Absorption and metabolism of bioactive molecules after oral consumption of cooked edible heads of Cynara scolymus L. (cultivar Violetto di Provenza) in human subjects: a pilot study

• Published in: British journal of nutrition Vol. 97; no. 5; pp. 963 - 969
• Main Authors: Azzini, E., Bugianesi, R., Romano, F., Di Venere, D., Miccadei, S., Durazzo, A., Foddai, M. S., Catasta, G., Linsalata, V., Maiani, G.
• Format: Journal Article
• Language: English
• Published: Cambridge, UK Cambridge University Press 01.05.2007
• Subjects: Absorption; administration & dosage; Adult; analysis; antioxidant activity; antioxidants; Antioxidants - analysis; Antioxidants - metabolism; artichokes; bioactive properties; Biological and medical sciences; blood; blood sampling; Caffeic Acids; Caffeic Acids - blood; Caffeic Acids - metabolism; chemistry; chlorogenic acid; Chlorogenic Acid - blood; Chlorogenic Acid - metabolism; Cinnamates; Cinnamates - blood; Cinnamates - metabolism; Cooked artichoke heads; cooked foods; Cooking; coumaric acids; Coumaric Acids - blood; Coumaric Acids - metabolism; cultivars; Cynara cardunculus; Cynara scolymus; Cynara scolymus - chemistry; Eating; Eating - physiology; Feeding. Feeding behavior; Female; flavones; Fundamental and applied biological sciences. Psychology; Human subjects; Humans; Hydroxycinnamic acids; ingestion; intestinal absorption; Male; men; Metabolism; nutrient content; physiology; Pilot Projects; pilot studies; Plant Extracts; Plant Extracts - administration & dosage; polyphenols; test meals; Vertebrates: anatomy and physiology, studies on body, several organs or systems; women; young adults; Human subjects; Absorption; Metabolism; Cooked artichoke heads; Hydroxycinnamic acids; Human; Vertebrata; Mammalia; Cooked artichoke heads: Absorption: Metabolism: Hydroxycinnamic acids: Human subjects; Food intake; Oral administration; Cook; Cultivar

The current growing interest for natural antioxidants has led to a renewed scientific attention for artichoke, due not only to its nutritional value, but, overall, to its polyphenolic content, showing strong antioxidant properties. The major constituents of artichoke extracts are hydroxycinnamic aci...