Food Values Tuscany | Francesco Visioli
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Francesco Visioli

Prof. Francesco Visioli is Associate Professor of Human Nutrition at the University of Padua, Italy. From 1996 to 2010 he was full Professor of physiopathology at the Université Pierre et Marie Curie (Paris), where he directed the “Micronutrients and cardiovascular disease” unit. He also created a method to evaluate the nutritional profile of foods (, which was published in 2007 and field-tested in 2009.


Prof. Visioli and his research associates are known for their ground-breaking work in the biological and pharmacological properties of olive oil phenolics, including hydroxytyrosol.In addition, Prof. Visioli’scurrent research, in vitro and in vivo, examines essential fatty acids –  namely omega 3 –  and series natural antioxidants, as related to atherosclerosis and cardiovascular disease. He is also studying the bioactive components of plant foods, including lycopene (tomatoes) and biophenols (wild greens).


Prof. Visioli is the Editor-in-Chief of Pharmacological Research; Associate Editor of Lipids and of PLEFA, and First Editor of the British Journal of Nutrition, and sits on the editorial boards of several other journals. He holds membership in the Board of Directors of the International Society for the Study of Fatty Acids and Lipids (ISSFAL) and may be found in EFSA’s expert database.

A frequently-invited lecturer, Prof.Visioli has published more than 160 papers and book chapters, which have been cited over 3000 times. He earned a degree in Pharmacy and Pharmaceutical Chemistry from the University of Milan and a PhD in Biotechnology from the University of Brescia.