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West Ashley Library
9 a.m. - 6 p.m.
Phone: (843) 766-6635
Wando Mount Pleasant Library
9 a.m. - 6 p.m.
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Village Library
9 a.m. - 6 p.m.
Phone: (843) 884-9741
St. Paul's/Hollywood Library
9 a.m. - 6 p.m.
Phone: (843) 889-3300
Otranto Road Library
9 a.m. - 6 p.m.
Phone: (843) 572-4094
Mt. Pleasant Library
9 a.m. - 6 p.m.
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McClellanville Library
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Keith Summey North Charleston Library
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John's Island Library
9 a.m. - 6 p.m.
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Hurd/St. Andrews Library
9 a.m. - 6 p.m.
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Folly Beach Library
9 a.m. - 1 p.m.
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Edisto Island Library
9 a.m. - 3 p.m.
Phone: (843) 869-2355
Dorchester Road Library
9 a.m. - 6 p.m.
Phone: (843) 552-6466
John L. Dart Library
9 a.m. - 6 p.m.
Phone: (843) 722-7550
Baxter-Patrick James Island
9 a.m. - 6 p.m.
Phone: (843) 795-6679
Main Library
12 p.m. - 6 p.m.
Phone: (843) 805-6930
Bees Ferry West Ashley Library
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Phone: (843) 805-6892
Edgar Allan Poe/Sullivan's Island Library
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Phone: (843) 805-6909
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Bioactive Compounds, Health Benefits and Food Applications of Artichoke (Cynara scolymus L.) and Artichoke By-Products: A Review.
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- Author(s): Ayuso, Pablo; Quizhpe, Jhazmin; Rosell, María de los Ángeles; Peñalver, Rocío; Nieto, Gema
- Source:
Applied Sciences (2076-3417); Jun2024, Vol. 14 Issue 11, p4940, 26p- Subject Terms:
- Source:
- Additional Information
- Subject Terms:
- Abstract: Cynara scolymus L. is an herbaceous plant originally from the western Mediterranean area, with Italy, Spain and France the main being producers. Both the edible flowering head and the by-products generated during processing (outer bracts, leaves and stem) are characterized by a high content of essential vitamins, minerals and bioactive compounds. In particular, the leaves represent a great source of phenolic acids derived from caffeoylquinic acid or flavonoids such as luteonin and apigenin, while the head and stem contain a high content of soluble and insoluble dietary fiber, especially inulin and pectins. Its high content of bioactive compounds provides artichoke a high antioxidant power due to the modulation effect of the transcription factor Nrf2, which may lead to protection against cardiovascular, hepatic and neurological disorders. The potential use of artichoke as a functional ingredient in the food industry may be promising in terms of improving the nutritional value of products, as well as preventing oxidation and extending the shelf-life of processed foods due to its antimicrobial activity. This review aims to provide an overview of the nutritional qualities of Cynara scolymus L. and its by-products, focusing on the possible health effects and potential applications in food products as a higher-value-added alternative ingredient. [ABSTRACT FROM AUTHOR]
- Abstract: Copyright of Applied Sciences (2076-3417) is the property of MDPI and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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