Nicoletta Pellegrini

Summary

Affiliation: University of Parma
Country: Italy

Publications

  1. ncbi request reprint 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
    Nicoletta Pellegrini
    Department of Public Health, University of Parma, Via Volturno, 39, Italy
    J Agric Food Chem 51:260-4. 2003
  2. ncbi request reprint Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays
    Nicoletta Pellegrini
    Department of Public Health, University of Parma, Parma, Italy
    J Nutr 133:2812-9. 2003
  3. ncbi request reprint Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays
    Nicoletta Pellegrini
    Antioxidant Research Laboratory at the Unit of Human Nutrition, National Institute for Food and Nutrition Research, Rome, Italy
    Mol Nutr Food Res 50:1030-8. 2006
  4. doi request reprint Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables
    Nicoletta Pellegrini
    Department of Public Health, University of Parma, Parma, Italy
    J Agric Food Chem 58:4310-21. 2010
  5. doi request reprint Effect of domestic cooking methods on the total antioxidant capacity of vegetables
    Nicoletta Pellegrini
    Department of Public Health, University of Parma, Italy
    Int J Food Sci Nutr 60:12-22. 2009
  6. ncbi request reprint Food selection based on total antioxidant capacity can modify antioxidant intake, systemic inflammation, and liver function without altering markers of oxidative stress
    Silvia Valtuena
    Department of Internal Medicine and Biomedical Sciences, University of Parma, Parma, Italy
    Am J Clin Nutr 87:1290-7. 2008
  7. doi request reprint Nutritional quality of sous vide cooked carrots and brussels sprouts
    Emma Chiavaro
    Department of Industrial Engineering, University of Parma, Parco Area delle Scienze 181 A, 43124 Parma, Italy
    J Agric Food Chem 60:6019-25. 2012
  8. ncbi request reprint Dietary glycemic index and liver steatosis
    Silvia Valtuena
    Internal Medicine and Biomedical Sciences, University of Parma, Parma, Italy
    Am J Clin Nutr 84:136-42; quiz 268-9. 2006
  9. doi request reprint Anti-proliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae
    Lisa Ferrarini
    Department of Genetics, Biology of Microorganisms, Anthropology, Evolution, University of Parma, Parco Area delle Scienze 11 A, Parma 43100, Italy
    Br J Nutr 107:1324-32. 2012
  10. ncbi request reprint Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables
    Cristiana Miglio
    Department of Public Health, University of Parma, Via Volturno 39, 43100, Parma, Italy
    J Agric Food Chem 56:139-47. 2008

Collaborators

Detail Information

Publications39

  1. ncbi request reprint 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
    Nicoletta Pellegrini
    Department of Public Health, University of Parma, Via Volturno, 39, Italy
    J Agric Food Chem 51:260-4. 2003
    ....
  2. ncbi request reprint Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays
    Nicoletta Pellegrini
    Department of Public Health, University of Parma, Parma, Italy
    J Nutr 133:2812-9. 2003
    ..Such data, coupled with an appropriate questionnaire to estimate antioxidant intake, will allow the investigation of the relation between dietary antioxidants and oxidative stress-induced diseases...
  3. ncbi request reprint Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays
    Nicoletta Pellegrini
    Antioxidant Research Laboratory at the Unit of Human Nutrition, National Institute for Food and Nutrition Research, Rome, Italy
    Mol Nutr Food Res 50:1030-8. 2006
    ..The complete TAC database could be utilized to properly investigate the role of dietary antioxidants in disease prevention...
  4. doi request reprint Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables
    Nicoletta Pellegrini
    Department of Public Health, University of Parma, Parma, Italy
    J Agric Food Chem 58:4310-21. 2010
    ..The overall results of this study demonstrate that fresh Brassica vegetables retain phytochemicals and TAC better than frozen samples...
  5. doi request reprint Effect of domestic cooking methods on the total antioxidant capacity of vegetables
    Nicoletta Pellegrini
    Department of Public Health, University of Parma, Italy
    Int J Food Sci Nutr 60:12-22. 2009
    ..The present study clearly indicates that cooking is not always a detrimental process when the TAC is used as an index to evaluate the nutritional characteristics of vegetables...
  6. ncbi request reprint Food selection based on total antioxidant capacity can modify antioxidant intake, systemic inflammation, and liver function without altering markers of oxidative stress
    Silvia Valtuena
    Department of Internal Medicine and Biomedical Sciences, University of Parma, Parma, Italy
    Am J Clin Nutr 87:1290-7. 2008
    ..It is unknown whether diets with a high dietary total antioxidant capacity (TAC) can modify oxidative stress, low-grade inflammation, or liver dysfunction, all of which are risk factors for type 2 diabetes and cardiovascular disease...
  7. doi request reprint Nutritional quality of sous vide cooked carrots and brussels sprouts
    Emma Chiavaro
    Department of Industrial Engineering, University of Parma, Parco Area delle Scienze 181 A, 43124 Parma, Italy
    J Agric Food Chem 60:6019-25. 2012
    ....
  8. ncbi request reprint Dietary glycemic index and liver steatosis
    Silvia Valtuena
    Internal Medicine and Biomedical Sciences, University of Parma, Parma, Italy
    Am J Clin Nutr 84:136-42; quiz 268-9. 2006
    ..Insulin resistance (IR) and liver steatosis (LS) are interlinked metabolic derangements whose prevalence is rapidly increasing, but the effect of dietary carbohydrate quality on LS is unknown...
  9. doi request reprint Anti-proliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae
    Lisa Ferrarini
    Department of Genetics, Biology of Microorganisms, Anthropology, Evolution, University of Parma, Parco Area delle Scienze 11 A, Parma 43100, Italy
    Br J Nutr 107:1324-32. 2012
    ....
  10. ncbi request reprint Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables
    Cristiana Miglio
    Department of Public Health, University of Parma, Via Volturno 39, 43100, Parma, Italy
    J Agric Food Chem 56:139-47. 2008
    ..Our findings defy the notion that processed vegetables offer lower nutritional quality and also suggest that for each vegetable a cooking method would be preferred to preserve the nutritional and physicochemical qualities...
  11. doi request reprint Ability of a high-total antioxidant capacity diet to increase stool weight and bowel antioxidant status in human subjects
    Marta A Bianchi
    Department of Public Health, University of Parma, Via Volturno 39, 43100 Parma, Italy
    Br J Nutr 104:1500-7. 2010
    ..No significant variation in the other measured parameters was observed between the diets. In conclusion, a diet selected to raise the intake of dietary antioxidants is able to increase stool bulk and antioxidant content of faeces...
  12. doi request reprint Effects of different maturity stages on antioxidant content of Ivorian Gnagnan (Solanum indicum L.) berries
    Denis N'dri
    Department of Public Health, University of Parma, Via Volturno 39, 43125 Parma, Italy
    Molecules 15:7125-38. 2010
    ..Significant differences were found for the colorimetric indexes among products of different degrees of ripening. The present results show the important role of the ripening stage in increasing the antioxidant content of Gnagnan berries...
  13. doi request reprint In vitro bioaccessibility of phenolics and vitamins from durum wheat aleurone fractions
    Maria Zaupa
    Department of Food Science, Human Nutrition Unit, University of Parma, Parco Area delle Scienze 59 A, IT 43124 Parma, Italy
    J Agric Food Chem 62:1543-9. 2014
    ....
  14. ncbi request reprint Development and validation of a food frequency questionnaire for the assessment of dietary total antioxidant capacity
    Nicoletta Pellegrini
    Department of Public Health, University of Parma, Parma, Italy
    J Nutr 137:93-8. 2007
    ..The FFQ should be validated in external populations before being used for research purposes...
  15. ncbi request reprint Total antioxidant capacity of the diet is inversely and independently related to plasma concentration of high-sensitivity C-reactive protein in adult Italian subjects
    Furio Brighenti
    Department of Public Health, University of Parma, Parma, Italy
    Br J Nutr 93:619-25. 2005
    ..This could be of particular significance for subjects with high blood pressure...
  16. doi request reprint Total antioxidant capacity of the diet is associated with lower risk of ischemic stroke in a large Italian cohort
    Daniele Del Rio
    Department of Public Health, University of Parma, Parma 43125, Italy
    J Nutr 141:118-23. 2011
    ..However, a high intake of vitamin E could be positively associated to the risk of brain hemorrhagic events; therefore, more focused investigations about this observation are needed...
  17. ncbi request reprint Redox molecules and cancer prevention: the importance of understanding the role of the antioxidant network
    Mauro Serafini
    Antioxidant Research Laboratory at the Unit of Human Nutritional, National Institute for Food and Nutrition Research, Rome, Italy
    Nutr Cancer 56:232-40. 2006
    ..The feasibility of TAC assessment as an innovative tool for investigating the association between dietary antioxidants, oxidative stress, and cancer will be also discussed...
  18. ncbi request reprint Rapid fluorimetric method to detect total plasma malondialdehyde with mild derivatization conditions
    Daniele Del Rio
    Human Nutrition Unit, Department of Public Health, University of Parma, Via Volturno 39, Italy
    Clin Chem 49:690-2. 2003
  19. doi request reprint Bioavailability and catabolism of green tea flavan-3-ols in humans
    Daniele Del Rio
    Department of Public Health, University of Parma, Parma, Italy
    Nutrition 26:1110-6. 2010
    ....
  20. ncbi request reprint Antioxidant characterization of some Sicilian edible wild greens
    Sara Salvatore
    Department of Public Health, University of Parma, 39 Via Volturno, 43100 Parma, Italy
    J Agric Food Chem 53:9465-71. 2005
    ....
  21. doi request reprint The effect of dietary fibre on reducing the glycaemic index of bread
    Francesca Scazzina
    Department of Food Science, University of Parma, Via Volturno 39, 43125 Parma, Italy
    Br J Nutr 109:1163-74. 2013
    ....
  22. doi request reprint Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids
    Paolo Camorani
    Department of Physics and Earth Sciences, University of Parma, I 43124, Parma, Italy
    J Sci Food Agric 95:2185-91. 2015
    ....
  23. doi request reprint Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking
    Maria Zaupa
    Department of Food Science, Human Nutrition Unit, University of Parma, Parco Area delle Scienze 47 A, 43124 Parma, Italy
    Food Chem 187:338-47. 2015
    ..As a consequence, the risotto cooking, which allows a complete absorption of water, would be a good cooking method to retain (poly)phenolic compounds and TAC in pigmented and non-pigmented whole-meal rice. ..
  24. doi request reprint Effect of cooking on the total antioxidant capacity and phenolic profile of some whole-meal African cereals
    Denis N'dri
    Department of Public Health, University of Parma, Via Volturno 39, I 43125 Parma, Italy
    J Sci Food Agric 93:29-36. 2013
    ..e. sorghum (Sorghum bicolor ssp. bicolor), fonio (Digitaria exilis) and pearl millet (Pennisetum glaucum L.), before and after a cooking procedure...
  25. doi request reprint Dietary exposure to fumonisins and evaluation of nutrient intake in a group of adult celiac patients on a gluten-free diet
    Chiara Dall'Asta
    Department of Organic and Industrial Chemistry, University of Parma, Parma, Italy
    Mol Nutr Food Res 56:632-40. 2012
    ..The main objectives of this study were to estimate dietary fumonisin exposure and nutrient intake in a group of patients diagnosed with celiac disease compared to non-celiac subjects...
  26. doi request reprint Glycaemic index of some commercial gluten-free foods
    Francesca Scazzina
    Human Nutrition Unit, Department of Food Science, University of Parma, Parco Area delle Scienze, 95 A, 43124, Parma, PR, Italy
    Eur J Nutr 54:1021-6. 2015
    ..We investigated the glycaemic index (GI) of 10 commercial foods aiming to update the GI values of the most common gluten-free products consumed in Italy...
  27. ncbi request reprint Colonic fermentation of indigestible carbohydrates contributes to the second-meal effect
    Furio Brighenti
    Human Nutrition Unit, Department of Public Health, University of Parma, Via Volturno 39, 43100 Parma, Italy
    Am J Clin Nutr 83:817-22. 2006
    ..However, LGI foods often increase colonic fermentation because of the presence of fiber and resistant starch...
  28. ncbi request reprint A review of recent studies on malondialdehyde as toxic molecule and biological marker of oxidative stress
    Daniele Del Rio
    Human Nutrition Unit, Department of Public Health, University of Parma, Via Volturno 39, 43100 Parma, Italy
    Nutr Metab Cardiovasc Dis 15:316-28. 2005
    ..This review is intended to briefly describe the physiological origin of MDA, to highlight its toxicity, describe and comment on the most recent methods of detection and discuss its occurrence and significance in pathology...
  29. doi request reprint Development of an in vitro digestive model for studying the peptide profile of breast milk
    Chiara Dall'Asta
    Department of Food Science, University of Parma, Italy
    Int J Food Sci Nutr 66:409-15. 2015
    ..These results would be useful as a starting point to investigate the physiological function of breast milk peptides. ..
  30. doi request reprint The development of a composition database of gluten-free products
    Teresa Mazzeo
    1SITEIA PARMA Interdepartmental Centre, University of Parma, Parma, Italy
    Public Health Nutr 18:1353-7. 2015
    ..To develop a composition database of a number of foods representative of different categories of gluten-free products in the Italian diet...
  31. doi request reprint Nutritional aspects of gluten-free products
    Nicoletta Pellegrini
    Department of Food Science, Human Nutrition Unit, University of Parma, Parma, Italy
    J Sci Food Agric 95:2380-5. 2015
    ..The improvement of the nutritional quality of GF products, and in turn that of the GF diet, should also be aimed at lowering the risk of later chronic degenerative disorders, especially for infants and young children...
  32. doi request reprint Evaluation of visual and taste preferences of some gluten-free commercial products in a group of celiac children
    Teresa Mazzeo
    SITEIA PARMA Interdepartmental Centre, University of Parma, Parma, Italy
    Int J Food Sci Nutr 65:112-6. 2014
    ..The present study provides the first and useful indications on the hedonic perceptions of celiac children about some commercial GF products...
  33. ncbi request reprint Dietary glycemic index, glycemic load, and the risk of breast cancer in an Italian prospective cohort study
    Sabina Sieri
    Nutritional Epidemiology Unit, National Cancer Institute, Milan, Italy
    Am J Clin Nutr 86:1160-6. 2007
    ..Interest in the roles of glycemic index (GI) and glycemic load (GL) in breast cancer etiology has been stimulated by indications that disease risk is linked to insulinemia, sex hormone bioavailability, and insulin-like growth factor 1...
  34. ncbi request reprint Plant genotype affects total antioxidant capacity and phenolic contents in fruit
    Jessica Scalzo
    Dipartimento di Scienze Ambientali e delle Produzioni Vegetali, Universita Politecnica delle Marche, Marche, Italy
    Nutrition 21:207-13. 2005
    ....
  35. ncbi request reprint Phytochemical profile of main antioxidants in different fractions of purple and blue wheat, and black barley
    Susanne Siebenhandl
    Department of Food Science and Technology, University of Natural Resources and Applied Life Sciences, Muthgasse 18, 1190 Vienna, Austria
    J Agric Food Chem 55:8541-7. 2007
    ..These data suggest the possibility to improve the antioxidant release from cereal-based food through selection of postharvest treatments...
  36. ncbi request reprint Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing
    Franca Finocchiaro
    C R A Experimental Institute for Cereal Research, Italy
    Mol Nutr Food Res 51:1006-19. 2007
    ..Thus, the consumption of whole or partially milled rice cooked as risotto would be preferred to preserve its nutritional properties...
  37. ncbi request reprint Antioxidant nutritional quality of tomato
    Luigi Frusciante
    Department of Soil, Plant and Environmental Sciences, University of Naples Federico II, Naples, Italy
    Mol Nutr Food Res 51:609-17. 2007
    ....
  38. ncbi request reprint Total antioxidant capacity of cerebrospinal fluid is decreased in patients with motor neuron disease
    Jessica Mandrioli
    Neurological Clinic, Department of Neuroscience, University of Modena and Reggio Emilia, Nuovo Ospedale Civile S Agostino Estense, Via Giardini 1355, 41100 Modena, Italy
    Neurosci Lett 401:203-8. 2006
    ....
  39. doi request reprint Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke
    Rosalia Ferracane
    Department of Food Science, University of Napoli Federico II, Parco Gussone, 80055 Portici, Napoli, Italy
    J Agric Food Chem 56:8601-8. 2008
    ..These results suggest that some common cooking treatments can be used to enhance the nutritional value of vegetables, increasing bioaccessibility of health-promoting constituents...