Vai Marina
Full Professor
room 5018, building U3, tel. +39 02 6448 3531
lab 5017, building U3, tel. +39 02 6448 3529
Publications
-Abbiati, F., Orlandi, I., Pagliari, S., Campone, L., Vai, M. (2025). Glucosinolates from Seed-Press Cake of Camelina sativa (L.) Crantz Extend Yeast Chronological Lifespan by Modulating Carbon Metabolism and Respiration. ANTIOXIDANTS, 14(1) [10.3390/antiox14010080].
-Tripodi, F., Lambiase, A., Moukham, H., Spandri, G., Brioschi, M., Falletta, E., et al. (2024). Targeting protein aggregation using a cocoa-bean shell extract to reduce α-synuclein toxicity in models of Parkinson's disease. CURRENT RESEARCH IN FOOD SCIENCE, 9 [10.1016/j.crfs.2024.100888].
-Abbiati, F., Garagnani, S., Orlandi, I., Vai, M. (2023). Sir2 and Glycerol Underlie the Pro-Longevity Effect of Quercetin during Yeast Chronological Aging. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, 24(15) [10.3390/ijms241512223].
Vai’s Lab – #VaiLab_BtBs
last update: August 2020