Abstract

Artichoke (Cynara cardunculus (L.) subsp. scolymus Hayek) is an important component of theMediterranean diet, and a good source of health-promoting compounds, including polyphenols.The main phenolic compounds of artichoke are 5-O-caffeoylquinic acid (chlorogenicacid), and 3,5-O-, 1,5-O-dicaffeoylquinic acids and its beneficial effects are linked totheir antioxidant activity that can be affected by their stability under gastro-intestinal conditions,during digestion. This study aimed to assess the antioxidant activity induced byartichoke head extract, and its main individual polyphenols, on a stimulated HT-29 cell line,using a DCFH-DA probe. In addition, influences of in vitro digestion on artichoke head andits individual polyphenols towards antioxidant activity,were tested. Artichoke extract showedhigher antioxidant activity than the individual polyphenols, even after in vitro gastrointestinaldigestion. In addition, in vitro digestion did not modify the antioxidant activity ofartichoke polyphenols, except for 1,5-O-dicaffeoylquinic acid,which proved to be the least active.

Autore Pugliese

• Cardinali Angela , Minervini Fiorenza , Linsalata Vito , D'antuono Isabella

Tutti gli autori

• Garbetta A.; Capotorto I.; Cardinali A.; D'Antuono I.; Linsalata V.; Pizzi F.; Minervini F.

Titolo volume/Rivista

Journal of Functional Foods

Anno di pubblicazione

2014

ISSN

1756-4646

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

Non Disponibile

Ultimo Aggiornamento Citazioni

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Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile