The Agronomic Techniques as Determinants of the Phenolic Content and the Biological Antioxidant Effect of Palm-Tree Kale
| العنوان: | The Agronomic Techniques as Determinants of the Phenolic Content and the Biological Antioxidant Effect of Palm-Tree Kale |
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| المؤلفون: | Veronica Valli, Luigi Filippo D'Antuono, Simona Elementi, Francesca Danesi |
| المساهمون: | Danesi, F., Valli, V., Elementi, S., D’Antuono, L.F. |
| المصدر: | Food and Nutrition Sciences. :1-7 |
| بيانات النشر: | Scientific Research Publishing, Inc., 2014. |
| سنة النشر: | 2014 |
| مصطلحات موضوعية: | Neonatal rat, Antioxidant, biology, business.industry, medicine.medical_treatment, Phytochemical, Health benefits, biology.organism_classification, Plant Density, Biotechnology, Nitrogen Fertilization, Agronomy, Cultured Cardiomyocyte, Foodomics, Agriculture, Crop production, Agronomic Technique, medicine, Brassica oleracea L, Brassica oleracea, Functional activity, business |
| الوصف: | The content of phytochemicals in vegetables is strongly affected by genetic, agronomic, and environmental factors, and by transportation and storage conditions, potentially affecting the sensory and putative health-promoting properties. In this study the impact of different agricultural techniques on the phenolics content and antioxidant activity of extracts from a traditional Italian kale landrace, called palm-tree kale (Brassica oleracea L., ssp. acephala DC, var. sabellica L.) was evaluated. Furthermore, the antioxidant effects of the different extracts were assessed in a biological system using primary cultures of neonatal rat cardiomyocytes. The final aim was to evidence whether and how the agronomic practices can affect the antioxidant properties of kale not only in vitro but also in cells. Results herein reported underline the influence of the crop production strategies in establishing the potential health benefits of a vegetable. This research approach could be useful for the selection of production techniques that are able to provide edible vegetables with higher functional activity, and evidences the need to study the food domain as a whole with the nutrition domain, and to integrate all results in order to have an overall “foodomics” vision allowing the improvement of health and well-being. |
| وصف الملف: | STAMPA |
| تدمد: | 2157-9458 2157-944X |
| DOI: | 10.4236/fns.2014.51001 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a87b417dc5e6f77befe39ef6b692f03 https://doi.org/10.4236/fns.2014.51001 |
| Rights: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....1a87b417dc5e6f77befe39ef6b692f03 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 21579458 2157944X |
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| DOI: | 10.4236/fns.2014.51001 |