G. Tomassi
Tuscia University
10 Papers
55 Citations
G. Tomassi is an academic researcher from Tuscia University. The author has contributed to research in topics: Antioxidant & Vitamin. The author has an hindex of 8, co-authored 10 publications.
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Papers
Induction of Apoptosis in Human Pancreatic Cancer Cells by Docosahexaenoic Acid
TL;DR: Results provide the first evidence for a possible causative role of GSH depletion in DHA‐induced apoptosis, and using two specific inhibitors of carrier‐mediated GSH extrusion, cystathionine or methionine, it is observed that G SH depletion occurred via an active GSH Extraction, and that inhibition of G SH efflux completely reversed apoptosis.
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•Journal Article
Effects of a fraction of thermally oxidized soy bean oil on growing rats
TL;DR: In this paper, le rat, d'une fraction oxydee and polymerisee extraite d'huile de soja, incorporee a raison de 0, 5 ou 10 % dans la ration.
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Chemical characterization and biological effects of immature durum wheat in rats
Nicolò Merendino,M. D'Aquino,Romina Molinari,Laura De Gara,Maria Grazia D'Egidio,Annalisa Paradiso,Cristina Cecchini,Claudio Corradini,G. Tomassi +8 more
TL;DR: Feeding immature wheat increased the proliferation rates of lymphocytes, indicating a stimulating effect on the immune response, decreased the plasma triglycerides and cholesterol levels, indicated a positive effect on lipid profiles, and Antioxidant concentrations in blood and lymphocytes did not change significantly.
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Morphological and Biochemical Changes in Myelin Subfractions of Developing Rats Fed Microbial Lipids
Serafina Salvati,L Conti de Vergiliis,M Di Felice,J. De Gier,Rudy A. Demel,G. Serlupi Crescenzi,G. Tomassi,B. Tagliamonte +7 more
TL;DR: Morphological, biochemical, and physicochemical studies of myelin subfractions were undertaken on the progeny of Sprague‐Dawley rats fed diets containing lipids either extracted from yeasts grown on n‐alkanes or from margarine, suggesting the presence of a more mature myelin between 7 and 14 days in the experimental group.
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Influence of Dietary Thermally Oxidized Soybean Oil on the Oxidative Status of Rats of Different Ages
TL;DR: The results indicate that heated unsaturated oil produces reduction in the antioxidative defense system and that vitamin E status is the earliest indicator of the oxidative effect regardless of age.
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