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Extra virgin olive oil (EVOO) represents one of the most important health-promoting foods whose antioxidant and anti-inflammatory activities are mainly associated to its polyphenols content. To date, studies exploring the effect of EVOO polyphenols on dendritic cells (DCs), acting as a crosstalk between the innate and the adaptive immune response, are scanty. Therefore, we studied the ability of three EVOO extracts (cv. Coratina, Cima di Mola/Coratina, and Casaliva), characterized by different polyphenols amount, to regulate DCs maturation in resting conditions or after an inflammatory stimulus. Cima di Mola/Coratina and Casaliva extracts were demonstrated to be the most effective in modulating DCs toward an anti-inflammatory profile by reduction of TNF and IL-6 secretion and CD86 expression, along with a down-modulation of Il-1β and iNOS expression. From factorial analysis results, 9 polyphenols were tentatively established to play a synergistic role in modulating DCs inflammatory ability, thus reducing the risk of chronic inflammation.
Stefania De Santis; Marina Liso; Giulio Verna; Francesca Curci; Gualtiero Milani; Maria Faienza; Carlo Franchini; Antonio Moschetta; Marcello Chieppa; Maria Clodoveo; Pasquale Crupi; Filomena Corbo. Extra Virgin Olive Oil Extracts Modulate the Inflammatory Ability of Murine Dendritic Cells Based on Their Polyphenols Pattern: Correlation between Chemical Composition and Biological Function. Antioxidants 2021, 10, 1016 .
AMA StyleStefania De Santis, Marina Liso, Giulio Verna, Francesca Curci, Gualtiero Milani, Maria Faienza, Carlo Franchini, Antonio Moschetta, Marcello Chieppa, Maria Clodoveo, Pasquale Crupi, Filomena Corbo. Extra Virgin Olive Oil Extracts Modulate the Inflammatory Ability of Murine Dendritic Cells Based on Their Polyphenols Pattern: Correlation between Chemical Composition and Biological Function. Antioxidants. 2021; 10 (7):1016.
Chicago/Turabian StyleStefania De Santis; Marina Liso; Giulio Verna; Francesca Curci; Gualtiero Milani; Maria Faienza; Carlo Franchini; Antonio Moschetta; Marcello Chieppa; Maria Clodoveo; Pasquale Crupi; Filomena Corbo. 2021. "Extra Virgin Olive Oil Extracts Modulate the Inflammatory Ability of Murine Dendritic Cells Based on Their Polyphenols Pattern: Correlation between Chemical Composition and Biological Function." Antioxidants 10, no. 7: 1016.
Background: The blood–brain barrier (BBB) bypass of dopamine (DA) is still a challenge for supplying it to the neurons of Substantia Nigra mainly affected by Parkinson disease. DA prodrugs have been studied to cross the BBB, overcoming the limitations of DA hydrophilicity. Therefore, the aim of this work is the synthesis and preliminary characterization of an oxidized alginate-dopamine (AlgOX-DA) conjugate conceived for DA nose-to-brain delivery. Methods: A Schiff base was designed to connect oxidized polymeric backbone to DA and both AlgOX and AlgOX-DA were characterized in terms of Raman, XPS, FT-IR, and 1H- NMR spectroscopies, as well as in vitro mucoadhesive and release tests. Results: Data demonstrated that AlgOX-DA was the most mucoadhesive material among the tested ones and it released the neurotransmitter in simulated nasal fluid and in low amounts in phosphate buffer saline. Results also demonstrated the capability of scanning near-field optical microscopy to study the structural and fluorescence properties of AlgOX, fluorescently labeled with fluorescein isothiocyanate microstructures. Interestingly, in SH-SY5Y neuroblastoma cell line up to 100 μg/mL, no toxic effect was derived from AlgOX and AlgOX-DA in 24 h. Conclusions: Overall, the in vitro performances of AlgOX and AlgOX-DA conjugates seem to encourage further ex vivo and in vivo studies in view of nose-to-brain administration.
Adriana Trapani; Filomena Corbo; Gennaro Agrimi; Nicoletta Ditaranto; Nicola Cioffi; Filippo Perna; Andrea Quivelli; Erika Stefàno; Paola Lunetti; Antonella Muscella; Santo Marsigliante; Antonio Cricenti; Marco Luce; Cristina Mormile; Antonino Cataldo; Stefano Bellucci. Oxidized Alginate Dopamine Conjugate: In Vitro Characterization for Nose-to-Brain Delivery Application. Materials 2021, 14, 3495 .
AMA StyleAdriana Trapani, Filomena Corbo, Gennaro Agrimi, Nicoletta Ditaranto, Nicola Cioffi, Filippo Perna, Andrea Quivelli, Erika Stefàno, Paola Lunetti, Antonella Muscella, Santo Marsigliante, Antonio Cricenti, Marco Luce, Cristina Mormile, Antonino Cataldo, Stefano Bellucci. Oxidized Alginate Dopamine Conjugate: In Vitro Characterization for Nose-to-Brain Delivery Application. Materials. 2021; 14 (13):3495.
Chicago/Turabian StyleAdriana Trapani; Filomena Corbo; Gennaro Agrimi; Nicoletta Ditaranto; Nicola Cioffi; Filippo Perna; Andrea Quivelli; Erika Stefàno; Paola Lunetti; Antonella Muscella; Santo Marsigliante; Antonio Cricenti; Marco Luce; Cristina Mormile; Antonino Cataldo; Stefano Bellucci. 2021. "Oxidized Alginate Dopamine Conjugate: In Vitro Characterization for Nose-to-Brain Delivery Application." Materials 14, no. 13: 3495.
Bamboo shoot (Phyllostachys pubescens) is mainly cultivated in China and Japan. It represents a reservoir of micro and macronutrients and contains a high amount of proteins, essential amino acids, phenolic acids, sterols, and fibers. Thank to these compounds, several beneficial health effects have been attributed to the bamboo shoot. This review is aimed at discussing a collection of research papers on Bamboo shoot in pharmaceutical and food fields. A particular focus is addressed to the chemical profile, the different biological activities, the different uses, the traditional recipes, the methods of conservation and the treatments of the shoot. To the best of our knowledge, this is the first example of a comprehensive review that is focused exclusively on the applications of the shoot of bamboo Phyllostachys pubescens in different fields.
Francesca Curci; M. M. Cavalluzzi; G. Milani; M. L. Clodoveo; I. Radojčić Redovniković; S. Cellamare; C. Franchini; D. Mandracchia; F. Corbo. Phyllostachys Pubescens: From Traditional to Functional Food. Food Reviews International 2021, 1 -25.
AMA StyleFrancesca Curci, M. M. Cavalluzzi, G. Milani, M. L. Clodoveo, I. Radojčić Redovniković, S. Cellamare, C. Franchini, D. Mandracchia, F. Corbo. Phyllostachys Pubescens: From Traditional to Functional Food. Food Reviews International. 2021; ():1-25.
Chicago/Turabian StyleFrancesca Curci; M. M. Cavalluzzi; G. Milani; M. L. Clodoveo; I. Radojčić Redovniković; S. Cellamare; C. Franchini; D. Mandracchia; F. Corbo. 2021. "Phyllostachys Pubescens: From Traditional to Functional Food." Food Reviews International , no. : 1-25.
According to recent studies, Non-Steroidal Anti-Inflammatory Drugs (NSAIDs) have shown a good antimicrobial and antifungal activity. Their association with essential oils (EOs) could be useful for the treatment of infections caused by Candida spp. The aim of this studyis to evaluate the synergistic antifungal activity of new combinations between Diclofenac Sodium Salt (DSS), a widely used NSAID, with EOs of Mentha × piperita, Pelargonium graveolens and Melaleuca alternifolia. The in-vitro antifungal activity was determined on different Candida strains. The determination of the chemical composition of EOs was carried out by gaschromatography-massspectrometry (GC-MS). Susceptibility testing of planktonic cells was performed by using the broth microdilution assay and checkerboard methods. Minimum Inhibitory Concentrations (MIC) of DSS was in a range from 1.02 to 2.05 μg/mL reaching a MIC value of 0.05 μg/mL when combined with Pelargonium graveolens (FICI = 0.23–0.35) or Menthapiperita (FICI = 0.22–0.30) EOs. These preliminary results show thatthe combination of the EOs with DSS improves the antifungal activity on all the tested Candida strains.
Antonio Rosato; Elisabetta Altini; Sabina Sblano; Lara Salvagno; Filippo Maggi; Giuliana de Michele; Alessia Carocci; Maria Clodoveo; Filomena Corbo; Giuseppe Fracchiolla. Synergistic Activity of New Diclofenac and Essential Oils Combinations against Different Candida spp. Antibiotics 2021, 10, 688 .
AMA StyleAntonio Rosato, Elisabetta Altini, Sabina Sblano, Lara Salvagno, Filippo Maggi, Giuliana de Michele, Alessia Carocci, Maria Clodoveo, Filomena Corbo, Giuseppe Fracchiolla. Synergistic Activity of New Diclofenac and Essential Oils Combinations against Different Candida spp. Antibiotics. 2021; 10 (6):688.
Chicago/Turabian StyleAntonio Rosato; Elisabetta Altini; Sabina Sblano; Lara Salvagno; Filippo Maggi; Giuliana de Michele; Alessia Carocci; Maria Clodoveo; Filomena Corbo; Giuseppe Fracchiolla. 2021. "Synergistic Activity of New Diclofenac and Essential Oils Combinations against Different Candida spp." Antibiotics 10, no. 6: 688.
Berberine, the main bioactive component of many medicinal plants belonging to various genera such as Berberis, Coptis, and Hydrastis is a multifunctional compound. Among the numerous interesting biological properties of berberine is broad antimicrobial activity including a range of Gram-positive and Gram-negative bacteria. With the aim of identifying berberine analogues possibly endowed with higher lead-likeness and easier synthetic access, the molecular simplification approach was applied to the secondary metabolite and a series of analogues were prepared and screened for their antimicrobial activity against Gram-positive and Gram-negative bacterial test species. Rewardingly, the berberine simplified analogues displayed 2–20-fold higher potency with respect to berberine. Since our berberine simplified analogues may be easily synthesized and are characterized by lower molecular weight than the parent compound, they are further functionalizable and should be more suitable for oral administration. Molecular docking simulations suggested FtsZ, a well-known protein involved in bacterial cell division, as a possible target.
Gualtiero Milani; Maria Cavalluzzi; Roberta Solidoro; Lara Salvagno; Laura Quintieri; Angela Di Somma; Antonio Rosato; Filomena Corbo; Carlo Franchini; Angela Duilio; Leonardo Caputo; Solomon Habtemariam; Giovanni Lentini. Molecular Simplification of Natural Products: Synthesis, Antibacterial Activity, and Molecular Docking Studies of Berberine Open Models. Biomedicines 2021, 9, 452 .
AMA StyleGualtiero Milani, Maria Cavalluzzi, Roberta Solidoro, Lara Salvagno, Laura Quintieri, Angela Di Somma, Antonio Rosato, Filomena Corbo, Carlo Franchini, Angela Duilio, Leonardo Caputo, Solomon Habtemariam, Giovanni Lentini. Molecular Simplification of Natural Products: Synthesis, Antibacterial Activity, and Molecular Docking Studies of Berberine Open Models. Biomedicines. 2021; 9 (5):452.
Chicago/Turabian StyleGualtiero Milani; Maria Cavalluzzi; Roberta Solidoro; Lara Salvagno; Laura Quintieri; Angela Di Somma; Antonio Rosato; Filomena Corbo; Carlo Franchini; Angela Duilio; Leonardo Caputo; Solomon Habtemariam; Giovanni Lentini. 2021. "Molecular Simplification of Natural Products: Synthesis, Antibacterial Activity, and Molecular Docking Studies of Berberine Open Models." Biomedicines 9, no. 5: 452.
The “Capocollo di Martina Franca” is a traditional dry-cured pig meat product made in Apulia. The dietary fat source is able to influence the lipid profile of muscle and subcutaneous fat in pork, thus affecting its nutritional and sensorial quality as well as its suitability for technological processing. The aim of the study was to evaluate the effect of a diet containing extra virgin olive oil (EVOO, 3%, as-fed basis) extracted by ultrasound technology in comparison to refined olive oil (ROO, 3%, as-fed basis) on the quality of pig meat (longissimus lumborum muscle) and capocollo in relation to its storage time after seasoning (t1 = 0 vs. t2 = +6 months). The EVOO diet lowered the concentration of myristic, palmitic, stearic and total saturated fatty acids (SFA) and increased oleic, linoleic, total monounsaturated (MUFAs), polyunsaturated (PUFAs) and n-3 and n-6 fatty acids in pig meat; moreover, the atherogenicity and thrombogenicity indices were lowered, with potential benefits for human health. The overall quality of capocollo was positively affected by the EVOO diet, although storage for 6 months after ripening levelled the protective effects of extra virgin olive oil in comparison with refined olive oil.
Maria Colonna; Simona Tarricone; Francesco Giannico; Maria Selvaggi; Francesco Carriero; Pasquale Crupi; Filomena Corbo; Maria Clodoveo. Dietary Effects of Extra Virgin Olive Oil Extracted by Ultrasound Technology or Refined Olive Oil on the Quality Traits of Pork and “Capocollo di Martina Franca” Dry-Cured Meat. Animals 2021, 11, 954 .
AMA StyleMaria Colonna, Simona Tarricone, Francesco Giannico, Maria Selvaggi, Francesco Carriero, Pasquale Crupi, Filomena Corbo, Maria Clodoveo. Dietary Effects of Extra Virgin Olive Oil Extracted by Ultrasound Technology or Refined Olive Oil on the Quality Traits of Pork and “Capocollo di Martina Franca” Dry-Cured Meat. Animals. 2021; 11 (4):954.
Chicago/Turabian StyleMaria Colonna; Simona Tarricone; Francesco Giannico; Maria Selvaggi; Francesco Carriero; Pasquale Crupi; Filomena Corbo; Maria Clodoveo. 2021. "Dietary Effects of Extra Virgin Olive Oil Extracted by Ultrasound Technology or Refined Olive Oil on the Quality Traits of Pork and “Capocollo di Martina Franca” Dry-Cured Meat." Animals 11, no. 4: 954.
Extra-virgin olive oil (EVOO) contains many bioactive compounds with multiple biological activities that make it one of the most important functional foods. Both the constituents of the lipid fraction and that of the unsaponifiable fraction show a clear action in reducing oxidative stress by acting on various body components, at concentrations established by the European Food Safety Authority’s claims. In addition to the main product obtained by the mechanical pressing of the fruit, i.e., the EVOO, the residual by-products of the process also contain significant amounts of antioxidant molecules, thus potentially making the Olea europea L. an excellent example of the circular economy. In fact, the olive mill wastewaters, the leaves, the pomace, and the pits discharged from the EVOO production process are partially recycled in the nutraceutical and cosmeceutical fields also because of their antioxidant effect. This work presents an overview of the biological activities of these by-products, as shown by in vitro and in vivo assays, and also from clinical trials, as well as their main formulations currently available on the market.
Rosanna Mallamaci; Roberta Budriesi; Maria Lisa Clodoveo; Giulia Biotti; Matteo Micucci; Andrea Ragusa; Francesca Curci; Marilena Muraglia; Filomena Corbo; Carlo Franchini. Olive Tree in Circular Economy as a Source of Secondary Metabolites Active for Human and Animal Health Beyond Oxidative Stress and Inflammation. Molecules 2021, 26, 1072 .
AMA StyleRosanna Mallamaci, Roberta Budriesi, Maria Lisa Clodoveo, Giulia Biotti, Matteo Micucci, Andrea Ragusa, Francesca Curci, Marilena Muraglia, Filomena Corbo, Carlo Franchini. Olive Tree in Circular Economy as a Source of Secondary Metabolites Active for Human and Animal Health Beyond Oxidative Stress and Inflammation. Molecules. 2021; 26 (4):1072.
Chicago/Turabian StyleRosanna Mallamaci; Roberta Budriesi; Maria Lisa Clodoveo; Giulia Biotti; Matteo Micucci; Andrea Ragusa; Francesca Curci; Marilena Muraglia; Filomena Corbo; Carlo Franchini. 2021. "Olive Tree in Circular Economy as a Source of Secondary Metabolites Active for Human and Animal Health Beyond Oxidative Stress and Inflammation." Molecules 26, no. 4: 1072.
Background: The loss of nigrostriatal neurons containing dopamine (DA) together with the “mitochondrial dysfunction” in midbrain represent the two main causes related to the symptoms of Parkinson’s disease (PD). Hence, the aim of this investigation is to co-administer the missing DA and the antioxidant grape seed-derived proanthocyanidins (grape seed extract, GSE) in order to increase the levels of the neurotransmitter (which is unable to cross the Blood Brain Barrier) and reducing the oxidative stress (OS) related to PD, respectively. Methods: For this purpose, we chose Solid Lipid Nanoparticles (SLN), because they have been already proven to increase DA uptake in the brain. DA-SLN adsorbing GSE (GSE/DA-SLN) were formulated and subjected to physico-chemical characterization, and their cytocompatibility and protection against OS were examined. Results: GSE was found on SLN surface and release studies evidenced the efficiency of GSE in preventing DA autoxidation. Furthermore, SLN showed high mucoadhesive strength and were found not cytotoxic to both primary Olfactory Ensheathing and neuroblastoma SH-SY5Y cells by MTT test. Co-administration of GSE/DA-SLN and the OS-inducing neurotoxin 6-hydroxydopamine (100 μM) resulted in an increase of SH-SY5Y cell viability. Conclusions: Hence, SLN formulations containing DA and GSE may constitute interesting candidates for non-invasive nose-to-brain delivery.
Adriana Trapani; Lorenzo Guerra; Filomena Corbo; Stefano Castellani; Enrico Sanna; Loredana Capobianco; Anna Monteduro; Daniela Manno; Delia Mandracchia; Sante Di Gioia; Massimo Conese. Cyto/Biocompatibility of Dopamine Combined with the Antioxidant Grape Seed-Derived Polyphenol Compounds in Solid Lipid Nanoparticles. Molecules 2021, 26, 916 .
AMA StyleAdriana Trapani, Lorenzo Guerra, Filomena Corbo, Stefano Castellani, Enrico Sanna, Loredana Capobianco, Anna Monteduro, Daniela Manno, Delia Mandracchia, Sante Di Gioia, Massimo Conese. Cyto/Biocompatibility of Dopamine Combined with the Antioxidant Grape Seed-Derived Polyphenol Compounds in Solid Lipid Nanoparticles. Molecules. 2021; 26 (4):916.
Chicago/Turabian StyleAdriana Trapani; Lorenzo Guerra; Filomena Corbo; Stefano Castellani; Enrico Sanna; Loredana Capobianco; Anna Monteduro; Daniela Manno; Delia Mandracchia; Sante Di Gioia; Massimo Conese. 2021. "Cyto/Biocompatibility of Dopamine Combined with the Antioxidant Grape Seed-Derived Polyphenol Compounds in Solid Lipid Nanoparticles." Molecules 26, no. 4: 916.
The Mediterranean diet is now well known worldwide and recognized as a nutrition reference model by the World Health Organization. Virgin olive oil, prepared from healthy and intact fruits of the olive tree only by mechanical means, is a basic ingredient, a real pillar of this diet. Its positive role in health has now been a topic of universal concern. The virtues of natural olive oil, and especially of extra virgin olive oil, are related to the quality of the fruits, the employment of advanced technologies, and the availability of sophisticated analytical techniques that are used to control the origin of the fruits and guarantee the grade of the final product. With the aim of enriching the recent multidisciplinary scientific information that orbits around this healthy lipid source, a new special issue of Foods journal has been published.
Dimitrios Boskou; Maria Lisa Clodoveo. Olive Oil: Processing Characterization, and Health Benefits. Foods 2020, 9, 1612 .
AMA StyleDimitrios Boskou, Maria Lisa Clodoveo. Olive Oil: Processing Characterization, and Health Benefits. Foods. 2020; 9 (11):1612.
Chicago/Turabian StyleDimitrios Boskou; Maria Lisa Clodoveo. 2020. "Olive Oil: Processing Characterization, and Health Benefits." Foods 9, no. 11: 1612.
In recent years, the increase of bacteria antibiotic- resistance has been a severe problem for public health. A useful solution could be to join some phytochemicals naturally present in essential oils (EOs) to the existing antibiotics, with the aim to increase their efficacy in therapies. According to in vitro studies, EOs and their components could show such effects. Among them, we studied the activity of Cinnammonum zeylanicum, Mentha piperita, Origanum vulgare, and Thymus vulgaris EOs on bacterial biofilm and their synergism when used in association with some common antibiotics such as norfloxacin, oxacillin, and gentamicin. The chemical composition of EOs was determined using gas chromatography (GC) coupled with mass spectrometry (MS) techniques. The EOs drug efficacy was evaluated on four different strains of Gram-positive bacteria forming biofilms. The synergistic effects were tested through the chequerboard microdilution method. The association EOs-antibiotics showed a strong destruction of the biofilm growth of the four bacterial species considered. The interaction of norfloxacin with EOs was the most effective in all the tested combinations against the strains object of this study. These preliminary results suggest the formulation of a new generation of antimicrobial agents based on a combination of antimicrobial compounds with different origin.
Antonio Rosato; Sabina Sblano; Lara Salvagno; Alessia Carocci; Maria Lisa Clodoveo; Filomena Corbo; Giuseppe Fracchiolla. Anti-Biofilm Inhibitory Synergistic Effects of Combinations of Essential Oils and Antibiotics. Antibiotics 2020, 9, 637 .
AMA StyleAntonio Rosato, Sabina Sblano, Lara Salvagno, Alessia Carocci, Maria Lisa Clodoveo, Filomena Corbo, Giuseppe Fracchiolla. Anti-Biofilm Inhibitory Synergistic Effects of Combinations of Essential Oils and Antibiotics. Antibiotics. 2020; 9 (10):637.
Chicago/Turabian StyleAntonio Rosato; Sabina Sblano; Lara Salvagno; Alessia Carocci; Maria Lisa Clodoveo; Filomena Corbo; Giuseppe Fracchiolla. 2020. "Anti-Biofilm Inhibitory Synergistic Effects of Combinations of Essential Oils and Antibiotics." Antibiotics 9, no. 10: 637.
Due to the global warming, more and more often the red-pink grape varieties grown in the Mediterranean basin reveal an insufficient accumulation of anthocyanins and thus a scarce coloration. Nowadays, this is becoming an important technological issue, which may result in the reduction of the fresh market value of table grape. This study aimed at assessing the effect of the pre-harvest treatment by specific inactivated yeasts (YE) on the qualitative parameters and anthocyanin pattern of three red table grape varieties, which typically present poor and/or incomplete coloration during warm years. An increment of anthocyanins level up to almost seven folds corresponding to an improvement of red skin appearance was observed in all the treated table grapes, which was preserved after cold storage, too. While, no significant influence on chemical composition and berry texture and dimensions was found, meaning that YE did not cause appreciable taste changes in grapes.
Pasquale Crupi; Daniela Palattella; Filomena Corbo; Maria Lisa Clodoveo; Gianvito Masi; Angelo Raffaele Caputo; Fabrizio Battista; Luigi Tarricone. Effect of pre-harvest inactivated yeast treatment on the anthocyanin content and quality of table grapes. Food Chemistry 2020, 337, 128006 .
AMA StylePasquale Crupi, Daniela Palattella, Filomena Corbo, Maria Lisa Clodoveo, Gianvito Masi, Angelo Raffaele Caputo, Fabrizio Battista, Luigi Tarricone. Effect of pre-harvest inactivated yeast treatment on the anthocyanin content and quality of table grapes. Food Chemistry. 2020; 337 ():128006.
Chicago/Turabian StylePasquale Crupi; Daniela Palattella; Filomena Corbo; Maria Lisa Clodoveo; Gianvito Masi; Angelo Raffaele Caputo; Fabrizio Battista; Luigi Tarricone. 2020. "Effect of pre-harvest inactivated yeast treatment on the anthocyanin content and quality of table grapes." Food Chemistry 337, no. : 128006.
Microgreens have immense potential for improving dietary patterns, but little information is available regarding their overall nutritional value. We evaluated the nutritional traits of three hydroponically grown Brassica microgreens by using a Nutrient Quality Score. Micro cauliflower, micro broccoli and micro broccoli raab were grown using nutrient solutions with three different NH4:NO3 molar ratios (5:95, 15:85, and 25:75). Protein, dietary fiber, β-carotene, α-tocopherol and mineral elements (Ca, K, Mg, Fe, Zn, Cu, Mn, and Na) were analyzed. We developed the Nutrient Quality Score (NQS 11.1) on the basis of 11 desirable nutrients and 1 nutrient (sodium) to be limited. All Brassica microgreens are an excellent source of Vitamins A and E (more than 20% of the daily reference value—DRV), as well as a good source of calcium and manganese (10–19% of the DRV). Micro cauliflower showed a NQS 11.1 at 47% higher than micro broccoli raab and micro broccoli. Using NH4:NO3 25:75 molar ratio, the average score was 27% higher than other molar ratios. In all cases, the microgreens in the present study showed a higher NQS 11.1 than their mature counterpart (on the basis of data from the United States Department of Agriculture), highlighting that the score of micro cauliflower was about six-fold higher than mature cauliflower. In conclusion, the NQS 11.1 was useful for assessing the overall nutritional quality of the three Brassica microgreens, instead of simply quantifying nutrient content, in order to compare a single nutrient among different genotypes. Furthermore, the results highlight that the micro broccoli raab, micro broccoli and micro cauliflower in this study can be considered nutrient-rich vegetables that are able to improve dietary patterns more effectively than their mature counterparts.
Massimiliano Renna; Anna Maria Stellacci; Filomena Corbo; Pietro Santamaria. The Use of a Nutrient Quality Score is Effective to Assess the Overall Nutritional Value of Three Brassica Microgreens. Foods 2020, 9, 1226 .
AMA StyleMassimiliano Renna, Anna Maria Stellacci, Filomena Corbo, Pietro Santamaria. The Use of a Nutrient Quality Score is Effective to Assess the Overall Nutritional Value of Three Brassica Microgreens. Foods. 2020; 9 (9):1226.
Chicago/Turabian StyleMassimiliano Renna; Anna Maria Stellacci; Filomena Corbo; Pietro Santamaria. 2020. "The Use of a Nutrient Quality Score is Effective to Assess the Overall Nutritional Value of Three Brassica Microgreens." Foods 9, no. 9: 1226.
This study was aimed at demonstrating the substantial equivalence of two extra virgin olive oil samples extracted from the same batch of Coratina olives with (OMU) or without (OMN) using ultrasound technology, by performing chemical, biochemical, and cellular investigations. The volatile organic compounds compositions and phenolic profiles were very similar, showing that, while increasing the extraction yields, the innovative process does not change these features. The antioxidant and hypocholesterolemic activities of the extra virgin olive oil (EVOO) phenol extracts were also preserved, since OMU and OMN had equivalent abilities to scavenge the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radicals in vitro and to protect HepG2 cells from oxidative stress induced by H2O2, reducing intracellular reactive oxygen species (ROS) and lipid peroxidation levels. In addition, by inhibiting 3-hydroxy-3-methylglutarylcoenzyme a reductase, both samples modulated the low-density lipoprotein receptor (LDLR) pathway leading to increased LDLR protein levels and activity.
Carmen Lammi; Nadia Mulinacci; Lorenzo Cecchi; Maria Bellumori; Carlotta Bollati; Martina Bartolomei; Carlo Franchini; Maria Clodoveo; Filomena Corbo; Anna Arnoldi. Virgin Olive Oil Extracts Reduce Oxidative Stress and Modulate Cholesterol Metabolism: Comparison between Oils Obtained with Traditional and Innovative Processes. Antioxidants 2020, 9, 798 .
AMA StyleCarmen Lammi, Nadia Mulinacci, Lorenzo Cecchi, Maria Bellumori, Carlotta Bollati, Martina Bartolomei, Carlo Franchini, Maria Clodoveo, Filomena Corbo, Anna Arnoldi. Virgin Olive Oil Extracts Reduce Oxidative Stress and Modulate Cholesterol Metabolism: Comparison between Oils Obtained with Traditional and Innovative Processes. Antioxidants. 2020; 9 (9):798.
Chicago/Turabian StyleCarmen Lammi; Nadia Mulinacci; Lorenzo Cecchi; Maria Bellumori; Carlotta Bollati; Martina Bartolomei; Carlo Franchini; Maria Clodoveo; Filomena Corbo; Anna Arnoldi. 2020. "Virgin Olive Oil Extracts Reduce Oxidative Stress and Modulate Cholesterol Metabolism: Comparison between Oils Obtained with Traditional and Innovative Processes." Antioxidants 9, no. 9: 798.
Gastronomic experience can be a factor of motivation to improve the quality of extra virgin olive oil served at the restaurant. The "new" consumer is a very complex and demanding figure, who seeks in the consumption of food products not only a means to satisfy food needs, but experiences, emotions, feelings, service, nature, culture, etc. The quality requirements do not only concern the chemical-physical and organoleptic components of the product, but also the hedonostic ones, ie those related to the health aspects, the quality of the territory of origin, the typicality, the respect of the environment by the production processes used, respect for animal welfare, the ethical content of the product, etc. He is demanding in terms of information on the features of the product and requires greater guarantees on its characteristics and/or on the production processes used. All this seems to highlight the presence of potential unsatisfied needs around which it is possible to build paths of development of the offer able to satisfy them, especially at the restaurant, where cultural, emotional and multi-sensory satisfaction of food can be easily “discovered”. This is the right time to change the marketing of extra virgin olive oil at the restaurant, because extra virgin olive oil is an element that embodies the different aspects of the expected and perceptible quality of a food: taste, sensory, knowledge, sacredness, syncretism, health, history, naturalness and authenticity. Tasting a high quality oil, discovering the complexity of the aromas released by the contact with the warm dishes and the gustatory and kinesthetic perceptions that harmoniously interact by balancing the sensory profile of the other ingredients, is comparable to the emotion of a blind man when recovers his sight. From that moment, as the blind man will not be able to tolerate returning to the oblivion of darkness, the guests that tasted a high quality extra virgin olive oil can not tolerate returning to the banality of a fat that anoints without seasoning.
Maria Lisa Clodoveo; Filomena Corbo; Amalia Tsiami. Gastronomic cultural EVOOlution of the virgin olive oil consumption model at the restaurant. International Journal of Gastronomy and Food Science 2020, 22, 100238 .
AMA StyleMaria Lisa Clodoveo, Filomena Corbo, Amalia Tsiami. Gastronomic cultural EVOOlution of the virgin olive oil consumption model at the restaurant. International Journal of Gastronomy and Food Science. 2020; 22 ():100238.
Chicago/Turabian StyleMaria Lisa Clodoveo; Filomena Corbo; Amalia Tsiami. 2020. "Gastronomic cultural EVOOlution of the virgin olive oil consumption model at the restaurant." International Journal of Gastronomy and Food Science 22, no. : 100238.
This study was aimed at investigating the hypocholesterolemic effects of extra virgin olive oil (EVOO) phenols and the mechanisms behind the effect. Two phenolic extracts were prepared from EVOO of different cultivars and analyzed using the International Olive Council (IOC) official method for total phenols, a recently validated hydrolytic procedure for total hydroxytyrosol and tyrosol, and 1H-NMR analysis in order to assess their secoiridoid profiles. Both of the extracts inhibited in vitro the 3-hydroxy-3-methylglutaryl co-enzyme A reductase (HMGCoAR) activity in a dose-dependent manner. After the treatment of human hepatic HepG2 cells (25 µg/mL), they increased the low-density lipoprotein (LDL) receptor protein levels through the activation of the sterol regulatory element binding proteins (SREBP)-2 transcription factor, leading to a better ability of HepG2 cells to uptake extracellular LDL molecules with a final hypocholesterolemic effect. Moreover, both of the extracts regulated the intracellular HMGCoAR activity through the increase of its phosphorylation by the activation of AMP-activated protein kinase (AMPK)-pathways. Unlike pravastatin, they did not produce any unfavorable effect on proprotein convertase subtilisin/kexin 9 (PCSK9) protein level. Finally, the fact that extracts with different secoiridoid profiles induce practically the same biological effects suggests that the hydroxytyrosol and tyrosol derivatives may have similar roles in hypocholesterolemic activity.
Carmen Lammi; Maria Bellumori; Lorenzo Cecchi; Martina Bartolomei; Carlotta Bollati; Maria Lisa Clodoveo; Filomena Corbo; Anna Arnoldi; Nadia Mulinacci. Extra Virgin Olive Oil Phenol Extracts Exert Hypocholesterolemic Effects through the Modulation of the LDLR Pathway: In Vitro and Cellular Mechanism of Action Elucidation. Nutrients 2020, 12, 1723 .
AMA StyleCarmen Lammi, Maria Bellumori, Lorenzo Cecchi, Martina Bartolomei, Carlotta Bollati, Maria Lisa Clodoveo, Filomena Corbo, Anna Arnoldi, Nadia Mulinacci. Extra Virgin Olive Oil Phenol Extracts Exert Hypocholesterolemic Effects through the Modulation of the LDLR Pathway: In Vitro and Cellular Mechanism of Action Elucidation. Nutrients. 2020; 12 (6):1723.
Chicago/Turabian StyleCarmen Lammi; Maria Bellumori; Lorenzo Cecchi; Martina Bartolomei; Carlotta Bollati; Maria Lisa Clodoveo; Filomena Corbo; Anna Arnoldi; Nadia Mulinacci. 2020. "Extra Virgin Olive Oil Phenol Extracts Exert Hypocholesterolemic Effects through the Modulation of the LDLR Pathway: In Vitro and Cellular Mechanism of Action Elucidation." Nutrients 12, no. 6: 1723.
The absence of vitamin E from the diet can lead to cardiovascular disease, cancer, cataracts, and premature aging. Vitamin K deficiency can lead to bleeding disorders. These fat-soluble vitamins are important nutritional factors that can be determined in different methods in vegetables. In this work, the simultaneous determination of α-tocopherol, α-tocopheryl acetate, phylloquinone, and menaquinone-4 by gas chromatography–mass spectrometry (GC–MS) has been optimized using both direct injection and solid phase microextraction (SPME). Three different sample pre-treatment approaches based on: (A) solid–liquid–liquid–liquid extraction (SLE–LLE), (B) SLE, and (C) SPME were then applied to extract the target analytes from vegetables samples using menaquinone as internal standard. All the procedures allowed the determination of the target analytes in onion, carrot, celery, and curly kale samples. Similar results were obtained with the three different approaches, even if the one based on SPME offers the best performance, together with a reduced use of solvent, time consumption, and experimental complexity, which makes it the preferable option for industrial applications.
Antonella Aresta; Gualtiero Milani; Maria Lisa Clodoveo; Carlo Franchini; Pietro Cotugno; Ivana Radojcic Redovnikovic; Maurizio Quinto; Filomena Corbo; Carlo Zambonin. Development, Optimization, and Comparison of Different Sample Pre-Treatments for Simultaneous Determination of Vitamin E and Vitamin K in Vegetables. Molecules 2020, 25, 2509 .
AMA StyleAntonella Aresta, Gualtiero Milani, Maria Lisa Clodoveo, Carlo Franchini, Pietro Cotugno, Ivana Radojcic Redovnikovic, Maurizio Quinto, Filomena Corbo, Carlo Zambonin. Development, Optimization, and Comparison of Different Sample Pre-Treatments for Simultaneous Determination of Vitamin E and Vitamin K in Vegetables. Molecules. 2020; 25 (11):2509.
Chicago/Turabian StyleAntonella Aresta; Gualtiero Milani; Maria Lisa Clodoveo; Carlo Franchini; Pietro Cotugno; Ivana Radojcic Redovnikovic; Maurizio Quinto; Filomena Corbo; Carlo Zambonin. 2020. "Development, Optimization, and Comparison of Different Sample Pre-Treatments for Simultaneous Determination of Vitamin E and Vitamin K in Vegetables." Molecules 25, no. 11: 2509.
Microgreens are gaining more and more interest, but little information is available on the effects of the chemical composition of the nutrient solution on the microgreen yield. In this study, three Brassica genotypes (B. oleracea var. italica, B. oleracea var. botrytis, and Brassica rapa L. subsp. sylvestris L. Janch. var. esculenta Hort) were fertigated with three modified strength Hoagland nutrient solutions (1/2, 1/4, and 1/8 strength) or with three modified half-strength Hoagland nutrient solutions with three different NH4:NO3 molar ratios (5:95, 15:85, and 25:75). Microgreen yields and content of inorganic ions, dietary fiber, proteins, α-tocopherol, and β-carotene were evaluated. Micro cauliflower showed the highest yield, as well as a higher content of mineral elements and α-tocopherol (10.4 mg 100 g−1 fresh weight (FW)) than other genotypes. The use of nutrient solution at half strength gave both a high yield (0.23 g cm−2) and a desirable seedling height. By changing the NH4:NO3 molar ratio in the nutrient solution, no differences were found on yield and growing parameters, although the highest β-carotene content (6.3 mg 100 g−1 FW) was found by using a NH4:NO3 molar ratio of 25:75. The lowest nitrate content (on average 6.8 g 100 g−1 dry weight) was found in micro broccoli and micro broccoli raab by using a nutrient solution with NH4:NO3 molar ratios of 25:75 and 5:95, respectively. Micro cauliflower fertigated with a NH4:NO3 molar ratio of 25:75 showed the highest dry matter (9.8 g 100 g−1 FW) and protein content (4.2 g 100 g−1 FW).
Onofrio Davide Palmitessa; Massimiliano Renna; Pasquale Crupi; Angelo Lovece; Filomena Corbo; Pietro Santamaria. Yield and Quality Characteristics of Brassica Microgreens as Affected by the NH4:NO3 Molar Ratio and Strength of the Nutrient Solution. Foods 2020, 9, 677 .
AMA StyleOnofrio Davide Palmitessa, Massimiliano Renna, Pasquale Crupi, Angelo Lovece, Filomena Corbo, Pietro Santamaria. Yield and Quality Characteristics of Brassica Microgreens as Affected by the NH4:NO3 Molar Ratio and Strength of the Nutrient Solution. Foods. 2020; 9 (5):677.
Chicago/Turabian StyleOnofrio Davide Palmitessa; Massimiliano Renna; Pasquale Crupi; Angelo Lovece; Filomena Corbo; Pietro Santamaria. 2020. "Yield and Quality Characteristics of Brassica Microgreens as Affected by the NH4:NO3 Molar Ratio and Strength of the Nutrient Solution." Foods 9, no. 5: 677.
Obesity represents one of the most important public health challenges of the 21st century and is characterized by a multifactorial etiology in which environmental, behavioral, metabolic, and genetic factors work together. Despite the rapid increase in prevalence of obesity in the last decades, especially in children, it remains a preventable disease. To battle obesity a multisector approach promoting healthier lifestyle in terms of physical activity and nutrition is needed. Specifically, biologically active dietary compounds, as polyphenols, are able to modulate the expression of genes involved in the development and progression of obesity and its comorbidities as demonstrated by multiple studies using different obesity models. However, human studies focusing on the transcriptomic modulation by polyphenols in obese patients are still limited and do not often recapitulate the results obtained in preclinical setting likely due to the underestimation of some variables such as bioavailability, dose and form (native vs. metabolized) of polyphenols used. The aim of this review is to summarize the state-of-art of nutrigenomic in vitro, in vivo and ex vivo studies as well as clinical trials based on dietary polyphenols to fight obesity. We also critical discuss the variables to be considered to fill the gap between preclinical and clinical settings.
De Santis Stefania; M. L. Clodoveo; M. Cariello; G. D’Amato; C. Franchini; M. F. Faienza; F. Corbo. Polyphenols and obesity prevention: critical insights on molecular regulation, bioavailability and dose in preclinical and clinical settings. Critical Reviews in Food Science and Nutrition 2020, 61, 1804 -1826.
AMA StyleDe Santis Stefania, M. L. Clodoveo, M. Cariello, G. D’Amato, C. Franchini, M. F. Faienza, F. Corbo. Polyphenols and obesity prevention: critical insights on molecular regulation, bioavailability and dose in preclinical and clinical settings. Critical Reviews in Food Science and Nutrition. 2020; 61 (11):1804-1826.
Chicago/Turabian StyleDe Santis Stefania; M. L. Clodoveo; M. Cariello; G. D’Amato; C. Franchini; M. F. Faienza; F. Corbo. 2020. "Polyphenols and obesity prevention: critical insights on molecular regulation, bioavailability and dose in preclinical and clinical settings." Critical Reviews in Food Science and Nutrition 61, no. 11: 1804-1826.
Sweet cherry (Prunus avium L.) is one of the most popular and appreciated temperate fruit not only for its sensory and nutritional properties, but also for its content in bioactive compounds. Consumption of sweet cherries brings beneficial effects on to health, which include prevention and modulatory effects in several chronic diseases such as (diabetes mellitus, cancer, cardiovascular and other inflammatory diseases). The presence of natural polyphenolic compounds with high antioxidant potential might drive and partly explain such beneficial effects, but more translational and clinical studies should address this topic. Here, we review the health-promoting properties of cherries and their bioactive compounds against human diseases.
Maria Felicia Faienza; Filomena Corbo; Alessia Carocci; Alessia Catalano; Maria Lisa Clodoveo; Maria Grano; David Q.-H. Wang; Gabriele D'Amato; Marilena Muraglia; Carlo Franchini; Giacomina Brunetti; Piero Portincasa. Novel insights in health-promoting properties of sweet cherries. Journal of Functional Foods 2020, 69, 103945 .
AMA StyleMaria Felicia Faienza, Filomena Corbo, Alessia Carocci, Alessia Catalano, Maria Lisa Clodoveo, Maria Grano, David Q.-H. Wang, Gabriele D'Amato, Marilena Muraglia, Carlo Franchini, Giacomina Brunetti, Piero Portincasa. Novel insights in health-promoting properties of sweet cherries. Journal of Functional Foods. 2020; 69 ():103945.
Chicago/Turabian StyleMaria Felicia Faienza; Filomena Corbo; Alessia Carocci; Alessia Catalano; Maria Lisa Clodoveo; Maria Grano; David Q.-H. Wang; Gabriele D'Amato; Marilena Muraglia; Carlo Franchini; Giacomina Brunetti; Piero Portincasa. 2020. "Novel insights in health-promoting properties of sweet cherries." Journal of Functional Foods 69, no. : 103945.
Bamboo is a well-known medicinal plant in Southeast Asia that recently has attracted attention for its high polyphenol content and its medical and nutraceutical applications. In this work, polyphenols have been recovered for the first time by microwave-assisted extraction (MAE) from an unusual Italian cultivar of Phyllostachys pubescens bamboo shoots. The effects of three independent variables, such as extraction time, temperature, and solid/liquid ratio, on polyphenol recovery yield were investigated and successfully optimized through the response surface methodology. We demonstrated that MAE is an excellent polyphenols extraction technique from bamboo shoots because the total phenolic content obtained under microwave irradiation optimal conditions (4 min at 105 °C with 6.25 mg/mL ratio) was about eight-fold higher than that obtained with the conventional extraction method. Furthermore, higher total flavonoid content was also obtained under MAE. Consistent with these results, MAE enhanced the extract antioxidant properties with significant improved DPPH, ABTS, and FRAP scavenging ability. Therefore, this innovative extraction process enhances the recovery of biologically active compounds from Phyllostachys pubescens bamboo shoots with a dramatic reduction of time and energy consumption, which paves the way for its industrial application in functional food production.
Gualtiero Milani; Francesca Curci; Maria Maddalena Cavalluzzi; Pasquale Crupi; Isabella Pisano; Giovanni Lentini; Maria Lisa Clodoveo; Carlo Franchini; Filomena Corbo. Optimization of Microwave-Assisted Extraction of Antioxidants from Bamboo Shoots of Phyllostachys pubescens. Molecules 2020, 25, 215 .
AMA StyleGualtiero Milani, Francesca Curci, Maria Maddalena Cavalluzzi, Pasquale Crupi, Isabella Pisano, Giovanni Lentini, Maria Lisa Clodoveo, Carlo Franchini, Filomena Corbo. Optimization of Microwave-Assisted Extraction of Antioxidants from Bamboo Shoots of Phyllostachys pubescens. Molecules. 2020; 25 (1):215.
Chicago/Turabian StyleGualtiero Milani; Francesca Curci; Maria Maddalena Cavalluzzi; Pasquale Crupi; Isabella Pisano; Giovanni Lentini; Maria Lisa Clodoveo; Carlo Franchini; Filomena Corbo. 2020. "Optimization of Microwave-Assisted Extraction of Antioxidants from Bamboo Shoots of Phyllostachys pubescens." Molecules 25, no. 1: 215.