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The Journal of Nutritional Biochemistry|March 15, 2000
Beer increases plasma antioxidant capacity in humansA Ghiselli, F Natella, A Guidi, et al.Free Radical Biology & Medicine|April 24, 2001
Red wine mitigates the postprandial increase of LDL susceptibility to oxidationF Natella, A Ghiselli, A Guidi, et al.Free Radical Biology & Medicine|December 21, 2000
Total antioxidant capacity as a tool to assess redox status: critical view and experimental dataA Ghiselli, M Serafini, F Natella, et al.Digestive Diseases and Sciences|July 4, 1998
Beer affects oxidative stress due to ethanol in ratsA Gasbarrini, G Addolorato, M Simoncini, et al.The British Journal of Nutrition|April 29, 2008
Effect of coffee drinking on platelets: inhibition of aggregation and phenols incorporationF Natella, M Nardini, F Belelli, et al.Free Radical Research|January 30, 1999
Oxidative modification of human low-density lipoprotein by horseradish peroxidase in the absence of hydrogen peroxideF Natella, M Nardini, F Ursini, et al.Journal of Agricultural and Food Chemistry|September 19, 2002
Absorption of phenolic acids in humans after coffee consumptionM Nardini, E Cirillo, F Natella, et al.Journal of Agricultural and Food Chemistry|November 24, 1999
Benzoic and cinnamic acid derivatives as antioxidants: structure-activity relationF Natella, M Nardini, M Di Felice, et al.Archives of Biochemistry and Biophysics|June 1, 1997
Effect of caffeic acid dietary supplementation on the antioxidant defense system in rat: an in vivo studyM Nardini, F Natella, V Gentili, et al.The British Journal of Nutrition|February 8, 2011
Red wine prevents the postprandial increase in plasma cholesterol oxidation products: a pilot studyF Natella, A Macone, A Ramberti, et al.Pageof 20