Characterization of Violetto di Toscana, a typical Italian variety of artichoke (Cynara scolymus L.)

Analysis of Antioxidative Phenolic Compounds in Artichoke (<i>Cynara scolymus</i> L.)

Mingfu Wang, James E. Simon, Irma Fabiola Aviles et al. · Journal of Agricultural and Food Chemistry · 2003 · 440 citations

Life Sciences, Biochemistry, Botany +15

Identification and Quantification of Caffeoylquinic Acids and Flavonoids from Artichoke (<i>Cynara scolymus </i>L.) Heads, Juice, and Pomace by HPLC-DAD-ESI/MS<i>ⁿ</i>

Katrin Schütz, Dietmar R. Kammerer, Reinhold Carle et al. · Journal of Agricultural and Food Chemistry · 2004 · 272 citations

Life Sciences, Biochemistry, Chromatographic Analysis +13

Antioxidative and Protective Properties of Extracts from Leaves of the Artichoke (Cynara scolymus L.) against Hydroperoxide-Induced Oxidative Stress in Cultured Rat Hepatocytes

Rolf Gebhardt · Toxicology and Applied Pharmacology · 1997 · 267 citations

Life Sciences, Botany, Pharmacology +16

Artichoke (<i>Cynara scolymus</i> L.) Byproducts as a Potential Source of Health-Promoting Antioxidant Phenolics

Rafaël Llorach, Juan Carlos Espı́n, Francisco A. Tómas‐Barberán et al. · Journal of Agricultural and Food Chemistry · 2002 · 256 citations

Agriculture, Biochemistry, Food Science +15

In Vitro Antioxidant Activities of Edible Artichoke (<i>Cynara scolymus </i>L.) and Effect on Biomarkers of Antioxidants in Rats

Antonio Jiménez‐Escrig, Lars Ove Dragsted, Bahram Daneshvar et al. · Journal of Agricultural and Food Chemistry · 2003 · 181 citations

Life Sciences, Food Science, Nutritional Sciences +16