Daniele Del Rio on Muck Rack

Daniele Del Rio

Parma
As seen in: International Journal of Food Sciences and Nutrition, Color Research & Application, Nature, Wiley Online Library, Cambridge University Press & Assessment, MDPI, Royal Society of Chemistry, Gazzetta di Parma, Scienza in rete
Human Nutrition Research Lab at the University of Parma, Italy. All personal views here. But we’re always right.
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Articles

Habitual coffee intake shapes the gut microbiome and modifies host physiology and cognition

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By Serena Boscaini, Gerard M Moloney, Laila Zeraik, Caroline O’Leary, Aimone Ferri, Elizabeth Schneider, Carina Carbia, Kenneth J. O’Riordan, Nicole Tosi, Daniele Del Rio, Alice Rosi, Letizia Bresciani, Pedro Mena, Gerard Clarke, John Cryan, Thomaz F. S. Bastiaanssen, Federica Bergamo, Maha Irfan, Maaike van der Rhee, Thaïs I. F. Lindemann, Arthi Chinna Meyyappan, Kirsten Berding Harold, Caitríona M. Long-Smith
| Nature Verified
Abstract Coffee influences multiple physiological processes, including gut function, stress, cognition, and the microbiome. However, the mechanisms underlying these effects remain poorly understood. In this study, we examined coffee’s impact on the microbiota–gut–brain axis—a bidirectional communication pathway between the gut microbiome and the brain—and assessed whether these effects occur independently of caffeine in healthy participants.
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Nuove linee guida alimentari USA: tra “cibo vero” e messaggi contraddittori

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By Daniele Del Rio
| Scienza in rete
Pubblicato il 16/01/2026 Se da un lato il richiamo a consumare meno zuccheri e più cibi freschi possono essere considerati aspetti positivi delle nuove linee guida alimentari degli USA, altri aspetti scientifici e comunicativi sono davvero fuorvianti e pericolosi, come hanno notato diverse fonti accreditate come la Società italiana di nutrizione umana e l'Università di Harvard.
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Preziose ciliegie, frutto «costoso», disponibile solo poche settimane all'anno. Ma sapore e qualità nutritive valgono l'attesa. E la spesa

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By Daniele Del Rio
| Gazzetta di Parma Verified
Con l’inizio di giugno, i banchi dei mercati si tingono del rosso brillante delle ciliegie. Frutti amati da grandi e piccoli, sono uno dei simboli della bella stagione. Ma al di là del loro irresistibile gusto dolce-acidulo, che cosa ci racconta la scienza sulle proprietà nutrizionali delle ciliegie?
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