Characterization of Violetto di Toscana, a typical Italian variety of artichoke (Cynara scolymus L.)-Reference-Cited by-同舟云学术

Characterization of Violetto di Toscana, a typical Italian variety of artichoke (Cynara scolymus L.)

Published:2006-03 Issue:2 Volume:95 Page:221-225
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Romani Annalisa,Pinelli Patrizia,Cantini Claudio,Cimato Antonio,Heimler Daniela

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference18 articles.

1. Hepatoprotective activity of polyphenolic compounds from Cynara scolymus against CCl4 toxicity in isolated rat hepatocytes;Adzet;Journal of Natural Products,1987

2. Antioxidant activity of the extracts of the edible part of artichoke (Cynara scolymus L.) var. spinoso sardo;Alamanni;Italian Journal of Food Science,2003

3. Evaluation of the chemical composition and nutritional value of artichokes (Cynara scolymus) from Sardinia;Alamanni;La Rivista di Scienza dell’ Alimentazione,2001

4. Herbs for serum cholesterol reduction: a systematic view;Coon;Journal of Family Practice,2003

5. Efficacy of artichoke dry extract in patients with hyperlipoprotemia;Englisch;Arzneimittelforschung,2000

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