Anti- and pro-oxidant activity of Cichorium genus vegetables and effect of thermal treatment in biological systems
| Autor: | C. Gregotti, Cesare Dacarro, Gabriella Gazzani, Adele Papetti, Pietro Grisoli, Maria Daglia |
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| Přispěvatelé: | Papetti, A., Daglia, M., Grisoli, P., DA CARRO, C., Gregotti, C., Gazzani, G. |
| Jazyk: | angličtina |
| Rok vydání: | 2006 |
| Předmět: |
Cichorium intybusCichoriaceaeVegetablesBiological anti-and pro-oxidantsThermal treatment
Antioxidant biology medicine.medical_treatment food and beverages General Medicine Pro-oxidant biology.organism_classification medicine.disease_cause Analytical Chemistry Staphylococcus aureus Cichorium Botany medicine Microsome Cultivar Food science Legume Bacteria Food Science |
| Popis: | The antiradical activity of water soluble components in six vegetables belonging to the Cichorium genus, i.e., three cultivars of red intybus species var. silvestre (Treviso, Chioggia, Verona red chicories), a white intybus species var. foliosum (Belgian chicory), and two vegetables of the endivia species var. latifolium (escarole chicory) and var. crispum (‘‘crispa’’ chicory), were studied using two biological systems consisting of: (1) microsome membrane rat hepatocyties in which oxidative damage was induced by CCl4; (2) gram-positive bacterium, Staphylococcus aureus cultures, subjected to damage with cumene hydroperoxyde. The obtained results show that in both systems the red vegetables possess the strongest antioxidant properties and contain different antioxidant compounds whether at a low or high molecular weight, but only those of high molecular-weight (MW > 3500 Da) are able to act as antioxidants in all the used systems. The lower MW fraction (MW < 3500 Da) showed itself to be pro-oxidant in the microsome system. The effects of thermal treatments such as boiling, freezing and freeze-drying were also investigated. |
| Databáze: | OpenAIRE |
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