M
Mauro Serafini
Researcher at University of Teramo
Publications - 260
Citations - 14794
Mauro Serafini is an academic researcher from University of Teramo. The author has contributed to research in topics: Iridoid & Iridoid Glucosides. The author has an hindex of 53, co-authored 246 publications receiving 13258 citations. Previous affiliations of Mauro Serafini include Tufts University & Canadian Real Estate Association.
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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,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 as a tool to assess redox status: critical view and experimental data
TL;DR: The measure of antioxidant capacity (AC) considers the cumulative action of all the antioxidants present in plasma and body fluids, thus providing an integrated parameter rather than the simple sum of measurable antioxidants.
Journal Article
In vivo antioxidant effect of green and black tea in man.
TL;DR: The paper shows that tea possesses a strong antioxidant activity in vitro which is believed to be exerted by its polyphenols moiety, and provides compelling evidence that tea has also a potent in vivo activity in man.
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Plasma antioxidants from chocolate
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.
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Inflammatory disease processes and interactions with nutrition
Philip C. Calder,Ruud Albers,Jean-Michel Antoine,Stephanie Blum,Raphaëlle Bourdet-Sicard,Gordon A. Ferns,Gert Folkerts,Peter S. Friedmann,Gary Frost,Francisco Guarner,M. Løvik,S. Macfarlane,P. D. Meyer,Laura M'rabet,Mauro Serafini,W. van Eden,J. van Loo,W. Vas Dias,S. Vidry,Brigitte M. Winklhofer-Roob,J. Zhao +20 more
TL;DR: Dietary components including long chain ω-3 fatty acids, antioxidant vitamins, plant flavonoids, prebiotics and probiotics have the potential to modulate predisposition to chronic inflammatory conditions and may have a role in their therapy.