Articles
Bioactive compounds with health benefits of artichoke and cardoon
Article number
1284_29
Pages
221 – 226
Language
English
Abstract
Globe artichoke (Cynara cardunculus var. scolymus L. Fiori) is a traditional component of the Mediterranean diet.
Artichoke edible parts are one of the richest dietary sources of bioactive compounds with antioxidant potential and health beneficial effects, such as hepatoprotective, anticarcinogenic and hypocho-lesterolemic functions, which have been demonstrated by in vivo and in vitro studies and attributed to its high content in polyphenolic compounds, in particular hydroxycinnamates and flavonoids.
However, phenolic profile and concentration are different depending on artichoke variety and cultivar, the part of the plant or inflorescence, the environmental conditions and the agronomic practices.
In addition, artichoke deteriorates quickly after harvest and recent research is focused to find out pre- and postharvest treatments to maintain artichoke quality properties and its content in bioactive compounds during postharvest storage so that consumers can profit from the benefits of artichoke consumption.
In this sense, promising results have been obtained with oxalic acid and methyl jasmonate preharvest treatments as well as with postharvest treatment with oxalic acid.
Artichoke edible parts are one of the richest dietary sources of bioactive compounds with antioxidant potential and health beneficial effects, such as hepatoprotective, anticarcinogenic and hypocho-lesterolemic functions, which have been demonstrated by in vivo and in vitro studies and attributed to its high content in polyphenolic compounds, in particular hydroxycinnamates and flavonoids.
However, phenolic profile and concentration are different depending on artichoke variety and cultivar, the part of the plant or inflorescence, the environmental conditions and the agronomic practices.
In addition, artichoke deteriorates quickly after harvest and recent research is focused to find out pre- and postharvest treatments to maintain artichoke quality properties and its content in bioactive compounds during postharvest storage so that consumers can profit from the benefits of artichoke consumption.
In this sense, promising results have been obtained with oxalic acid and methyl jasmonate preharvest treatments as well as with postharvest treatment with oxalic acid.
Authors
D. Valero, M. Serrano
Keywords
phelolics, health effects, cultivars, storage
Groups involved
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