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Olive oil is the fat extracted from olives
Olive oil is the fat extracted from olives
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Intimal plus medial thickness of the arterial wall: a direct measurement with ultrasound imaging.
P Pignoli, E Tremoli, A Poli, P Oreste, R Paoletti
circulation 74 (6), 1399-1406, 1986
36921986
Incidence and predictors of early and late mortality after transcatheter aortic valve implantation in 663 patients with severe aortic stenosis
C Tamburino, D Capodanno, A Ramondo, AS Petronio, F Ettori, ...
Circulation 123 (3), 299-308, 2011
13472011
Antioxidant and other biological activities of phenols from olives and olive oil
F Visioli, A Poli, C Gall
Medicinal research reviews 22 (1), 65-75, 2002
10282002
Free radical-scavenging properties of olive oil polyphenols
F Visioli, G Bellomo, C Galli
Biochemical and biophysical research communications 247 (1), 60-64, 1998
9911998
Olive oil and red wine antioxidant polyphenols inhibit endothelial activation: antiatherogenic properties of Mediterranean diet phytochemicals
MA Carluccio, L Siculella, MA Ancora, M Massaro, E Scoditti, C Storelli, ...
Arteriosclerosis, thrombosis, and vascular biology 23 (4), 622-629, 2003
8792003
Glycemic index, glycemic load and glycemic response: an International Scientific Consensus Summit from the International Carbohydrate Quality Consortium (ICQC)
LSA Augustin, CWC Kendall, DJA Jenkins, WC Willett, A Astrup, ...
Nutrition, Metabolism and cardiovascular diseases 25 (9), 795-815, 2015
8012015
Olive oil and health: summary of the II international conference on olive oil and health consensus report, Jaén and Córdoba (Spain) 2008
J López-Miranda, F Pérez-Jiménez, E Ros, R De Caterina, L Badimón, ...
Nutrition, metabolism and cardiovascular diseases 20 (4), 284-294, 2010
7332010
Covid-19 and the subsequent lockdown modified dietary habits of almost half the population in an Italian sample
F Scarmozzino, F Visioli
Foods 9 (5), 675, 2020
6502020
Ultrasonographic measurement of the common carotid artery wall thickness in hypercholesterolemic patients A new model for the quantitation and follow-up of preclinical …
A Poli, E Tremoli, A Colombo, M Sirtori, P Pignoli, R Paoletti
Atherosclerosis 70 (3), 253-261, 1988
6321988
Covid-19 confinement and changes of adolescent’s dietary trends in Italy, Spain, Chile, Colombia and Brazil
MB Ruiz-Roso, P de Carvalho Padilha, DC Mantilla-Escalante, N Ulloa, ...
Nutrients 12 (6), 1807, 2020
5972020
Low density lipoprotein oxidation is inhibited in vitro by olive oil constituents
F Visioli, G Bellomo, GF Montedoro, C Galli
Atherosclerosis 117 (1), 25-32, 1995
5711995
Polyunsaturated fatty acids as antioxidants
D Richard, K Kefi, U Barbe, P Bausero, F Visioli
Pharmacological research 57 (6), 451-455, 2008
5592008
Animals lacking link protein have attenuated perineuronal nets and persistent plasticity
D Carulli, T Pizzorusso, JCF Kwok, E Putignano, A Poli, S Forostyak, ...
Brain 133 (8), 2331-2347, 2010
5582010
Olive oil phenols and their potential effects on human health
F Visioli, C Galli
Journal of Agricultural and Food Chemistry 46 (10), 4292-4296, 1998
5541998
Olive oil phenolics are dose‐dependently absorbed in humans
F Visioli, C Galli, F Bornet, A Mattei, R Patelli, G Galli, D Caruso
FEBS letters 468 (2-3), 159-160, 2000
4702000
Biological properties of olive oil phytochemicals
F Visioli, C Galli
Critical reviews in food science and nutrition 42 (3), 209-221, 2002
4532002
Oleuropein, the bitter principle of olives, enhances nitric oxide production by mouse macrophages
F Visioli, S Bellosta, C Galli
Life sciences 62 (6), 541-546, 1998
4531998
Health relevance of the modification of low grade inflammation in ageing (inflammageing) and the role of nutrition
PC Calder, N Bosco, R Bourdet-Sicard, L Capuron, N Delzenne, J Doré, ...
Ageing research reviews 40, 95-119, 2017
4412017
Polyphenols and human health: a prospectus
F Visioli, CADL Lastra, C Andres-Lacueva, M Aviram, C Calhau, ...
Critical reviews in food science and nutrition 51 (6), 524-546, 2011
4192011
Role of poultry meat in a balanced diet aimed at maintaining health and wellbeing: an Italian consensus document
F Marangoni, G Corsello, C Cricelli, N Ferrara, A Ghiselli, L Lucchin, ...
Food & nutrition research 59 (1), 27606, 2015
4022015
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