Evidence map›Paper›PMID 31010111›Full record

ArticleMolecules (Basel, Switzerland)2019

Antioxidant Properties of Four Commonly Consumed Popular Italian Dishes.

Alessandra Durazzo, Massimo Lucarini, Antonello Santini, Emanuela Camilli, Paolo Gabrielli, Stefania Marconi, Silvia Lisciani, Altero Aguzzi, Loretta Gambelli, Ettore Novellino and 1 more

Open access · goldAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Molecules (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.

0numbers the graph read from it
0cells of the map it votes in
6citing papers in PubMed
0.5field-weighted citation impact, top 42% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

6 citing papers in PubMed, 13 citations in OpenAlex.

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  6. Extractable and Non-Extractable Antioxidants.Molecules (Basel, Switzerland) · 2019
    Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

11 authors at 1 institution in 1 country.

Alessandra DurazzoCREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy. alessandra.durazzo@crea.gov.it.
Massimo LucariniCREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy. massimo.lucarini@crea.gov.it.
Antonello SantiniDepartment of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy. asantini@unina.it.ORCID 0000-0001-5505-3327
Emanuela CamilliCREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy. emanuela.camilli@crea.gov.it.ORCID 0000-0001-9193-405X
Paolo GabrielliCREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy. paolo.gabrielli@crea.gov.it.
Stefania MarconiCREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy. stefania.marconi@crea.gov.it.
Silvia LiscianiCREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy. silvia.lisciani@crea.gov.it.ORCID 0000-0003-3199-2332
Altero AguzziCREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy. altero.aguzzi@crea.gov.it.
Loretta GambelliCREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy. loretta.gambelli@crea.gov.it.
Ettore NovellinoDepartment of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy. ettore.novellino@unina.it.
Luisa MarlettaCREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy. luisa.marletta@crea.gov.it.ORCID 0000-0003-0975-6181
University of Naples Federico II · IT

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

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 bioactive compounds, and identifying the assessment of interactions between their natural active compounds and the food matrix. Ferric reducing antioxidant power (FRAP) values in aqueous-organic extract ranged from the highest antioxidant activity in

Indexed as

AntioxidantsFood AnalysisItalyNutritive ValuePolyphenolsAntioxidantsPolyphenolsantioxidant propertiesextractable compoundsferric reducing antioxidant power (FRAP)food composition databaseItalian popular recipesnon-extractable compoundstotal polyphenol content (TPC)

Identifiers

PMID31010111
PMCPMC6515013
OpenAlexW2936540312

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.