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Laura Pucci


+39 050 315 3084

pucci * ibba.cnr.it








1994: Degree in Biological Sciences, University of Pisa, mark: 110/110 with honours

1994-1998: PhD degree on “Endocrine, Clinical and Experimental Pathophysiology” at the University of Genova.

1999-2003: Specialization in Biochemistry and Clinical Chemistry, University of Pisa, mark: 110/110 with honours

2004: Degree in Biomedical Laboratory Techniques, University of Pisa, mark: 110/110 with honours

Researcher unique identifiers:

ORCID ID:   http://orcid.org/0000-0001-7063-6192

Google Scholar: https://scholar.google.com/citations?user=6O_8ww4AAAAJ&hl=it

Google Scholar H-Index: 23

Scopus H-Index: 17

Selected publications

1.   Colosimo R, Gabriele M, Cifelli M, Longo V, Domenici V, Pucci L. The effect of sourdough fermentation on Triticum dicoccum from Garfagnana: 1H NMR characterization and analysis of the antioxidant activity. Food Chem. 2020 Feb 1;305:125510. doi: 10.1016/j.foodchem.2019.125510. Epub 2019 Sep 10.

2.   Gabriele M, Sparvoli F, Bollini R, Lubrano V, Longo V, Pucci L*. The impact of sourdough fermentation on non-nutritive compounds and antioxidant activities of flours from different Phaseolus vulgaris L. genotypes. Journal of Food Science 2019; doi: 10.1111/1750-3841.14672.

3.   Bellani L, Souid A, Gabriele M, Pucci L, Smaoui A, Abdelly C, Ben Hamed K, Longo V. Phytochemical and biological activities in Limonium species collected in different biotopes of Tunisia. Chem Biodivers. 2019 May 26. doi: 10.1002/cbdv.201900216. [Epub ahead of print]

4.   Caddeo C, Gabriele M, Fernàndez-Busquets X, Valenti D, Fadda AM, Pucci L*, Manconi M. Antioxidant activity of quercetin in Eudragit-coated liposomes for intestinal delivery. Int J Pharm. 2019 Jun 30;565:64-69. doi: 10.1016/j.ijpharm.2019.05.007. Epub 2019 May 6.

5.   Amato R, Rossino MG, Cammalleri M, Locri F, Pucci L, Dal Monte M, Casini G. Lisosan G Protects the Retina from Neurovascular Damage in Experimental Diabetic Retinopathy. Nutrients. 2018 Dec 5;10(12). pii: E1932. doi: 10.3390/nu10121932.

6.   M. Gabriele, L. Pucci*, J. Árvay and V. Longo. Anti-inflammatory and antioxidant effect of fermented whole wheat on TNFα-stimulated HT-29 and NF-κB signaling pathway activation. https://doi.org/10.1016/j.jff.2018.04.029

7.   D Giannino, M Gonnella, R Russo, L Pucci, G Testone, M Ciardi, G Arnesi, T Biancari, V Longo. Antioxidant properties of minimally processed endives and escaroles vary as influenced by the cultivation site, cultivar and storage time. Postharvest Biology and Technology 138, 82-90, 2018. https://doi.org/10.1016/j.postharvbio.2017.12.004

8.   M Gabriele, C Gerardi, JJ Lucejko, V Longo, L Pucci*, V Domenici. Effects of low sulfur dioxide concentrations on bioactive compounds and antioxidant properties of Aglianico red wine. Food chemistry 245, 1105-1112, 2018. doi: 10.1016/j.foodchem.2017.11.060.

9.   C Caddeo, L Pucci, M Gabriele, C Carbone, X Fernàndez-Busquets, D. Valenti, R. Pons, A. Vassallo, A.M Fadda, M. Manconi. Stability, biocompatibility and antioxidant activity of PEG-modified liposomes containing resveratrol. International journal of pharmaceutics, 538, 40-47, 2018. doi: 10.1016/j.ijpharm.2017.12.047

10.M Gabriele, L Pucci*. Diet Bioactive Compounds: Implications for Oxidative Stress and Inflammation in the Vascular System. Endocr Metab Immune Disord Drug Targets. 2017 Nov 16;17(4):264-275. doi: 10.2174/1871530317666170921142055.

11.Gabriele M, Frassinetti S, Caltavuturo L, Montero L, Dinelli G., Longo V, Di Gioia D, Pucci L. Citrus bergamia powder: Antioxidant, antimicrobial and anti-inflammatory properties. Journal of Functional Foods 31, Pages 255-265, 2017. doi: 10.1016/j.jff.2017.02.007.

12.R Russo, L Pucci, L Giorgetti, J Árvay, F Vizzarri, V Longo, L Pozzo. Polyphenolic characterization of plant mixture (Lisosan® Reduction) and its hypocholesterolaemic effect in high fat diet-fed mice. Natural product research 15, 1-8. doi: 10.1080/14786419.2017.1402328.

13.Giusti L, Gabriele M, Penno G, Garofolo M, Longo V, Del Prato S, Lucchesi D, Pucci L. 2017. A Fermented Whole Grain Prevents Lipopolysaccharides-Induced Dysfunction in Human Endothelial Progenitor Cells. Oxid Med Cell Longev. 2017;2017:1026268. doi: 10.1155/2017/1026268.

14.Manconi M, Marongiu F, Manca ML, Caddeo C, Sarais G, Cencetti C, Pucci L, Longo V, Bacchetta G, Fadda AM. 2017. Nanoincorporation of bioactive compounds from red grape pomaces: In vitro and ex vivo evaluation of antioxidant activity. Int J Pharm. 2017 May 15;523(1):159-166. doi: 10.1016/j.ijpharm.2017.03.037.

15.Gabriele M, Pucci L*, La Marca M, Lucchesi D, Della Croce CM, Longo V, Lubrano V. 2016. A fermented bean flour extract downregulates LOX-1, CHOP and ICAM-1 in HMEC-1 stimulated by ox-LDL. Cell Mol Biol Lett. 2016 Aug 12;21:10. doi: 10.1186/s11658-016-0015-z.

16.Russo R, Barsanti L, Evangelista V, Frassanito AM, Longo V, Pucci L, Penno G, Gualtieri P. 2016. Euglena gracilis paramylon activates human lymphocytes by upregulating pro-inflammatory factors. Food Sci Nutr. 2016 May 20;5(2):205-214. doi: 10.1002/fsn3.383.

17.A. Souid, M. Gabriele, V. Longo, L. Pucci, L. Bellani, A. Smaoui, C.A. Abdelly, K. Ben Hamed. 2016. Salt tolerance of the halophyte Limonium delicatulum is more associated with antioxidant enzyme activities than phenolic compounds. Functional Plant Biology 43(7) 607-619 https://doi.org/10.1071/FP15284.

18.M. Gabriele, C. Gerardi, V. Longo, J. Lucejko, I. Degano, L. Pucci*, V. Domenici. 2016. The impact of mycorrhizal fungi on Sangiovese red wine production: phenolic compounds and antioxidant properties. LWT-Food Science and Techonology 72, 310-316. doi:10.1016/j.lwt.2016.04.044

19.M. Gabriele, E. Parri, A. Felicioli, S. Sagona, L. Pozzo, C. Biondi, V. Domenici, L. Pucci 2015. Phytochemical composition and antioxidant activity of Tuscan bee pollen of different botanic origins. Italian Journal of Food Science. 27(2), 248-59.

20.V. Lubrano, M. Gabriele, M.R. Puntoni, V. Longo, L. Pucci. 2015. Relationship among IL-6, LDL cholesterol and lipid peroxidation. Cellular & Molecular Biology Letters. 20(2):310-22. doi: 10.1515/cmble-2015-0020.

21.R. Russo, D. Lucchesi, V. Longo, M. Gabriele, G. Penno, L. Pucci. 2015. Nutraceuticals and cardiovascular risk: potential role of EPCs modulation. Stem Cell Transl Investig. 2:e949. doi:10.14800/scti.949.

22.M. La Marca, L. Pucci, R. Bollini, R. Russo, F. Sparvoli, M. Gabriele, V. Longo. 2015. Antioxidant and anti-inflammatory effect of a fermented powder of bean in primary rat hepatocytes. Cellular & Molecular Biology Letters. 20(1):102-16. doi:10.1515/cmble-2015-0007.

23.S. Frassinetti, M. Gabriele, L. Caltavuturo, V. Longo, L. Pucci. 2015. Antimutagenic and Antioxidant Activity of a Selected Lectin-free Common Bean (Phaseolus vulgaris L.) in Two Cell-based Models. Plant Foods for Human Nutrition. 70(1):35-41. doi:10.1007/s11130-014-0453-6.

24.Sacco R, Pucci L, Sivozhelezov V, Pellegrini L, Giacomelli L, Longo V. Prevention of vascular damage with Lisosan G wheat extract: the in vitro basis for a clinical investigation. Eur Rev Med Pharmacol Sci. 2015 Apr;19(8):1517-9. Review.

25.Pozzo L, Pucci L, Buonamici G, Giorgetti L, Maltinti M, Longo V. Effect of white wheat bread and white wheat bread added with bioactive compounds on hypercholesterolemic and steatotic mice fed a high-fat diet. J Sci Food Agric. 2015 Sep;95(12):2454-61. doi: 10.1002/jsfa.6972. Epub 2014 Nov 24.

26.D. Lucchesi, R. Russo, M. Gabriele, V. Longo, S. Del Prato, G. Penno, L. Pucci. 2014. Grain and bean lysates improve function of endothelial progenitor cells from human peripheral blood: involvement of the endogenous antioxidant defenses. PLoS One. 9(10):e109298. doi: 10.1371/journal.pone.0109298.


Key words

Food, fermented cereals, nutraceuticals, nutrigenomics, cell cultures, antioxidants and anti-inflammatory factors

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