Antioxidant activity induced by main polyphenols present in edible artichoke heads: Influence of in vitro gastro-intestinal digestion

Journal of Functional Foods

Volumn 10, Issue , 2014, Pages 456-464

  Garbetta, Antonella ^a   Capotorto, Imperatrice ^b   Cardinali, Angela ^a   D'Antuono, Isabella ^a   Linsalata, Vito ^a   Pizzi, Flavia ^c   Minervini, Fiorenza ^a  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^b UNIVERSITY OF FOGGIA   (Italy)

^c CNR   (Italy)

Author keywords

Antioxidant activity; Artichoke head; Bioactive compounds; In vitro digestion; Polyphenols

Indexed keywords

CYNARA CARDUNCULUS; CYNARA SCOLYMUS; SCOLYMUS;

EID: 84920042517     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2014.07.019     Document Type: Article

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