Modern and sustainable production of safe and healthy high quality vegetables for human consumption is nowadays the goal of many producers. Chicory (Cichorium intybus L.) has become an important crop used as food in many countries over the past decade. In this work fi eld and glasshouse trials were conducted to compare phenolic profi les of hydroponically forced leaves and leaves produced as co...

Some wild Mediterranean plants used as traditional food are an extraordinary source of antioxidants. We tested some properties of 10 of these herbaceous plants, used in Liguria (Northwest Italy) to prepare a traditional dish known as "prebuggiun." A total of 9 of them were found to have a polyphenol content and antioxidant properties similar or better than those of red chicory and blueberry, wh...

background & aim: organophosphates are frequently used as insecticides in households, in agricultural areas and veterinary, thus posing a risk for accidental dermal exposure or through inhalation. acute organophosphate poisoning causes thousands of human mortalities each year in developing countries.   material & methods: this study carried out to study an antitoxic effect of endemic ir...

soil and water sources salinity are important constrains which threat the sustainable agriculture production in iran. in order to evaluate the effect of different antioxidants and salinity levels on germination and seedling properties of two medicinal species (cnicus benedictus l.), and (cichorium intybus l.), an experiment was conducted using a factorial based on completely randomized design w...

This study focuses on the preventive effects of aqueous extract of Cichorium intybus (CIE) on streptozotocin (STZ) induced β-cell damage. Pancreatic β-cells or islet were treated with STZ in presence and absence of Cichorium intybus and the inhibitory effect of it against STZ toxicity were determined in RINm5F (RIN) rat insulinoma cells. Cell viability, Nitric oxide production and Insulin secre...

Fructans were extracted from Agave salmiana juice, characterized and subjected to hydrolysis process using a commercial inulinase preparation acting freely. To compare the performance of the enzymatic preparation, a batch of experiments were also conducted with chicory inulin (reference). Hydrolysis was performed for 6 h at two temperatures (50, 60 °C) and two substrate concentrations (40, 60 m...