• Corpus ID: 27168674

Nutritional And Functional Properties of Cynara Crops (Globe Artichoke and Cardoon) and Their Potential Applications: A Review

  title={Nutritional And Functional Properties of Cynara Crops (Globe Artichoke and Cardoon) and Their Potential Applications: A Review},
  author={Efterpi Christaki and Eleftherios Bonos and Panagiota Florou-Paneri},
Cynara genus, originating from the Mediterranean area, includes globe artichoke (Cynara cardunculus var. scolymus L) and cardoon (Cynara cardunculus var. altilis DC). Traditionally these crops have long been used as food and medicine. Nowadays, they are considered as functional foods, owing to their nutritional properties. Artichoke has exhibited hepatoprotective and antioxidative activities, as well as the ability to inhibit cholesterol biosynthesis and low density lipoprotein oxidation, due… 

Bioactive Compounds from Cardoon as Health Promoters in Metabolic Disorders

An overview of the Cardoon nutritional and phytochemical composition, as well as its biological potential, is provided, highlighting the main therapeutic effects of the different parts of the cardoon plant on metabolic disorders, specifically associated with hepatoprotective, hypolipidemic, and antidiabetic activity.

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Recent knowledge regarding the use, conservation, preparation and application of Cynara cardunculus in ovine milk cheesemaking, as well as other biotechnological applications are emphasized, emphasizing recent knowledge regarding its relevant biochemical profiles.

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Artichoke: botanical, agronomical, phytochemical, and pharmacological overview

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Cardoon as a Sustainable Crop for Biomass and Bioactive Compounds Production

The characteristics and functions of cardoon biomass are highlighted which permits the development of innovative products in food and nutrition, pharmaceutics and cosmetics, plant protection and biocides, oils and energy, lignocellulose materials, and healthcare industries following the actual trends of a circular economy.


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Since ancient times humans have adopted herbs and wild plants in the treatment of diseases. Medicinal plants were used more at the beginning of the 20th century to treat many diseases through the



Globe artichoke as a functional food

The recent data showed large increases of total phenolic content and antioxidant activity in leaves and flower heads of mycorrhizal artichoke plants.

Effect of Artichoke (Cynara scolymus L.) Fiber on Textural and Sensory Qualities of Wheat Bread

The bakery industry demands freshness, healthfulness, and natural ingredients, in order to satisfy increasingly informed consumers. The fructooligosaccharides (FOS) are carbohydrates which have shown

Artichoke (Cynara scolymus L.) byproducts as a potential source of health-promoting antioxidant phenolics.

According to these results, the use of artichoke extracts from industrial byproducts as possible ingredients to functionalize foodstuffs (to decrease lipid peroxidation and to increase health-promoting properties) is suggested.