cichorium endivia/antioxidant

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Influence of cultivation sites on sterol, nitrate, total phenolic contents and antioxidant activity in endive and stem chicory edible products.

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Chicories produce a wide range of vegetables with important nutritional value. We determined the variation of sterol, total polyphenol, nitrate contents and antioxidant capacity (SC, TPC, NC, AC) in endive leaves and stem-chicory novel vegetables, cultivated in two Italian regions. Within a given

[Study on anti-oxidative effect of extracts from Cichorium endivia on HepG2 cells and its mechanism].

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OBJECTIVE To investigate the protective effect of extracts from Cichorium endivia (CEE) in H2O2-induced HepG2 cell oxidative stress injury, and explore the antioxidant mechanism of CEE in HepG2 cells. METHODS The viability of H2O2-induced HepG2 cells and the intracellular ROS level were measured by

Effects of brassinosteroid analogues on total phenols, antioxidant activity, sugars, organic acids and yield of field grown endive (Cichorium endivia L.).

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BACKGROUND Cichorium endivia L., either cooked or eaten raw in salads, is a favourite cultivated vegetable around the world and the popularity is attributed to its healthy properties, which are mainly due to its high levels of antioxidant compounds and high content of minerals, provitamin A and

Hepatoprotective activity of Cichorium endivia L. extract and its chemical constituents.

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The objective of the present study was to investigate the in vitro and in vivo hepatoprotective properties of Cichorium endivia L. extract (CEE), and to identify its chemical constituents. CEE significantly blocked the oxidative stress and cytotoxicity induced by tert-butyl hydroperoxide (t-BHP) in

Screening and evaluation of active compounds in polyphenol mixtures by HPLC coupled with chemical methodology and its application.

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An off-line high performance liquid chromatography (HPLC) coupled with chemical methods has been developed to evaluate antioxidant activity of 11 standard polyphenol compounds (SPCs) and vitamin C (Vc) in terms of radical scavenging abilities. The structure-activity relationships of each SPC were

Kaempferol, a potential cytostatic and cure for inflammatory disorders.

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Kaempferol (3,5,7-trihydroxy-2-(4-hydroxyphenyl)-4H-1-benzopyran-4-one) is a flavonoid found in many edible plants (e.g., tea, broccoli, cabbage, kale, beans, endive, leek, tomato, strawberries, and grapes) and in plants or botanical products commonly used in traditional medicine (e.g., Ginkgo

Quantitative kinetic analysis of hydrogen transfer reactions from dietary polyphenols to the DPPH radical.

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Diphenylpicrylhydrazyl (DPPH) is widely used for quickly assessing the ability of polyphenols to transfer labile H atoms to radicals, a likely mechanism of antioxidant protection. This popular test generally pays no attention to the kinetics of H atom transfer, which however could be even more

Kaempferol: A Key Emphasis to Its Anticancer Potential.

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A marked decrease in human cancers, including breast cancer, bone cancer, and cervical cancer, has been linked to the consumption of vegetable and fruit, and the corresponding chemoprotective effect has been associated with the presence of several active molecules, such as kaempferol. Kaempferol is

Vegetables, fruit and phytoestrogens as preventive agents.

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The practice of medicine-both past and present-often involves the prescription of specific foods (almost always plants) or their potent derivatives, to treat a wide spectrum of illnesses. Foods that have been ascribed healing properties include the Cruciferae, the allium family, celery, cucumber,

A review on the dietary flavonoid kaempferol.

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Epidemiological studies have revealed that a diet rich in plant-derived foods has a protective effect on human health. Identifying bioactive dietary constituents is an active area of scientific investigation that may lead to new drug discovery. Kaempferol

Dietary flavonoids and cancer risk in the Zutphen Elderly Study.

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Flavonoids are polyphenolic antioxidants naturally present in vegetable foods. Some flavonoids, such as quercetin, inhibit carcinogenesis in rodents, but their effect in humans is unknown. We measured the flavonoids quercetin, kaempferol, myricetin, apigenin, and luteolin in foods and assessed

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