Phenolic composition and antioxidant capacity of cultivated artichoke, Madeira cardoon and artichoke‐based dietary supplements
نویسندگان
چکیده
منابع مشابه
Antioxidant Properties of Seeds from Lines of Artichoke, Cultivated Cardoon and Wild Cardoon
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 properties of seeds from lines of artichoke and cultivated and wild cardoon in both aqueous-organic ex...
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The potential bioactivity of dietary and medicinal endemic Helichrysum plants from Madeira Archipelago was explored, for the first time, in order to supply new information for the general consumer. In vitro antioxidant properties were investigated using DPPH, ABTS(•+), FRAP and β-Carotene assays, and the total phenolic content (TPC) and total flavonoid content (TFC) were also determined. Althou...
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Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements.
Methods available for the measurement of antioxidant capacity are reviewed, presenting the general chemistry underlying the assays, the types of molecules detected, and the most important advantages and shortcomings of each method. This overview provides a basis and rationale for developing standardized antioxidant capacity methods for the food, nutraceutical, and dietary supplement industries....
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Cyclopia subternata plants are traditionally used for the production of the South African herbal tea, honeybush, and recently as aqueous extracts for the food industry. A C. subternata aqueous extract and mangiferin (a major constituent) are known to have anti-diabetic properties. Variation in phenolic composition and antioxidant capacity is expected due to cultivation largely from seedlings, ...
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ژورنال
عنوان ژورنال: Food Research International
سال: 2012
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2012.05.029