RICERCA ITALIANA     

Programmi di ricerca simili:

• 1 - EFFETTI DELL'INGESTIONE A LIVELLI SUB-CRONICI DI OCRATOSSINA A E FUMONISINE SULL'ASSETTO IMMUNITARIO E SULLO STRESS OSSIDATIVO-INFIAMMATORIO DI SUINETTI
• 2 - Settori eterogenei, crescita e progresso tecnico
• 3 - STRATEGIE ALIMENTARI PER CONTENERE GLI EFFETTI DELL'OCRATOSSINA A E DEL DEOSSINIVALENOLO SUL BENESSERE DEI SUINI E SULLA SICUREZZA DELLA FILIERA ALIMENTARE
• 4 - SOSTANZE NATURALI AD ATTIVITA' ANTIOSSIDANTE DA FONTI VEGETALI
• 5 - Il potenziamento del comportamento di foraggiamento degli insetti parassitoidi oofagi: il ruolo dei composti volatili organici e degli strati epicuticolari delle piante.
• 6 - Accountability democratica, e-government, valutazione delle politiche pubbliche
• 7 - Progettazione, sintesi, caratterizzazione e sviluppo di nuovi inibitori delle deacetilasi istoniche con potenziali attività traslazionali per il trattamento delle leucemie mieloidi acute
• 8 - IMPIEGO DI SOSTANZE DI AROMA DI ORIGINE VEGETALE PER IL MIGLIORAMENTO DELLA QUALITA' MICROBIOLOGICA DEI PRODOTTI ALIMENTARI
• 9 - Utilizzazione sostenibile delle specie legnose della macchia mediterranea per la valorizzazione e certificazione di parchi naturali.
• 10 - Patogenesi e terapia molecolare della progressione neoplastica nella leucemia mieloide cronica.

Classificazione scientifico-disciplinare

• Area scientifico disciplinare: Scienze biologiche
  • ZOOLOGIA
  • BIOCHIMICA
• Area scientifico disciplinare: Scienze agrarie e veterinarie
  • AGRONOMIA E COLTIVAZIONI ERBACEE
  • ORTICOLTURA E FLORICOLTURA
  • SCIENZE E TECNOLOGIE ALIMENTARI

Classificazione brevettuale

• CHEMISTRY; METALLURGY
  • ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES; FATTY ACIDS THE REFROM; DETERGENTS; CANDLES (edible oil or fat compositions A23)
    • PRODUCING (pressing, extraction), REFINING AND PRESERVING FATS, FATTY SUBSTANCES (e.g. lanolin), FATTY OILS AND WAXES, INCLUDING EXTRACTION FROM WASTE MATERIALS; ESSENTIAL OILS; PERFUMES (drying-oils C09F)
  • BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESIZE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE (fermentation processes to form a food composition A21, A23; compounds in general, see the relevant compound class, e.g. C01, C07; brewing of beer C12C; producing vinegar C12J; processes for producing enzymes C12N9/00; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification C12N15/00)
• HUMAN NECESSITIES
  • AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES, AS HERBICIDES (preparations for medical, dental or toilet purposes A61K; methods or apparatus for disinfection or sterilisation in general, or for deodorising of air A61L); PEST REPELLANTS OR ATTRACTANTS (decoys A01M1/06; medicinal preparations A61K); PLANT GROWTH REGULATORS (compounds in general C01, C07, C08; fertilisers C05; soil conditioners or stabilisers C09K17/00) [C9908]

Classificazione geografica

• Regione: Emilia Romagna

Bibliografia

inizio (segue in programma)
1. British Journal of nutrition. Pulses and Human Health, 2002, 88, 6, supplement 3
2. British Journal of nutrition. Functional foods, 2002, 88,6, supplement 2
3. British Journal of nutrition. Functional foods: inuline and oligofructose, 2002, 87,6, supplement 2
4. British Journal of nutrition. Phytoestrogens, 2003, 89,5, supplement 1
5. Journal of the science of food and agriculture. Special issue: Nutritional enhancement of plant foods (NEODIET), 2001, 89,9
6. The plant cell. Special review issue on plant biochemistry, 1995, 7, 7.
7. Swain, T. 1977. Secondary compounds as protective agents. Annual Reviews Plant Physiology 28, 479–501.
8. Fischer N.H., 1991. Plant terpenoids as allelopathic agents, pp. 377–399, in J. B. Harbone et al. (eds.), Ecological Chemistry and Biochemistry of Plant Terpenoids. Claredon Press, Oxford, U.K.
9. Langheim J.H., 1994. Higher plant terpenoids: A phytocentric overview of their ecological roles. Journal of Chemical Ecology 20, 1223–1280.
10. Chumg K.T., et al. 1998. Are tannins a double-edged sword in biology and health? Trends in food science and technology, 9, 168-175.
11. Brown P.D., et al. 1997. Control of soil-borne plant pests using glucosinolate containing plants. Advances in Agronomy 61, 167–231.
12. Chew F.S., 1988. Biological effects of glucosinolates. In Cutler C.H.(ed.) Biologically Active Natural Products: Potential Use in Agriculture. pp 155-181.
13. Demming-Adams B., et al.2002. Antioxidants in photsynthesis and human nutrition. Sciance, 298, 2149-2153
14. Astley S.B., 2003. Dieray antioxidants, past present and future. Trends in food science and technology, 14, 93-98
15. Willcox J.K., et al. 2004. Antioxidants and prevention of chronic disease. Critical reviews in food science and nutrition., 44, 275-295.
16. Asorg P., 1997. Food carotenoids and cancer prevention An overview of current research. Trends in food science and technology, 8, 406-413
17. Duthie G.G., et al. 2000. Plant polyphenols in cancer and heart disease implications as nutritional antioxidants Nutrition Research Reviews, 13, 79-106
18. Rafter J.J., 2002. Scientific basis of biomarkers and benefits of functional foods for reduction of disease risk cancer. British Journal of Nutrition, 88,suppl.2, S219-S224
19. Parr A.J., et al. 2000. Phenols in the plant and in man The potential for possible nutritional enhancement of the diet by modifying the phenols content or profile Journal of the science of food and agriculture, 80, 985-1012
20. Hollman P.C.H., 2001. Evidence for health benefits of plant phenols local or systemic effects. Journal of the science of food and agriculture, 81, 842-852
21. Mithen R.F., et al., 2000. The nutritional significance biosynthesis and bioavailability of glucosinolates in human foods Journal of the science of food and agriculture, 80, 967-984
22. Monro J.A., 2000. Evidence based food choice the need for new measures of food effects Trends in Food Science and Technology, 11, 136-144
23. Drewnowski A.., et al., 2000. Bitter taste, phytonutrients and the consumer a review. American Journal clinical nutrition, 72, 1424-1435
24. Tomas-Barberan F.A., et al. 2001. Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. Journal of the science of food and agriculture, 81, 853-876
25. Bartley G.E., et al.1995. Plant carotenoids pigments for photoprotection visual attraction and human health. Plant cell, 7, 1027-1038
26. Whiting D.A., 2001. Natural phenolics compounds 1900-2000: a bird's eye view of a century's chemistry. Natural products reports, 18, 583-606
27. Kjaer A., 1976. Glucosinolates in the Cruciferae. In: Vaughan J.G., et al. (eds.). The biology and chemistry of the Cruciferae. Academic press, 207-219.
28. Fenwick G.R., et al., 1983. Glucosinolates and their breakdown product in cruciferous crops, foods and feedingstuffs. Food chemistry, 11, 249-271
29. Rosa E.A.S., et al. 1997. Glucosinolates in crop plants. Horticultural reviews, 19-225.
30. Fahey J.W., et al. 2001. The chemical diversity and distribution of glucosinolates and isothyocianates among plants. Phytochemistry, 56, 5-51.
31. http://boneslab.bio.ntnu.no/myrosinase_gluc_info.htm
32. http://www.isci.it/Sezione_Biochemistry/Linee_di_ricerca/Exploitation.html
33. http://www.colostate.edu/Depts/Entomology/courses/en570/papers_2002/rauth.htm
34. Heaney P.K., et al.1995. Natural toxins and protective factors in Brassica species, including rapeseed. Natural toxins, 3, 233-237.
35. Heaney P.K., et al. (eds.), 1985. Brassica vegetables, a major source of glucosinolates in the human diet. Advances in the production and utilisation of cruciferous crops, 40-49.
36. Stoewsand G.S., 1995. Bioactive organosulfur phytochemicals in Brassica oleracea vegetables, a review. Food and chemical toxicology, 33, 537-544.
37. Van Etten C.H. et al. 1979. Distribution of glucosinolates in the pith, cambial cortex and leaves of the head in cabbage, Brassica oleracea L. Journal of agricultural and food chemistry, 27, 648-650
38. Van Etten C.H., et al. 1980. Glucosinolates: potential toxicants in cabbage cultivars. Journal of the American society for horticultural science, 105, 710-714
39. Sones K. et al. 1984. An estimate of the mean daily intake of glucosinolates from cruciferous vegetables in the UK. Journal of the science of food and agriculture, 35, 712-719.
40. Hrnicirik K., et al. 1997. Glucosinolate content of common Brassicaceae family vegetables. Potravinarske vedy, 15, 161-172.
41. Daxenbichler M.E. et al. 1979. Glucosinolates and derived products in cruciferous vegetables. Analysis of 14 varieties of chinese cabbage. Journal of agricultural and food chemistry, 1979, 27, 34-37.
42. Van Etten C.H., et al. 1976. Glucosinolates and derived products in cruciferous vegetables. Analysis of the edible part from twenty two varieties of cabbage. Journal of agricultural and food chemistry, 1976, 24, 452-455.
43. Heaney R.K., et al. 1980. Glucosinolates in Brassica vegetables. Analysis of 22 varieties of Brussel sprout (Brassica oleracea var. gemmifera). Journal of the science of food and agriculture, 31, 785-793.
44. Ju H.Y., et al. 1980. Variation in thiocyanate ion content in cauliflower and broccoli cultivars. Journal of the American society for horticultural science, 105, 187-189.
45. Sones K., et al. 1984. Glucosinolates in Brassica vegetables. Analysis of twenty seven cauliflower cultivars (Brassica oleracea L. var. botrytis subvar. cauliflora DC). Journal of the science of food and agriculture, 35, 762-766
46. Carlson D.G., et al. 1985. Glucosinolates in radish cultivars. Journal of the American society for horticultural science, 110, 634-638.
47. Lewis J., et al. 1987. Glucosinolate content of Brassica vegetables. Analysis of twenty four cultivars of calabrese (green sprouting broccoli, Brassica oleracea L. var. botrytis subvar. cymosa Lam.). Food chemistry, 25, 259-268.
48. Carlson D.G., et al. 1987. Glucosinolates in turnip tops and roots: cultivars grown for greens and/or roots. Journal of the American society for horticultural science, 112, 179-183.
49. Carlson D.G., et al. 1987. Glucosinolates in crucifer vegetables: Brussel sprouts, cauliflower, collards, kale, mustard greens and kohlrabi. Journal of the American society for horticultural science, 112, 173-178.
50.Heaney R.K., et al. 1985. Glucosinolates, should the breeder be concerned? In Macfarlane Smith W.H., Hodgkin T. (eds.) Better Brassicas '84, 175-180.
51. Srinibas D., et al. 2000. cancer modulation by glucosinolates, a review. Current science, 78, 1665-1671.
52.Mithen R.F., et al. 2000. The nutritional significance, biosynthesis and bioavailability of glucosinolates in human foods. Journal of the science of food and agriculture, 80, 967-984
53.Nestle M., 1998. Broccoli sprouts in cancer prevention. Nutrition reviews, 56, 127

Parole Chiave

ORIGANUM; OCIMUM; BRASSICA; ATTIVITÀ NEMATOCIDA; ATTIVITÀ BIOERBICIDA; ANTIOSSIDANTI; CARDIOMIOCITI; ANALIS SENSORIALE; NUTRIZIONE