The DOI matches its Crossref record; 43 of the 43 references it cites were found in a registry or an index.
Globe artichoke: A functional food and source of nutraceutical ingredients
Open accessAbstract
Globe artichoke (Cynara cardunculus L. subsp. scolymus (L.) Hayek, (formerly Cynara scolymus L.) represents an important component of the Mediterranean diet, and is a rich source of bioactive phenolic compounds, and also inulin, fibre and minerals. In addition, artichoke leaf extracts have long been used in folk medicine, particularly for liver complaints. These therapeutic properties have been often been ascribed to the cynarin (1,3-O-dicaffeoylquinic acid) content of these extracts. In various pharmacological test systems, artichoke leaf extracts have exhibited hepatoprotective, anticarcinogenic, antioxidative, antibacterial, anti-HIV, bile-expelling, and urinative activities as well as the ability to inhibit cholesterol biosynthesis and LDL oxidation. These broad therapeutic indications cannot be ascribed to a single, but to several active compounds that together generate additive or synergistic pharmacologic effects; these include mono- and dicaffeoylquinic acids, and flavonoids such as luteolin and its 7-O-glucoside. Artichoke by-products such as leaves, external bracts and stems that are produced by the artichoke processing industry, represent a huge amount of discarded material (about 80–85% of the total biomass of the plant), which could be used as a source of inulin but also of phenolics, and should be considered as a raw material for the production of food additives and nutraceuticals.
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Cites
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Cited by
Jiménez-Moreno, N., Esparza, I., Bimbela, F., Gandía, L. M., & Ancín-Azpilicueta, C. (2020) · Critical Reviews in Environmental Science and Technology · doi:10.1080/10643389.2019.1694819 · Cited by 188
Nutrition, Well-Being and Health
(2012) · doi:10.5772/1864 · Cited by 178
Fructans: Prebiotics and immunomodulators
Peshev, D., & Van den Ende, W. (2014) · Journal of Functional Foods · doi:10.1016/j.jff.2014.04.005 · Cited by 175
Lim, H. S., Kim, S. K., Woo, S.-G., Kim, T. H., Yeom, S.-J., Yong, W., Ko, Y.-J., Kim, S.-J., Lee, S.-G., & Lee, D.-H. (2021) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.1c02759 · Cited by 39
Metadata
- Authors
- Lattanzio, V., Kroon, P. A., Linsalata, V., & Cardinali, A.
- Venue
- Journal of Functional Foods
- Publisher
- Elsevier BV
- Published
- 2009-04
- Volume
- 1
- Issue
- 2
- Pages
- 131-144
- ISSN
- 1756-4646 (ISSN-L)
- OpenAlex
- W2023179728
- Cited by
- 567
- References
- 43
- FWCI
- 15.49
- Type
- journal article
- Language
- en
- Open access
- green
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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