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Journal of Chemistry
Volume 2015, Article ID 923142, 8 pages
http://dx.doi.org/10.1155/2015/923142
Research Article

Antioxidants in Varieties of Chicory (Cichorium intybus L.) and Wild Poppy (Papaver rhoeas L.) of Southern Italy

Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali (Di.S.Te.B.A.), Università del Salento, Via Provinciale Lecce-Monteroni, 73100 Lecce, Italy

Received 25 November 2014; Accepted 3 March 2015

Academic Editor: Volker Böhm

Copyright © 2015 Anna Montefusco et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [13 citations]

The following is the list of published articles that have cited the current article.

  • Yasemin Sahan, Ozan Gurbuz, Metin Guldas, Nurcan Degirmencioglu, and Aynur Begenirbas, “Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey,” Food Chemistry, 2016. View at Publisher · View at Google Scholar
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  • Alam Zeb, Anisul Haq, and Michael Murkovic, “Effects of microwave cooking on carotenoids, phenolic compounds and antioxidant activity of Cichorium intybus L. (chicory) leaves,” European Food Research and Technology, 2018. View at Publisher · View at Google Scholar
  • Yulong Wu, Feng Zhou, Haitao Jiang, Zhengjiong Wang, Chun Hua, and Yuanshu Zhang, “Chicory (Cichorium intybus L.) polysaccharides attenuate high-fat diet induced non-alcoholic fatty liver disease via AMPK activation,” International Journal of Biological Macromolecules, vol. 118, pp. 886–895, 2018. View at Publisher · View at Google Scholar
  • Camilla Maria Cova, Luisa Boffa, Marco Pistocchi, Silver Giorgini, Rafael Luque, and Giancarlo Cravotto, “Technology and Process Design for Phenols Recovery from Industrial Chicory (Chicorium intybus) Leftovers,” Molecules, vol. 24, no. 15, pp. 2681, 2019. View at Publisher · View at Google Scholar
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  • Valentina Savo, Francois Salomone, Elena Mattoni, Daniela Tofani, and Giulia Caneva, “Traditional Salads and Soups with Wild Plants as a Source of Antioxidants: A Comparative Chemical Analysis of Five Species Growing in Central Italy,” Evidence-Based Complementary and Alternative Medicine, vol. 2019, pp. 1–12, 2019. View at Publisher · View at Google Scholar
  • MonaM Ibrahim, MohamedK El-Bahr, and MohamedR Rady, “In-vitro adventitious root production of Cichorium endivia L. and antioxidants, total phenolic, and total flavonoids assessments,” Egyptian Pharmaceutical Journal, vol. 18, no. 3, pp. 216, 2019. View at Publisher · View at Google Scholar