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cynara/antioxidant
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Agrimonia eupatoria L. and Cynara cardunculus L. Water Infusions: Phenolic Profile and Comparison of Antioxidant Activities.
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Reactive oxygen species (ROS) are highly considered in the ethiopathogenesis of different pathological conditions because they may cause significant damage to cells and tissues. In this paper, we focused on potential antioxidant properties of two medical plants such as the Agrimonia eupatoria L. and
Synergistic Hepatoprotective and Antioxidant Effect of Artichoke, Fig, Mulberry Herbal Mixture on HepG2 Cells and their Metabolic Profiling Using NMR Coupled with Chemometrics.
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The edible plants have long been reported to possess a lot of biological activities. Herein, the hepatoprotective and the antioxidant activities of the aqueous infusion of the edible parts of Cynara cardunculus, Ficus carica, and Morus nigra and their herbal mixture (CFM) was investigated in vitro
Antioxidative properties of cardoon (Cynara cardunculus L.) infusion against superoxide radical, hydroxyl radical, and hypochlorous acid.
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Polyphenols are able to act as antioxidants by virtue of their hydrogen-donating and metal-chelating capacities. Cardoon (Cynara cardunculus L.) is a species containing considerable amounts of polyphenolic compounds, namely flavonoids and phenolic acids. This study examined the antioxidant activity
Determination of Total Antioxidant Capacity of Cynara Scolymus L. (Globe Artichoke) by Using Novel Nanoparticle-Based ferricyanide/Prussian Blue Assay
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A novel ferricyanide/Prussian blue (PB) assay for total antioxidant capacity (TAC) determination was developed exploiting the formation of PB nanoparticles in the presence of polyvinylpyrrolidone (PVP) as stabilizer. This improved method, named as "nanoparticle-based ferricyanide/Prussian blue assay
Αntioxidant activity of Cynara scolymus L. and Cynara cardunculus L. extracts obtained by different extraction techniques.
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Extracts of different parts (heads, bracts and stems) of Cynara cardunculus L. (cardoon) and Cynara scolymus L. (globe artichoke), obtained by two different extraction techniques (Ultrasound-Assisted Extraction (UAE) and classical extraction (CE)) were examined and compared for their total phenolic
Chemical composition, antioxidant potential and enzymes inhibitory properties of Globe artichoke by-products
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In this study, chemical composition and in vitro biological activities of artichoke by-products (leaves, floral stems and bracts) issued from two Tunisian varieties were evaluated. Analysis was performed by means of high-performance liquid chromatography with diode array detection coupled to
Physiochemical, kinetic and thermodynamic studies on Aspergillus wewitschiae MN056175 inulinase with extraction of prebiotic and antioxidant Cynara scolymus leaves fructo-oligosaccharides
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Utilization of agricultural wastes as cheap natural resources for production of bioactive products is currently attracting global attention. For this purpose, this study focused on isolation of Aspergillus wewitschiae MN056175 as promising producer of inulinase, then investigating physiochemical,
Characterization Of Secondary Metabolites From The Rhizome Of Cynara Scolymus And Their Antioxidant Properties.
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The aerial portions of Cynara scolymus commonly have been eaten as vegetables or functional foods by the people lived in Mediterranean region. In preliminary antioxidant screening, the rhizome portions (CSR) of this species showed better potential than leaves ones. However, neither
Investigation of the in vivo antioxidative activity of Cynara scolymus (artichoke) leaf extract in the streptozotocin-induced diabetic rat.
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The in vivo antioxidant activity of a quantified leaf extract of Cynara scolymus (artichoke) was studied. The aqueous artichoke leaf extract (ALE), containing 1.5% caffeoylquinic acid with chlorogenic acid being most abundant (0.30%), and luteolin-7-O-glucoside as major flavonoid (0.15%), was
Comparison of Different Extraction Methods for the Determination of the Antioxidant and Antifungal Activity of Cynara scolymus and C. cardunculus Extracts and Infusions.
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Extracts and infusions of wild artichoke (Cynara cardunculus L.) and globe artichoke (C. scolymus L.) (heads, bracts and stems) were examined for their total phenolic content (TPC) and their antioxidant activity after performing Classical Extraction (CE) and Ultrasound-Assisted Extraction (UAE). UAE
Artichoke cv. Francés flower extract as a rennet substitute: effect on textural, microstructural, microbiological, antioxidant properties, and sensory acceptance of miniature cheeses
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Background: The most common milk-clotting enzymes in the cheese industry are recombinant chymosins. Food naturalness is a factor underpinning consumers' food choice. For consumers that avoid food with GMO-derived ingredients, the use of
Leaf parts from Greek artichoke genotypes as a good source of bioactive compounds and antioxidants.
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Globe artichoke is an important vegetable in the Mediterranean diet. However, the marketable part of the plant constitutes a small portion of its total crop biomass and large amounts of waste are produced during its cultivation. In this study, the phenolic compound content and composition and the
Evaluation of antioxidant activity of some natural polyphenolic compounds using the Briggs-Rauscher reaction method.
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A new method based on the inhibitory effects of antioxidants on the oscillations of the hydrogen peroxide, acidic iodate, malonic acid, and Mn(II)-catalyzed system (known as the Briggs-Rauscher reaction), was used for the evaluation of antioxidative capacity. With this method, which works near the
Antioxidant Properties of Seeds from Lines of Artichoke, Cultivated Cardoon and Wild Cardoon.
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The artichoke (Cynara cardunculus L. subsp. scolymus L.), the cultivated cardoon (Cynara cardunculus var. altilis DC.) and the wild cardoon (Cynara cardunculus var. sylvestris L.) are species widely distributed in the Mediterranean area. The aim of this research was to evaluate the antioxidant
Phenolic compounds content and antioxidant capacity in cardoon achenes from different head orders.
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Cardoon inflorescences (heads) contain achenes, which are used for the production of edible oil and biodiesel but also represent a phenolic source. This research aimed at determining the level of bioactive compounds and antioxidant capacity of cardoon achenes and investigating their qualitative and
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