Mario G. Ferruzzi
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AMP-activated protein kinase signaling activation by resveratrol modulates amyloid-β peptide metabolism
V Vingtdeux, L Giliberto, H Zhao, P Chandakkar, Q Wu, JE Simon, ...
Journal of Biological Chemistry 285 (12), 9100-9113, 2010
Digestion, absorption, and cancer preventative activity of dietary chlorophyll derivatives
MG Ferruzzi, J Blakeslee
Nutrition research 27 (1), 1-12, 2007
Carotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduced salad dressings as measured with electrochemical detection
MJ Brown, MG Ferruzzi, ML Nguyen, DA Cooper, AL Eldridge, ...
The American journal of clinical nutrition 80 (2), 396-403, 2004
Trolox equivalent antioxidant capacity of different geometrical isomers of α-carotene, β-carotene, lycopene, and zeaxanthin
V Böhm, NL Puspitasari-Nienaber, MG Ferruzzi, SJ Schwartz
Journal of agricultural and food chemistry 50 (1), 221-226, 2002
Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods
N Bordenave, BR Hamaker, MG Ferruzzi
Food & function 5 (1), 18-34, 2014
Common tea formulations modulate in vitro digestive recovery of green tea catechins
RJ Green, AS Murphy, B Schulz, BA Watkins, MG Ferruzzi
Molecular nutrition & food research 51 (9), 1152-1162, 2007
Antioxidant and antimutagenic activity of dietary chlorophyll derivatives determined by radical scavenging and bacterial reverse mutagenesis assays
MG Ferruzzi, V Böhm, PD Courtney, SJ Schwartz
Journal of food Science 67 (7), 2589-2595, 2002
Bioavailability of gallic acid and catechins from grape seed polyphenol extract is improved by repeated dosing in rats: implications for treatment in Alzheimer's disease
MG Ferruzzi, JK Lobo, EM Janle, B Cooper, JE Simon, QL Wu, C Welch, ...
Journal of Alzheimer's disease 18 (1), 113-124, 2009
Impact of fatty acyl composition and quantity of triglycerides on bioaccessibility of dietary carotenoids
T Huo, MG Ferruzzi, SJ Schwartz, ML Failla
Journal of Agricultural and Food Chemistry 55 (22), 8950-8957, 2007
Brain-targeted proanthocyanidin metabolites for Alzheimer's disease treatment
J Wang, MG Ferruzzi, L Ho, J Blount, EM Janle, B Gong, Y Pan, ...
Journal of Neuroscience 32 (15), 5144-5150, 2012
The influence of beverage composition on delivery of phenolic compounds from coffee and tea
MG Ferruzzi
Physiology & behavior 100 (1), 33-41, 2010
Identification of brain-targeted bioactive dietary quercetin-3-O-glucuronide as a novel intervention for Alzheimer's disease
L Ho, MG Ferruzzi, EM Janle, J Wang, B Gong, TY Chen, J Lobo, ...
The FASEB Journal 27 (2), 769, 2013
The HEALTHGRAIN definition of ‘whole grain’
JW Van der Kamp, K Poutanen, CJ Seal, DP Richardson
Food & nutrition research 58 (1), 22100, 2014
Role of intestinal microbiota in the generation of polyphenol‐derived phenolic acid mediated attenuation of Alzheimer's disease β‐amyloid oligomerization
D Wang, L Ho, J Faith, K Ono, EM Janle, PJ Lachcik, BR Cooper, ...
Molecular nutrition & food research 59 (6), 1025-1040, 2015
Neuroprotective effects of anthocyanin-and proanthocyanidin-rich extracts in cellular models of Parkinson׳ s disease
KE Strathearn, GG Yousef, MH Grace, SL Roy, MA Tambe, MG Ferruzzi, ...
Brain research 1555, 60-77, 2014
Kinetic study of catechin stability: Effects of pH, concentration, and temperature
N Li, LS Taylor, MG Ferruzzi, LJ Mauer
Journal of agricultural and food chemistry 60 (51), 12531-12539, 2012
Assessment of degradation and intestinal cell uptake of carotenoids and chlorophyll derivatives from spinach puree using an in vitro digestion and Caco-2 human cell model
MG Ferruzzi, ML Failla, SJ Schwartz
Journal of Agricultural and Food Chemistry 49 (4), 2082-2089, 2001
Formulation with ascorbic acid and sucrose modulates catechin bioavailability from green tea
CM Peters, RJ Green, EM Janle, MG Ferruzzi
Food research international 43 (1), 95-102, 2010
Catechin Degradation with Concurrent Formation of Homo- and Heterocatechin Dimers during in Vitro Digestion
AP Neilson, AS Hopf, BR Cooper, MA Pereira, JA Bomser, MG Ferruzzi
Journal of agricultural and food chemistry 55 (22), 8941-8949, 2007
Two classes of pigments, carotenoids and c-phycocyanin, in spirulina powder and their antioxidant activities
WS Park, HJ Kim, M Li, DH Lim, J Kim, SS Kwak, CM Kang, MG Ferruzzi, ...
Molecules 23 (8), 2065, 2018
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