The genotoxicity of bloom head (BHE) and leaf (LE) extracts from artichoke (Cynara scolymus L.), and their ability to modulate the mutagenicity and recombinogenicity of two alkylating agents (ethyl methanesulfonate - EMS and mitomycin C - MMC) and the intercalating agent bleomycin (BLM), were examined using the somatic mutation and recombination test (SMART) in Drosophila melanogaster. Neither ...

Tuber explants of Jerusalem artichoke (Helianthus tuberosus L.) are a model system for cell-cycle re-entry from a quiescent state, involving the activation of division of tuber parenchyma cells in response to exogenous auxin. To enable molecular studies of this system, two cyclin (Heltu;CYCD1;1 and Heltu; CYCD3;1) and two cyclin-dependent kinase (Heltu; CDKA;1 and Heltu;CDKB1;1) genes have been...

Artichoke (Cynara scolymus L.) is a perennial plant native to the southern Mediterranean region of North Africa. Today, artichokes are widely grown around the world and buds of artichokes are used as a vegetable all over the world. This plant is widely used in the traditional medicine. Artichoke has antioxidant and anti-inflammatory effects, and countless medicinal properties. Artichoke inhabit...

Globe artichoke (Cynara scolymus L.) is a perennial rosette plant grown throughout the world for its large, fleshy heads [1-3]. Most of its culture (about 90%) is concentrated in the countries around the Mediterranean Basin mainly in Italy (50 000 ha), Spain (17000 ha) and France (10 000 ha) [4]. Egypt has the potential to develop an excellent export industry in artichoke. The production areas ...

Abstact. In this study, the effect of “Zamin-M” biopreparation on content some macronutrients, microelements and flavonoids in leaf extract thorny artichoke ( Cynara scolymus L ) belonging to family Asteraceae was determined by 4 different factors: control, mineral fertilizer, biopreparation, study fertilizer. The order decreasing concentration macro-microelements control variant changed for K&...

The aim of this study was to produce synbiotic yogurt using different inulin levels (0, 1 and 2%) and probiotic bacteria. Inulin in two forms commercial and extracted from artichoke root was prepared, and chemical and sensory evaluation were performed. The results of inulin analysis showed that pH, dry matter, degree of polymerization, purity, appearance and taste for the inulin extracted f...