ArticleAntioxidants (Basel, Switzerland)2021
The Nutraceutical Properties of "Pizza Napoletana Marinara TSG" a Traditional Food Rich in Bioaccessible Antioxidants.
Article in Antioxidants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Article
- Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time.Foods (Basel, Switzerland) · 2023Article
- Recent Advances in Natural Polyphenol Research.Molecules (Basel, Switzerland) · 2022Review
- Contribution of Nanoscience Research in Antioxidants Delivery Used in Nutricosmetic Sector.Antioxidants (Basel, Switzerland) · 2022Review
- Bio Discarded from Waste to Resource.Foods (Basel, Switzerland) · 2021Review
- The New Challenge of Green Cosmetics: Natural Food Ingredients for Cosmetic Formulations.Molecules (Basel, Switzerland) · 2021Review
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4 authors.
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Abstract
Italian gastronomy experiences have ever-enhancing fame around the world. It is due to the linkage between taste and salubriousness commonly related to Mediterranean foods. The market proposes many types of pizza to suit all palates. The antioxidant potential of the "Pizza Napoletana marinara" included in the register of traditional specialties guaranteed (TSG) was determined in this work. ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) method evaluated the antioxidant activity of the pizza homogenized. In vitro digestion models estimated the intestinal and gastric bioaccessibility of the main antioxidant compounds (lycopene and phenolics). To our knowledge, this is the first study to provide the content, antioxidant potential, and bioaccessibility of the antioxidants (polyphenols and lycopene) contained in the traditional pizza "marinara TSG". Our results showed that the "Pizza Napoletana marinara" had polyphenols concentration, lycopene level, antioxidant activity, and bioaccessibility of phenolic compounds and lycopene better than other similar pizzas. They confirmed the nutritional importance of traditional preparations and established the nutraceutical potential of "pizza marinara TSG" as a food rich in bio-accessible antioxidants.
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