphenols in fasting subjects after bolus ingestion of a moderate amount of alcohol-free red wine suggests that polyphenols are absorbed in the upper gastrointestinal tract and might be directly involved in the in vivo antioxidant defenses.

TL;DR: Adding a quercetin-containing supplement to the diet markedly enhanced the plasma quercETin concentration but had no effect on other cardiovascular or thrombogenic risk factors.