cynara/baktericid

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Green synthesis of silver nanoparticles using Thymbra spicata L. var. spicata (zahter) aqueous leaf extract and evaluation of their morphology-dependent antibacterial and cytotoxic activity.

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Prijava / prijava

Silver (Ag) nanoparticles (NPs) were green synthesized at room temperature using different concentrations of the Thymbra spicata L. var. spicata (Zahter) aqueous leaf extracts for the first time. With the synthesis of AgNPs using the leaf extract of Cynara scolymus (Artichoke) and Mentha piperita

Phenolic composition of Cynara cardunculus L. organs, and their biological activities.

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Prijava / prijava

Polyphenols are bioactive molecules exhibiting a lot of scientific attention due to their multiple biological activities. This study compared phenolic contents and antioxidant activity in Cynara cardunculus L. organs and focus on leaf phenolic compounds identification by RP-HPLC and their

Phenolic profile and bioactivity of cardoon (Cynara cardunculus L.) inflorescence parts: Selecting the best genotype for food applications.

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Prijava / prijava

This study was designed to characterize the phenolic profile and bioactivity of hydroalcoholic extracts from different cardoon (Cynara cardunculus L.) genotypes. The analytical work focussed on the inflorescence stigmas, owing to their application in cheese production. Nevertheless, other parts were

Seasonal variation in bioactive properties and phenolic composition of cardoon (Cynara cardunculus var. altilis) bracts

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Prijava / prijava

Cardoon (Cynara cardunculus L.) bracts were collected at different maturation stages to investigate seasonal changes in the phenolic compounds profile and in vitro bioactivities. Among the 12 phenolic compounds tentatively identified, 3,5-O-dicaffeoylquinic acid (21.83 mg/g extract) and

Chemical composition and in vitro biological activities of cardoon (Cynara cardunculus L. var. altilis DC.) seeds as influenced by viability.

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Prijava / prijava

Cardoon is a multi-purpose crop for several industries. In this study, cardoon seeds were separated according to the viability and characterized for their chemical composition and bioactivities. Viable seeds contained higher levels of α-tocopherol (6.7 mg/100 g), lipids (23.11 g/100 g, manly oleic

A New Insight on Cardoon: Exploring New Uses besides Cheese Making with a View to Zero Waste.

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Prijava / prijava

Cardoon, Cynaracardunculus L., is a perennial plant whose flowers are used as vegetal rennet in cheese making. Cardoon is native from the Mediterranean area and is commonly used in the preparation of salads and soup dishes. Nowadays, cardoon is also being exploited for the production

Valorisation of the green waste parts from turnip, radish and wild cardoon: Nutritional value, phenolic profile and bioactivity evaluation.

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Prijava / prijava

The recovery of bio-wastes to obtain high added value compounds is of great interest for the pharmaceutical, medicinal and food industries. Therefore, the aerial parts of turnip (Brassica rapa L.), radish (Raphanus sativus L.) and leaf blade of wild cardoon (Cynara cardunculus L. var. sylvestris

Seasonal variation of bioactive properties and phenolic composition of Cynara cardunculus var. altilis

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Prijava / prijava

Cynara cardunculus L. (cardoon) has several health benefits mainly attributed to its abundance in polyphenols. In this study, cardoon heads (capitula) were harvested in Greece during the flowering stage, and the hydroethanolic extracts were assessed in terms of phenolic compounds composition and

Impact of novel SNPs identified in Cynara cardunculus genes on functionality of proteins regulating phenylpropanoid pathway and their association with biological activities.

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Prijava / prijava

Cynara cardunculus L. offers a natural source of phenolic compounds with the predominant molecule being chlorogenic acid. Chlorogenic acid is gaining interest due to its involvement in various biological properties such as, antibacterial, antifungal, antioxidant, hepatoprotective, and

Extracts of edible and medicinal plants in inhibition of growth, adherence, and cytotoxin production of Campylobacter jejuni and Campylobacter coli.

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Prijava / prijava

Campylobacter spp. is recognized as one of the most common cause of food-borne bacterial gastroenteritis in humans. Campylobacter infection causes campylobacteriosis, which can range from asymptomatic to dysentery-type illnesses with severe complications, such as Guillian-Barre syndrome.

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