In vitro antioxidant activities of edible artichoke (Cynara scolymus L.) and effect on biomarkers of antioxidants in rats

A. Jimenez-Escrig; Lars Ove Dragsted; Bahram Daneshvar; R. Pulido; F. Saura-Calixto

doi:10.1021/jf030047e

In vitro antioxidant activities of edible artichoke (Cynara scolymus L.) and effect on biomarkers of antioxidants in rats

A. Jimenez-Escrig, Lars Ove Dragsted, Bahram Daneshvar, R. Pulido, F. Saura-Calixto

Technical University of Denmark

Research output: Contribution to journal › Journal article › Research › peer-review

Abstract

Artichoke (Cynara scolymus L.), an edible vegetable from the Mediterranean area, is a good source of natural antioxidants such as vitamin C, hydroxycinnamic acids, and flavones. The antioxidant activity of aqueous-organic extracts of artichoke were determined using three methods: (a) free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH.) scavenging, (b) ferric-reducing antioxidant power (FRAP), and

Original language	English
Journal	Journal of Agricultural and Food Chemistry
Volume	51
Issue number	18
Pages (from-to)	5540-5545
ISSN	0021-8561
DOIs	https://doi.org/10.1021/jf030047e
Publication status	Published - 2003

Keywords

antioxiclant activity
artichoke
protein oxidation
polyphenols
radical scavenging
redox potential
rats
biomarkers
low-density lipoprotein oxidation

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10.1021/jf030047e

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title = "In vitro antioxidant activities of edible artichoke (Cynara scolymus L.) and effect on biomarkers of antioxidants in rats",

abstract = "Artichoke (Cynara scolymus L.), an edible vegetable from the Mediterranean area, is a good source of natural antioxidants such as vitamin C, hydroxycinnamic acids, and flavones. The antioxidant activity of aqueous-organic extracts of artichoke were determined using three methods: (a) free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH.) scavenging, (b) ferric-reducing antioxidant power (FRAP), and",

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year = "2003",

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T1 - In vitro antioxidant activities of edible artichoke (Cynara scolymus L.) and effect on biomarkers of antioxidants in rats

AU - Jimenez-Escrig, A.

AU - Dragsted, Lars Ove

AU - Daneshvar, Bahram

AU - Pulido, R.

AU - Saura-Calixto, F.

PY - 2003

Y1 - 2003

N2 - Artichoke (Cynara scolymus L.), an edible vegetable from the Mediterranean area, is a good source of natural antioxidants such as vitamin C, hydroxycinnamic acids, and flavones. The antioxidant activity of aqueous-organic extracts of artichoke were determined using three methods: (a) free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH.) scavenging, (b) ferric-reducing antioxidant power (FRAP), and

AB - Artichoke (Cynara scolymus L.), an edible vegetable from the Mediterranean area, is a good source of natural antioxidants such as vitamin C, hydroxycinnamic acids, and flavones. The antioxidant activity of aqueous-organic extracts of artichoke were determined using three methods: (a) free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH.) scavenging, (b) ferric-reducing antioxidant power (FRAP), and

KW - antioxiclant activity

KW - artichoke

KW - protein oxidation

KW - polyphenols

KW - radical scavenging

KW - redox potential

KW - rats

KW - biomarkers

KW - low-density lipoprotein oxidation

U2 - 10.1021/jf030047e

DO - 10.1021/jf030047e

M3 - Journal article

SN - 0021-8561

VL - 51

SP - 5540

EP - 5545

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 18

ER -

In vitro antioxidant activities of edible artichoke (Cynara scolymus L.) and effect on biomarkers of antioxidants in rats

Abstract

Keywords

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