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Oxidative Medicine and Cellular Longevity
Volume 2013, Article ID 704310, 8 pages
http://dx.doi.org/10.1155/2013/704310
Research Article

Red Chicory (Cichorium intybus L. cultivar) as a Potential Source of Antioxidant Anthocyanins for Intestinal Health

1National Research Institute on Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy
2Department of Pharmacy and Biotechnology, Alma Mater Studiorum, University of Bologna, Via Irnerio 48, 40126 Bologna, Italy
3Department for Life Quality Studies, Alma Mater Studiorum, University of Bologna, Corso d’Augusto 237, 47921 Rimini, Italy

Received 13 June 2013; Accepted 26 July 2013

Academic Editor: Cristina Angeloni

Copyright © 2013 Laura D'evoli 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 [18 citations]

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

  • Senem Kamiloglu, Esra Capanoglu, Charlotte Grootaert, and John Van Camp, “Anthocyanin Absorption and Metabolism by Human Intestinal Caco-2 Cells-A Review,” International Journal Of Molecular Sciences, vol. 16, no. 9, pp. 21555–21574, 2015. View at Publisher · View at Google Scholar
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  • Hyeonbin, Ka-Young Song, Yangyang Zhang, and Young-Soon Kim, “Effects of adding radicchio (Cichorium intybus L.) powder to rice cakes (Sulgidduk) on the quality,” Progress in Nutrition, vol. 20, pp. 246–254, 2018. View at Publisher · View at Google Scholar
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