Antioxidant Properties of Four Commonly Consumed Popular Italian Dishes

Antioxidant Properties of Four Commonly Consumed Popular Italian Dishes

Four popular dishes belonging to Italian cuisine and widely consumed in the country were experimentally prepared in a dedicated lab-kitchen following a validated and standardized protocol. This study provides their antioxidant properties evaluating the contribution of extractable and non-extractable...

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Bibliographic Details
Main Authors: Alessandra Durazzo, Massimo Lucarini, Antonello Santini, Emanuela Camilli, Paolo Gabrielli, Stefania Marconi, Silvia Lisciani, Altero Aguzzi, Loretta Gambelli, Ettore Novellino, Luisa Marletta
Format: Article
Language:English
Published: MDPI AG 2019-04-01
Series:Molecules
Subjects:
Italian popular recipes
food composition database
antioxidant properties
extractable compounds
non-extractable compounds
ferric reducing antioxidant power (FRAP)
total polyphenol content (TPC)
Online Access:https://www.mdpi.com/1420-3049/24/8/1543

Internet

https://www.mdpi.com/1420-3049/24/8/1543

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