Associate Professor | Universita Politecnica Delle Marche | Italy
Dr. Elisabetta Damiani is a highly accomplished researcher and faculty member at the Università Politecnica delle Marche in Ancona, Italy, renowned for her interdisciplinary work spanning dermatological sciences, natural product chemistry, toxicology, food science, and biomaterials. She holds advanced academic training in pharmaceutical and biological sciences, with a research career distinguished by exceptional productivity and global impact. Dr. Damiani has authored 118 peer-reviewed publications that have collectively received 4,884 citations across 4,002 documents, reflecting an impressive h-index of 40 and positioning her as a significant contributor to biomedical and applied sciences research. Her key research areas include UV protection mechanisms, mitochondrial dysfunction, antioxidant systems, marine-derived bioactive compounds, wound-healing biomaterials, metabolic regulation, and food chemistry innovations, with recent studies addressing topics such as saffron-derived extracts for tissue repair, mitochondrial vulnerability in neurotoxicity, marine thiol-based UV-screening compounds, and the functional potential of fermented botanical beverages. Dr. Damiani has collaborated with over 289 co-authors, underscoring her strong engagement in international and multidisciplinary scientific networks. Her work has provided important insights into inflammation control, oxidative stress modulation, and the development of natural and marine-inspired compounds with therapeutic and cosmetic relevance, generating substantial societal and translational impact. She has contributed extensively to the scientific community through editorial and peer-review roles for leading journals in pharmacology, dermatology, toxicology, and food sciences. Over the course of her career, Dr. Damiani has been recognized for research excellence and continues to advance innovative methodologies and biomolecular approaches that enhance understanding of cellular protection, metabolic health, and the design of bioactive materials and functional foods.
Featured Publications
1. Muller, M., De Beer, D., Truzzi, C., Annibaldi, A., Carloni, P., Girolametti, F., Damiani, E., & Joubert, E. (2020). Cold brewing of rooibos tea affects its sensory profile and physicochemical properties compared to regular hot and boiled brewing. LWT. https://doi.org/10.1016/j.lwt.2020.109919
2. Dludla, P. V., Nkambule, B. B., Mazibuko-Mbeje, S. E., Nyambuya, T. M., Marcheggiani, F., Cirilli, I., Ziqubu, K., Shabalala, S. C., Johnson, R., Louw, J., et al. (2020). N-acetyl cysteine targets hepatic lipid accumulation to curb oxidative stress and inflammation in NAFLD: A comprehensive analysis of the literature. Antioxidants. https://doi.org/10.3390/antiox9121283
3. Cirilli, I., Orlando, P., Marcheggiani, F., Dludla, P. V., Silvestri, S., Damiani, E., & Tiano, L. (2020). The protective role of bioactive quinones in stress-induced senescence phenotype of endothelial cells exposed to cigarette smoke extract. Antioxidants. https://doi.org/10.3390/antiox9101008
4. Damiani, E., Duran, M. N., Mohan, N., Rajendran, P., & Dashwood, R. H. (2020). Targeting epigenetic ‘readers’ with natural compounds for cancer interception. Journal of Cancer Prevention. https://doi.org/10.15430/JCP.2020.25.4.189
5. Damiani, E., Carloni, P., Rocchetti, G., Senizza, B., Tiano, L., Joubert, E., De Beer, D., & Lucini, L. (2019). Impact of cold versus hot brewing on the phenolic profile and antioxidant capacity of rooibos (Aspalathus linearis) herbal tea. Antioxidants.