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Polyphenolic composition, genetic profile and in vitro antioxidant and cytotoxic activities of artichoke varieties “Strunjanska articoka”, “Romanesco” and "Violetto di Romagna"
Alena Stupar, Zala Jenko Pražnikar, Ana Petelin, Petra Gabrovšek, Nemanja Teslić, Saša Kenig, Aleksandra Mišan, Dunja Bandelj, Katja Kramberger, Alenka Baruca Arbeiter
Izvirni znanstveni članek
Oznake: artichoke leaf extracts;phenolic compounds;antioxidative potential;lipid accumulation;
In recent years, artichokes have gained attention as functional foods due to their polyphenol content and health benefits. While Italian varieties have been widely studied, the Slovenian landrace “Strunjanska articoka” remains largely unexplored. This study compared “Strunjanska articoka” with two I ...
Leto: 2025 Vir: Fakulteta za vede o zdravju (UP FVZ)
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