Polyphenols from artichoke heads (Cynara cardunculus (L.) subsp. scolymus Hayek): in vitro bio-accessibility, intestinal uptake and bioavailability-Reference-Cited by-同舟云学术

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Polyphenols from artichoke heads (Cynara cardunculus (L.) subsp. scolymus Hayek): in vitro bio-accessibility, intestinal uptake and bioavailability

Published:2015 Issue:4 Volume:6 Page:1268-1277
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

D'Antuono Isabella¹²³⁴,Garbetta Antonella¹²³⁴,Linsalata Vito¹²³⁴,Minervini Fiorenza¹²³⁴,Cardinali Angela¹²³⁴

Affiliation:

1. Institute of Sciences of Food Production (ISPA)

2. CNR

3. 70126 Bari

4. Italy

Abstract

Bioavailability of artichoke head polyphenols after simulated physiological digestion process and intestinal absorption.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2015/FO/C5FO00137D

Reference58 articles.

1. Globe artichoke: A functional food and source of nutraceutical ingredients

2. Chemical composition of Cynara scolymus leaves

3. S. Aubert and C.Foury, in Studi sul Carciofo, ed. V. Marzi and V. Lattanzio, Industrie Grafiche Laterza, Bari, 1981, pp. 57–76

4. Browning phenomena in stored artichoke (Cynara scolymus L.) heads: enzymic or chemical reactions?

5. Antioxidative and Protective Properties of Extracts from Leaves of the Artichoke (Cynara scolymus L.) against Hydroperoxide-Induced Oxidative Stress in Cultured Rat Hepatocytes

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