Showing Publication (CURADI 2005)
Curadi M., Picciarelli P., Lorenzi R., Graifenberg A., Ceccarelli N. (2005) Antioxidant activity and phenolic compounds in the edible parts of early and late italian artichoke (Cynara scolymus L.) varieties. Italian Journal of Food Science 17:33-44
Abbreviation: CURADI 2005
Food Composition
This publication was used to obtain 10 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 1172.00 mg/100 g FW | Artichoke - Head (Edible parts) - Cynara scolymus L. - Violetto di Sicilia (Early cv) - Raw - Mature stage | no | 1 |
| 1232.00 mg/100 g FW | Artichoke - Head (Edible parts) - Cynara scolymus L. - Violetto di Provenza (Early cv) - Raw - Mature stage | no | 1 |
| 1272.00 mg/100 g FW | Artichoke - Head (Edible parts) - Cynara scolymus L. - Locale di Mola (Early cv) - Raw - Mature stage | no | 1 |
| 731.00 mg/100 g FW | Artichoke - Head (Edible parts) - Cynara scolymus L. - Terom (Late cv) - Raw - Mature stage | no | 1 |
| 1305.00 mg/100 g FW | Artichoke - Head (Edible parts) - Cynara scolymus L. - Grato 1 (Late cv) - Raw - Mature stage | no | 1 |
| 153.00 mg/100 g FW | Artichoke - Head (Edible parts) - Cynara scolymus L. - Violetto di Sicilia (Early cv) - Raw - Mature stage | no | 1 |
| 215.00 mg/100 g FW | Artichoke - Head (Edible parts) - Cynara scolymus L. - Violetto di Provenza (Early cv) - Raw - Mature stage | no | 1 |
| 218.00 mg/100 g FW | Artichoke - Head (Edible parts) - Cynara scolymus L. - Locale di Mola (Early cv) - Raw - Mature stage | no | 1 |
| 136.00 mg/100 g FW | Artichoke - Head (Edible parts) - Cynara scolymus L. - Terom (Late cv) - Raw - Mature stage | no | 1 |
| 246.00 mg/100 g FW | Artichoke - Head (Edible parts) - Cynara scolymus L. - Grato 1 (Late cv) - Raw - Mature stage | no | 1 |