M
Marta Bianchi
Researcher at Research Institutes of Sweden
Publications - 23
Citations - 2893
Marta Bianchi is an academic researcher from Research Institutes of Sweden. The author has contributed to research in topics: Population & Antioxidant. The author has an hindex of 13, co-authored 21 publications receiving 2607 citations. Previous affiliations of Marta Bianchi include University of Parma.
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Journal ArticleDOI
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,Sara Salvatore,Marta Bianchi,Furio Brighenti +6 more
TL;DR: A variety of foods commonly consumed in Italy, including 34 vegetables, 30 fruits, 34 beverages and 6 vegetable oils, were analyzed using three different assays, i.e., Trolox equivalent antioxidant capacity (TEAC), total radical-trapping antioxidant parameter (TRAP) and ferric reducing-antioxidant power (FRAP).
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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,Marta Bianchi,Furio Brighenti +5 more
TL;DR: Among spices, saffron displayed the highest antioxidant capacity, whereas among dried fruits, prune exhibited the highest value, and the TAC values of all the chocolates analyzed were far higher than the other sweet extracts measured.
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Effects of higher- versus lower-protein diets on health outcomes: a systematic review and meta-analysis
Nancy Santesso,Elie A. Akl,Elie A. Akl,Marta Bianchi,Andrew Mente,Reem A. Mustafa,Diane Heels-Ansdell,Holger J. Schünemann,Holger J. Schünemann +8 more
TL;DR: Higher-protein diets probably improve adiposity, blood pressure and triglyceride levels, but these effects are small and need to be weighed against the potential for harms.
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Food selection based on total antioxidant capacity can modify antioxidant intake, systemic inflammation, and liver function without altering markers of oxidative stress
Silvia Valtueña,Nicoletta Pellegrini,L. Franzini,Marta Bianchi,Diego Ardigò,Daniele Del Rio,PierMarco Piatti,Francesca Scazzina,Ivana Zavaroni,Furio Brighenti +9 more
TL;DR: Selecting foods according to their TAC markedly affects antioxidant intake and modulates hepatic contribution to systemic inflammation without affecting traditional markers of antioxidant status.
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Application of the 2,2‘-Azinobis(3-ethylbenzothiazoline-6-sulfonic acid) Radical Cation Assay to a Flow Injection System for the Evaluation of Antioxidant Activity of Some Pure Compounds and Beverages
TL;DR: The proposed FI technique seems suitable for the direct, rapid and reliable monitoring of total antioxidant activity of pure compounds and beverages and, due to the ability to operate in continuous, it allows the analysis of about 30 samples h(-)(1) making the assay particularly suitable for large screening of total antioxidants activity in food samples.