Bioactivities, chemical composition and nutritional value of Cynara cardunculus L. seeds
نویسندگان
چکیده
منابع مشابه
Cynara cardunculus L.: chemical composition and soda-anthraquinone cooking
This paper presents results about the determination of chemical composition of a new annual plant (Cynara cardunculus L. or Cardoon in English) growing in Portugal at experimental scale. Two raw materials were studied. The first one concerns over mature crops collected in 1996, whereas the second one was collected at the right time in 1997. The Klason lignin content of the first raw material wa...
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Cynara cardunculus L. is a species native to the Mediterranean basin that comprises 2 crops, globe artichoke (var. scolymus L.) and cultivated cardoon (var. altilis DC), as well as wild cardoon (var. sylvestris (Lamk) Fiori). Globe artichoke represents an important component of the South European agricultural economy but is also cultivated in North Africa, the Near East, South America, the Unit...
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The structural stability of cardosin A, a plant aspartic proteinase (AP) from Cynara cardunculus L., has been investigated by high-sensitivity differential scanning calorimetry, intrinsic fluorescence and circular dichroism spectroscopy, and enzymatic activity assays. Even though the thermal denaturation of cardosin A is partially irreversible, valid thermodynamic data can be obtained within a ...
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Diabetes mellitus (DM) is frequently diagnosed at a time when patients already suffer from several cardiovascular complications. Our previously published data (Molecules 201520 (11): 20538-50) on the anti-oxidative properties of Agrimonia eupatoria L. (AE) and Cynara cardunculus L. (CC) prompted us to extend the available evidence on their possible protective activities on selected DM-related p...
متن کاملChemical Composition, Physicochemical Characteristics, and Nutritional Value of Lannea kerstingii Seeds and Seed Oil
The chemical composition, main physicochemical properties, and nutritional value of seed flour and seed oil of Lannea kerstingii were studied. The results indicated that seeds contained 3.61% moisture, 57.85% fat, 26.39% protein, 10.07% carbohydrates, and 2.08% ash. Potassium was the predominant mineral, followed by magnesium and calcium. The essential amino acids were at higher levels than the...
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ژورنال
عنوان ژورنال: Food Chemistry
سال: 2019
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2019.03.066