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A New Insight on Cardoon: Exploring New Uses besides Cheese Making with a View to Zero Waste

Cardoon, Cynara cardunculus L., is a perennial plant whose flowers are used as vegetal rennet in cheese making. Cardoon is native from the Mediterranean area and is commonly used in the preparation of salads and soup dishes. Nowadays, cardoon is also being exploited for the production of energy, gen...

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Autores principales: Barbosa, Cássia H., Andrade, Mariana A., Vilarinho, Fernanda, Castanheira, Isabel, Fernando, Ana Luísa, Loizzo, Monica Rosa, Sanches Silva, Ana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278730/
https://www.ncbi.nlm.nih.gov/pubmed/32370268
http://dx.doi.org/10.3390/foods9050564
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author Barbosa, Cássia H.
Andrade, Mariana A.
Vilarinho, Fernanda
Castanheira, Isabel
Fernando, Ana Luísa
Loizzo, Monica Rosa
Sanches Silva, Ana
author_facet Barbosa, Cássia H.
Andrade, Mariana A.
Vilarinho, Fernanda
Castanheira, Isabel
Fernando, Ana Luísa
Loizzo, Monica Rosa
Sanches Silva, Ana
author_sort Barbosa, Cássia H.
collection PubMed
description Cardoon, Cynara cardunculus L., is a perennial plant whose flowers are used as vegetal rennet in cheese making. Cardoon is native from the Mediterranean area and is commonly used in the preparation of salads and soup dishes. Nowadays, cardoon is also being exploited for the production of energy, generating large amount of wastes, mainly leaves. These wastes are rich in bioactive compounds with important health benefits. The aim of this review is to highlight the main properties of cardoon leaves according to the current research and to explore its potential uses in different sectors, namely the food industry. Cardoon leaves are recognized to have potential health benefits. In fact, some studies indicated that cardoon leaves could have diuretic, hepato-protective, choleretic, hypocholesterolemic, anti-carcinogenic, and antibacterial properties. Most of these properties are due to excellent polyphenol profiles, with interesting antioxidant and antimicrobial activities. These findings indicate that cardoon leaves can have new potential uses in different sectors, such as cosmetics and the food industry; in particular, they can be used for the preparation of extracts to incorporate into active food packaging. In the future, these new uses of cardoon leaves will allow for zero waste of this crop.
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spelling pubmed-72787302020-06-12 A New Insight on Cardoon: Exploring New Uses besides Cheese Making with a View to Zero Waste Barbosa, Cássia H. Andrade, Mariana A. Vilarinho, Fernanda Castanheira, Isabel Fernando, Ana Luísa Loizzo, Monica Rosa Sanches Silva, Ana Foods Review Cardoon, Cynara cardunculus L., is a perennial plant whose flowers are used as vegetal rennet in cheese making. Cardoon is native from the Mediterranean area and is commonly used in the preparation of salads and soup dishes. Nowadays, cardoon is also being exploited for the production of energy, generating large amount of wastes, mainly leaves. These wastes are rich in bioactive compounds with important health benefits. The aim of this review is to highlight the main properties of cardoon leaves according to the current research and to explore its potential uses in different sectors, namely the food industry. Cardoon leaves are recognized to have potential health benefits. In fact, some studies indicated that cardoon leaves could have diuretic, hepato-protective, choleretic, hypocholesterolemic, anti-carcinogenic, and antibacterial properties. Most of these properties are due to excellent polyphenol profiles, with interesting antioxidant and antimicrobial activities. These findings indicate that cardoon leaves can have new potential uses in different sectors, such as cosmetics and the food industry; in particular, they can be used for the preparation of extracts to incorporate into active food packaging. In the future, these new uses of cardoon leaves will allow for zero waste of this crop. MDPI 2020-05-02 /pmc/articles/PMC7278730/ /pubmed/32370268 http://dx.doi.org/10.3390/foods9050564 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Barbosa, Cássia H.
Andrade, Mariana A.
Vilarinho, Fernanda
Castanheira, Isabel
Fernando, Ana Luísa
Loizzo, Monica Rosa
Sanches Silva, Ana
A New Insight on Cardoon: Exploring New Uses besides Cheese Making with a View to Zero Waste
title A New Insight on Cardoon: Exploring New Uses besides Cheese Making with a View to Zero Waste
title_full A New Insight on Cardoon: Exploring New Uses besides Cheese Making with a View to Zero Waste
title_fullStr A New Insight on Cardoon: Exploring New Uses besides Cheese Making with a View to Zero Waste
title_full_unstemmed A New Insight on Cardoon: Exploring New Uses besides Cheese Making with a View to Zero Waste
title_short A New Insight on Cardoon: Exploring New Uses besides Cheese Making with a View to Zero Waste
title_sort new insight on cardoon: exploring new uses besides cheese making with a view to zero waste
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278730/
https://www.ncbi.nlm.nih.gov/pubmed/32370268
http://dx.doi.org/10.3390/foods9050564
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