DOCSLIB.ORG

Brick 10000005: Vegetables – Unprepared/Unprocessed (Frozen)

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Brick 10000005: Vegetables – Unprepared/Unprocessed (Frozen) Brick 10000005: Vegetables – Unprepared/Unprocessed (Frozen) Definition Includes any products that can be described/observed as any variety of frozen vegetables, combination of vegetables or fruit vegetables, which may be whole, chopped, cleaned and trimmed, but has not gone through any further manufacturing processes, such as reformed, cooked, dried, salted or smoked, however these products can be coated, in sauce, stuffed or filled. Specifically excludes products that have added ingredients included such as rice, couscous and pasta. These products must be frozen to extend their consumable life. Excludes products such as Vegetables with additional dough or grains, Fresh and Shelf Stable Unprepared and Unprocessed Vegetable, all Prepared and Processed Vegetables. Formation (20000352) Attribute Definition Indicates, with reference to the product branding, labelling or packaging, the descriptive term that is used by the product manufacturer to identify the state in which the product is sold. Attribute Values CHOPPED (30000653) HALVED (30001224) SLICED (30002837) WHOLE (30002772) CRUSHED (30002787) PRESSED (30001925) STICK (30004265) CUBE (30003209) PUREED (30001945) UNCLASSIFIED (30002515) GRATED (30002820) ROLLED (30002041) UNIDENTIFIED (30002518) If Organic (20000142) Attribute Definition Indicates, with reference to the product branding, labelling or packaging the descriptive term that is used by the product manufacturer to identify the presence of an industry recognized "organic" certification upon the product labelling or packaging. Attribute Values NO (30002960) UNIDENTIFIED (30002518) YES (30002654) Page 1 of 3 Is Washed and Ready to Eat (20002866) Attribute Definition Indicates, with reference to the product branding, labelling or packaging, the descriptive term that is used by the product manufacturer to identify that the product as washed and ready to eat. Attribute Values NO (30002960) UNIDENTIFIED (30002518) YES (30002654) Type of Vegetable (20000209) Attribute Definition Indicates, with reference to the product branding, labelling or packaging, the descriptive term that is used by the manufacturer to identify the type or variety of vegetable. Attribute Values ALFALFA (30000162) BUTTERNUT (30000476) DANDELION GRASS JAPANESE ARTICHOKE ANISE (30000062) CABBAGE (30000477) (30000860) (30001322) ARTICHOKE (30000066) CACTUS LEAVES (30000498) EGGPLANT/AUBERGINE JICAMA (30002671) ASPARAGUS (30000220) CARDOON/CARDONI (30000930) KALE (30001336) AVOCADO (30000232) (30002729) ENDIVE (30000940) KOHL RABI (30001367) BATAVIA (30000287) CARROT (30000539) ESCAROLE (30000947) LAMBS LETTUCE (30001386) BEAN SPROUT (30000297) CAULIFLOWER (30000554) FIDDLEHEAD FERN LEEK (30001408) (30000986) BEET (30000311) CELERIAC (30000558) LENTIL (30001422) FLAT GREEN BEAN BEET GREENS (30000312) CELERY (30000559) LETTUCE (30001424) (30001013) BELGIAN ENDIVE (30000314) CHARD (30000573) LIMA BEAN (30001435) FRISEE (30001050) BELLE DE FONTENAY CHARLOTTE POTATO LOTUS ROOT (30001467) GAI CHOY (30001087) POTATO (30000315) (30000587) MALANGA (30001500) GAI LAN (30001088) BINTJE POTATO (30000326) CHICKPEAS (30000614) MANIOC ROOT (30001525) GINGER ROOT (30001121) BITTER MELON (30000345) CHICORY (30000627) MARROW (30001540) GLASSWORT (30003038) BLACK BEAN (30000351) CHINESE LEAF (30002788) MUSHROOM (30001655) GOBO ROOT (30001133) BOK CHOY (30000394) COLLARD (30000710) MUSTARD GREEN GOURD (30001144) BONIATO (30000400) COLOCYNTH (30000712) (30001660) GREEN BEAN (30001175) BROAD BEAN (30002747) COMBINATION (30000720) NASTURTIUM (30001666) GREEN PEPPER (30001178) BROCCOLI (30000446) CORN (30000755) NAVY BEAN (30001671) HORSERADISH (30001275) BRUSSELS SPROUT COURGETTE/ZUCCHINI OAK-LEAF LETTUCE (30000454) (30000782) ISRAEL ARTICHOKES (30001710) (30001309) BUTTER BEAN (30000471) CUCUMBER (30003027) OKRA (30001718) JALAPENO PEPPER BUTTERCUP (30000473) DAIKON (30000853) ONG CHOY (30001721) (30001319) Page 2 of 3 ONION (30001722) RED KIDNEY BEAN SOY BEAN (30002282) TUSCAN CABBAGE PALM (HEART OF PALM) (30001991) SPINACH (30002310) (30002507) (30001749) RED PEPPER (30001994) SQUASH (VEGETABLE) UNCLASSIFIED (30002515) PARSLEY ROOT (30002804) RHUBARB (30002937) (30015490) UNIDENTIFIED (30002518) PARSNIP (30001766) ROCKET (30013159) STRING BEAN (30002683) WATER CHESTNUT PEA (30001789) ROMAINE LETTUCE SUGAR CANE (30002355) (30002588) PEA POD (30001791) (30002046) SUNCHOKE (30002359) WAXED BEAN (30002590) PINTO BEAN (30001860) ROSEVAL POTATO SWEET POTATO (30002783) WHITE BEAN (30002611) POTATO (30001903) (30002056) SWEETCORN (30002378) YAMS (30002646) PUMPKIN (30001942) RUTABAGA (30002079) TAMARILLO (30002400) YELLOW (30002652) RADICCHIO (30001959) SALSIFY (30002102) TARO ROOT (30002411) YU CHOY (30002658) RADISH (30001960) SCALLION/SPRING ONION TOMATO (30002457) YUCA ROOT (30002659) (30013160) RED BEET (30006745) TURNIP (30002504) SHALLOT (30002198) RED CABBAGE (30006744) Page 3 of 3 .
Load more

Recommended publications
  • Cardoon, Cynara Cardunculus There Are Many Plants That Are Used As Annuals in Northern Climates, Either for Their fl Owers Or Foliage
    A Horticulture Information article from the Wisconsin Master Gardener website, posted 27 June 2014 Cardoon, Cynara cardunculus There are many plants that are used as annuals in northern climates, either for their fl owers or foliage. Cardoon (Cynara cardunculus), a close relative of artichoke (Cynara scolymus, although some taxonomists have considered them just varieties of the species cardunculus and they will form hybrids), is a great addition to the garden for making a dramatic statement with its large, spiny, silvery foliage and sometimes for the globe- like, violet-topped fl owers. This sculptural plant received the Royal Horticultural Society’s Award of Garden Merit. It could be considered an ornamental edible as the blanched stems can be eaten, although doing so would ruin the appearance of the plant. Cardoon, with an artichoke-like fl avor, was popular in ancient Greek, The spiny, silvery foliage of cardoon Roman, and Persian makes a dramatic statement in the garden. cuisine, and through the medieval and early modern periods in Europe, as well as in colonial America. Cardoon is still cultivated for food in southern Europe and northwestern Africa. This fast-growing herbaceous perennial in the aster family (Asteraceae) is native to the western and central Mediterranean where it was domesticated in ancient times. It is hardy only in zones 7-10, so is treated as an annual in colder climates. In some mild climates, including Argentina, Chile, Australia and California, it has become naturalized and is considered Cardoon has received the Royal Horticultural a weed. Society’s Award of Garden Merit. The fi rst year the plant produces an enormous single urn-shaped rosette.
    [Show full text]
  • New Information on the Chemical. Physical and Biological
    93 NEW INFORMATION ON THE CHEMICAL. PHYSICAL AND BIOLOGICAL PROPERTIES OF DRY BEANS LOUIS B. ROCKLAND, EUFROCINA M. ZARAGOSA AND DULCIE M. HAHN Western Regional Research Laboratory, Agricultural Research Service, U. S. Department of Agriculture, Berkeley, California 94710 INTRODUCTION Basic studies on the physical, chemical and biological properties of dry beans during the past 15 years (1-5, 8, 12) have been indispensable to the evolution of a new process for preparing dry beans as human food; and the generation of a series of more acceptable products from commercial varieties of legumes (6, 7, 9-11). One dividend of the basic work has been the accumulation of new knowledge relevant to a variety of problems concerned with bean processing. Chemical studies on whole dry, raw water-soaked,and processed quick-cooking beans, as well as their cooked counterparts, established a rational basis for improving bean processing methods and at the same time provided data on bean nutrients and nutritional properties. The latter data will be useful in preparing to comply with new FDA recommendations for nutritional labeling. Visual and scanning electron microscopy have been employed to determine the influences of soaking, processing and cooking on the morphology of cells in large Lima bean cotyledons. Critical changes in cotyledon proteins, during processing and cooking, have been characterized by polyacrylamide gel electrophoresis. Electrophoretic characterization of bean proteins promises to provide a completely new basis for distinguishing closely related legume varieties. Only a fraction of a single seed may be used to distinguish hybrid strains and thereby conceivably minimize the need for seasonal agronomic evaluations.
    [Show full text]
  • Low Potassium Diet
    Low Potassium Diet What is potassium? Potassium is a mineral that helps your nerves and muscles work well You may need to have less potassium in your diet if you are taking certain medications, have problems with your kidneys or have a medical condition that lowers your need for potassium. What is a normal potassium level? A normal blood potassium level for adults is 3.5-5.2mmol/L The potassium level in your blood will be monitored by your doctor What foods are high in potassium? Almost all foods contain potassium, but some contain much more than others. Foods high in potassium include: Certain fruits, vegetables, and juices Whole grain bread and pasta, brown and long grain rice, whole grain cereal and bran products Milk products Bean and legumes Nuts and seeds Some processed/seasoned/enhanced/frozen meat, poultry, and fish products How can I control my potassium levels? Limit and avoid foods high in potassium (see tables on the following page) Do not use salt substitutes such as potassium chloride instead of salt Remember that serving size matters. Even low potassium foods can make your potassium level high if you are having too many of them. Speak with your Registered Dietitian about the number of servings that is right for you Pay attention to cooking methods as this can affect the amount of potassium in some foods. For example: o ½ cup of raw spinach will shrink to 1 Tbsp when cooked. Therefore eating ½ cup of cooked spinach will have a much higher potassium content than ½ cup of raw spinach.
    [Show full text]
  • Lima Bean (Phaseolus Lunatus L.) – a Health Perspective
    INTERNATIONAL JOURNAL OF SCIENTIFIC & TECHNOLOGY RESEARCH VOLUME 9, ISSUE 02, FEBRUARY 2020 ISSN 2277-8616 Lima Bean (Phaseolus Lunatus L.) – A Health Perspective Lourembam Chanu Bonita, G. A. Shantibala Devi and Ch. Brajakishor Singh Abstract: Lima beans are underutilized crops with a good nutritional profile. They are very good sources of proteins, minerals, dietary fibres and the essential amino acid lysine which is lacking in cereals. They are also good sources of bioactive compounds. Some of these compounds can adversely affect the health of the consumers, and are known as antinutritional compounds. Compounds like phytates, saponins, and phenols reduce the bioavailability of minerals. Cyanogenic glycosides which can be hydrolyzed into the highly toxic hydrogen cyanide are also known to be present in lima beans. Its content is highly variable among the different varieties. Another reason which makes lima beans unpopular to consumers is the presence of flatulence causing oligosaccharides. Different methods have been proposed to remove the content of these undesirable components. For most of them, soaking and cooking are enough to reduce their content to a desirable level. Bioactive compounds, including those which have been traditionally designated as antinutritional factors, can also affect the health in a beneficial way. Many compounds present in lima beans such as phenolic compounds are known to be antioxidants. The health promoting effects of lima beans and its constituents reported in literature so far include hypoglycemic, anti-HIV, anticancer, antihypertensive, bile acid binding, gastroprotective, protection from cardiovascular diseases and antimicrobial properties. These nutraceutical properties of lima beans are discussed in this review. Index Terms: Lima bean, nutritional, antinutritional, health, bioactive, anti-HIV, anticancer —————————— —————————— 1.
    [Show full text]
  • Effects of Feeding Spodoptera Littoralis on Lima Bean Leaves. I
    Effects of Feeding Spodoptera littoralis on Lima Bean Leaves. I. Membrane Potentials, Intracellular Calcium Variations, Oral Secretions, and Regurgitate Components1 Massimo Maffei, Simone Bossi, Dieter Spiteller, Axel Mitho¨fer, and Wilhelm Boland* Department of Plant Biology, University of Turin, Turin, Italy (M.M., S.B.); and Max Planck Institute for Chemical Ecology, D–07745 Jena, Germany (D.S., A.M., W.B.) Membrane potentials (Vm) and intracellular calcium variations were studied in Lima bean (Phaseolus lunatus) leaves when the Mediterranean climbing cutworm (Spodoptera littoralis) was attacking the plants. In addition to the effect of the feeding insect the impact of several N-acyl Glns (volicitin, N-palmitoyl-Gln, N-linolenoyl-Gln) from the larval oral secretion was studied. The results showed that the early events upon herbivore attack were: a) a strong Vm depolarization at the bite zone and an isotropic wave of Vm depolarization spreading throughout the entire attacked leaf; b) a Vm depolarization observed for the regurgitant but not with volicitin {N-(17-hydroxy-linolenoyl)-Gln} alone; c) an enhanced influx of Ca21 at the very edge of the bite, which is halved, if the Ca21 channel blocker Verapamil is used. Furthermore, the dose-dependence effects of N-acyl Gln conjugates- triggered influx of Ca21 studied in transgenic aequorin-expressing soybean (Glycine max) cells, showed: a) a concentration- dependent influx of Ca21; b) a configuration-independent effect concerning the stereochemistry of the amino acid moiety; c) a slightly reduced influx of Ca21 after modification of the fatty acid backbone by functionalization with oxygen and; d) a comparable effect with the detergent SDS.
    [Show full text]
  • Fiddlehead Cellars Is Now Now Is Cellars Fiddlehead Today’S Interviewing with Possible Wineries
    GOLD MEDAL WINE CLUB’S v09i20 FIDDLEHEAD CELLARS A pioneer among women winemakers, Kathy Joseph makes a name for herself on the Central Coast with her renowned Fiddlestix Vineyard and an array of small-lot, award-winning wines. A small, artisan winery nestled in the the fore in the wine industry. Kathy was Sta. Rita Hills of California’s Central offered a job with Simi and her career in Coast, Fiddlehead Cellars was established the wine industry had begun. in 1989 with a primary focus on Pinot After years at Simi and a stint at Noir and Sauvignon Blanc - two varietals Robert Pecota Winery, Kathy wrote the that were, at the time, fairly under the business plan for her own winery, radar. Owner and winemaker Kathy Fiddlehead Cellars, which first saw the Joseph made it her mission to not only light of day in 1988. grow her small and focused brand, but Kathy decided to focus on Pinot Noir also to build the recognition of this then and Sauvignon Blanc, two varietals that barely known viticultural area. Her early had been undeveloped to their potential ambition has made her a pioneer among in her mind. She realized it would be a women winemakers and a leader in the great challenge, but she was up for it and Sta. Rita Hills region. pushed onward. Kathy chose the Sta. Starting at the beginning, Kathy Rita Hills area for her vineyards, the Joseph is originally from Evanston, district that is now the darling of the Illinois, and chose to enter pre-med lower coast growing area.
    [Show full text]
  • THE HANDBOOK Your South Beach Success Starts Here!
    THE HANDBOOK Your South Beach Success Starts Here! Instructions, food lists, recipes and exercises to lose weight and get into your best shape ever CONTENTS HOW TO USE THIS HANDBOOK You’ve already taken the biggest step: committing to losing weight and learning to live a life of strength, energy PHASE 1 and optimal health. The South Beach Diet will get you there, and this handbook will show you the way. The 14-Day Body Reboot ....................... 4 The goal of the South Beach Diet® program is to help Diet Details .................................................................6 you lose weight, build a strong and fit body, and learn to Foods to Enjoy .......................................................... 10 live a life of optimal health without hunger or deprivation. Consider this handbook your personal instruction manual. EXERCISE: It’s divided into the three phases of the South Beach Beginner Shape-Up: The Walking Workouts ......... 16 Diet® program, color-coded so it’ll be easy to locate your Walking Interval Workout I .................................... 19 current phase: Walking Interval Workout II .................................. 20 PHASE 1 PHASE 2 PHASE 3 10-Minute Stair-Climbing Interval ...........................21 What you’ll find inside: PHASE 2 • Each section provides instructions on how to eat for that specific phase so you’ll always feel confident that Steady Weight Loss ................................. 22 you’re following the program properly. Diet Details .............................................................. 24 • Phases 1 and 2 detail which foods to avoid and provide Foods to Enjoy ......................................................... 26 suggestions for healthy snacks between meals. South Beach Diet® Recipes ....................................... 31 • Phase 2 lists those foods you may add back into your diet and includes delicious recipes you can try on EXERCISE: your own that follow the healthy-eating principles Beginner Body-Weight Strength Circuit ..............
    [Show full text]
  • Forage for Age(S) Field Notes on the Fiddlehead Fern
    Forage For Age(s) Field Notes on the fiddlehead fern By Debbie Liang April-June 2016 First Impressions April 6th, 2016 9:50pm As my grade nine English teacher once said, everyone judges a book by its cover despite the popular saying, “Don’t judge a book by its cover”. That was exactly what I did today when our class was officially introduced the “Reading HABITAT Writing” assignment. I judged the fiddlehead fern first by its name, then by its appearance. I was always a plant-lover. Therefore, when I picked the fiddlehead fern from the authoritative little box Mr. Guraliuk was holding, I was delighted. Ferns are so graceful-looking (they remind me of ballerinas dancing in the rain) while fiddles look royal and charming. I imagined a typical fern, with rows of long, slender leaves (pigment green) radiating from a slightly twisted stem, sort of like the outline of a fiddle. I did not imagine a plant that looks like a shrivelled up caterpillar, or a dying, poisonous millipede, in harlequin –creepy—green. I also did not imagine that such an alarming-looking plant is served commonly in cuisines; the first images from Google were food images. My body suffered a mini electrocution from the shock; the fiddlehead fern looks bad compared to my overly fantasized version. The uncomfortable feeling quickly passed, however, as I eyed the fiddlehead fern closely. If this plant was a person, what kind of person would it be? Tsundere. The fiddlehead fern is a tsundere. There is no English equivalent for the Japanese word, but a tsundere is a person who is initially cold and steely, but gradually shows more of his/her warmer nature towards a person (usually someone close or the main character of a story).
    [Show full text]
  • Cardoon—Cynara Cardunculus L.1 James M
    HS574 Cardoon—Cynara cardunculus L.1 James M. Stephens2 Cardoon is similar to the globe artichoke. With cardoon the young tender leaves and undeveloped tender flower stalks are eaten rather than the flower bud. The thistle-like cardoon plant grows to a height of 3–5 feet and spreads over an area 6 feet in diameter. Culture Florida summers are rather warm for cardoon to grow properly; therefore, it should be started in the fall or winter so that it develops in the cooler months. Freezing temperatures below 28°F may kill the aboveground parts of tender nonacclimatized cardoon. It has withstood 18°F at Gainesville. Figure 1. Cardoon plant Credits: James M. Stephens Propagation is by seeds, suckers, or root division. In addition to a proper climate, cardoon requires a rich soil or abundant fertilizer and plenty of water. Blanching of the stalks before harvest is desired. This is accomplished by tying up the outer branches a foot or so from the top of the plant and piling soil up around the plant as it grows. Use There are several uses for cardoon. The most popular way to prepare it is to cook the leaves and tender stalks together. Cardoon may also be eaten fresh and uncooked in salads. Some say it has gentle laxative properties. 1. This document is HS574, one of a series of the Horticultural Sciences Department, UF/IFAS Extension. Original publication date May 1994. Revised September 2015. Reviewed October 2018. Visit the EDIS website at http://edis.ifas.ufl.edu. 2. James M. Stephens, professor emeritus, Horticultural Sciences Department,; UF/IFAS Extension, Gainesville, FL 32611.
    [Show full text]
  • D3.2 PANACEA Roadmap
    PANACEA. Non Food Crops For a EU Bioeconomy New strategies for the development and promotion of NFC in Europe D3.2 PANACEA Roadmap 1 PANACEA. Non Food Crops For a EU Bioeconomy New strategies for the development and promotion of NFC in Europe Deliverable Title: D3.2: PANACEA Roadmap Deliverable Lead: Imperial College London (ICL) Related Work package: WP3 Author(s): Calliope Panoutsou (ICL), Efthymia Alexopoulou (CRES) Contributor(s): Association de Coordination Technique Agricole,ARKEMA FRANCE; University of Bologna, CREA, LIETUVOS AGRARINIU IR MISKU MOKSLUCENTRAS; Michal Krzyzaniak; FCT-UNL; ACTA, INTIA, Spanish Co-ops; Wageningen University Communication level: PU Public Grant Agreement Number: 773501 Programme: Horizon 2020 Start date of Project: November 2017 Duration: 40 months Project coordinator: CRES 2 PANACEA. Non Food Crops For a EU Bioeconomy New strategies for the development and promotion of NFC in Europe Contents 1. PANACEA Roadmap ................................................................................................................................................. 6 1.1 Aim ............................................................................................................................................................................................. 6 1.2 Approach ..................................................................................................................................................................................... 6 Participatory approach ..............................................................................................................................................
    [Show full text]
  • Minnesota Harvester Handbook
    Minnesota Harvester Handbook sustainable livelihoods lifestyles enterprise Minnesota Harvester Handbook Additonal informaton about this resource can be found at www.myminnesotawoods.umn.edu. ©2013, Regents of the University of Minnesota. All rights reserved. Send copyright permission inquiries to: Copyright Coordinator University of Minnesota Extension 405 Cofey Hall 1420 Eckles Avenue St. Paul, MN 55108-6068 Email to [email protected] or fax to 612-625-3967. University of Minnesota Extension shall provide equal access to and opportunity in its programs, facilites, and employment without regard to race, color, creed, religion, natonal origin, gender, age, marital status, disability, public assistance status, veteran status, sexual orientaton, gender identty, or gender expression. In accordance with the Americans with Disabilites Act, this publicaton/material is available in alternatve formats upon request. Direct requests to the Extension Regional Ofce, Cloquet at 218-726-6464. The informaton given in this publicaton is for educatonal purposes only. Reference to commercial products or trade names is made with the understanding that no discriminaton is intended and no endorsement by University of Minnesota Extension is implied. Acknowledgements Financial and other support for the Harvester Handbook came from University of Minnesota Extension, through the Extension Center for Food, Agricultural and Natural Resource Sciences (EFANS) and the Northeast Regional Sustainable Development Partnership (RSDP). Many individuals generously contributed to the development of the Handbook through original research, authorship of content, review of content, design and editng. Special thanks to Wendy Cocksedge and the Centre for Livelihoods and Ecology at Royal Roads University for their generosity with the Harvester Handbook concept. A special thanks to Trudy Fredericks for her tremen- dous overall eforts on this project.
    [Show full text]
  • Phenolic Composition and Antioxidant Capacity of Cultivated Artichoke, Madeira Cardoon and Artichoke‐Based Dietary Supplements
    Food Research International 48 (2012) 712–724 Contents lists available at SciVerse ScienceDirect Food Research International journal homepage: www.elsevier.com/locate/foodres Phenolic composition and antioxidant capacity of cultivated artichoke, Madeira cardoon and artichoke‐based dietary supplements Sandra C. Gouveia, Paula C. Castilho ⁎ Centro de Química da Madeira, CCCEE, Universidade da Madeira, Campus Universitário da Penteada, piso 0, 9000‐390 Funchal, Portugal article info abstract Article history: Cynara cardunculus var. scolymus (artichoke) and Cynara cardunculus var. ferocissima (Madeira cardoon) are two Received 24 January 2012 Asteraceae plants used in Madeira Archipelago in diet and also for medicinal issues. The present work aimed to Accepted 23 May 2012 compare the phenolic composition and quantify the main compounds of these two plants and two artichoke- based dietary supplements (juice and dragées). The methanolic extract of the endemic plant cardoon was basi- Keywords: cally composed of caffeoylquinic acid isomers. The same compounds were observed in artichoke extract, where Cynara there was a larger number and variety of other phenolic compounds. Variations in qualitative and quantitative Antioxidant Hydroxycinnamates composition of the three artichoke based products were extensive, with only 3 components being common to Flavonoids all 3 products. Mono-O-diglycosilated flavonoids (luteolin, apigenin and quercetin) were found in the artichoke Phenolic composition products but not in Madeira cardoon. 1,3-O-dicaffeoylquinic acid (cynarin), usually considered mainly responsi- HPLC–DAD–ESI/MSn ble for the biological properties of artichoke, was found in high amounts ranging in most samples but was not detected in the analyzed commercial dragées. The antioxidant assays results reflected the highly diversified com- position of the artichoke-based products, showing a high radical scavenger and reducing capacities, while the ex- tract from Madeira cardoon was a poor antioxidant.
    [Show full text]