The Olive Wellness Institute is a science repository on the nutrition,
health and wellness benefits of olives and olive products, which is
all subject to extensive peer review.

Francesco Visioli

Francesco Visioli

Qualifications: Pharmacy and Pharmaceutical Chemistry – University of Milan & PhD in Biotechnology – University of Brescia

About: Francesco Visioli earned a degree in Pharmacy and Pharmaceutical Chemistry from the University of Milan and a PhD in Biotechnology from the University of Brescia (based on work performed at the Louisiana State University Neuroscience Center). After being Full Professor of physiopathology at the University of Paris, where he directed the “Micronutrients and cardiovascular disease” unit, and being Senior Investigator at the Madrid Institute for Advanced Studies -Food, he is now Professor of Human Nutrition at the University of Padua, Italy. Formerly involved in neurochemistry, Dr. Visioli’s research currently concerns essential fatty acids, namely those of the omega 3 series, and natural antioxidants, as related to atherosclerosis and cardiovascular disease. In particular, Dr. Visioli’s group discovered the biological and pharmacological properties of olive oil phenolics, including hydroxytyrosol. In addition, Dr. Visioli is studying some bioactive components of plant foods, including lycopene from tomato and biophenols from wild greens. His research ranges from in vitro studies of bioactivity (test tubes, cell cultures) to in vivo tests, performed on laboratory animals and/or humans. Dr. Visioli was member of the Board of Directors of the International Society for the Study of Fatty Acids and Lipids (ISSFAL). Currently, Dr. Visioli is the Editor-in-Chief of PharmaNutrition, Associate Editor of Prostaglandins, Leukotrienes and Essential Fatty Acids, in addition to being a member of the Editorial Board of several other journals. Presently, Dr. Visioli is Leader of the “Fats and Human Health” division of Eurofed Lipid and was member of the EFSA GMO Panel.

Research/Area of interest: Development of nutraceuticals and functional foods, essential fatty acids and polyphenols, from basic cellular mechanisms to human trials.