ArticleFoods (Basel, Switzerland)2022
Antioxidant and Anti-Inflammatory Effects of Extracts from Pulsed Electric Field-Treated Artichoke By-Products in Lipopolysaccharide-Stimulated Human THP-1 Macrophages.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 28 citations in OpenAlex.
- A high-throughput, plate reader-based method for the assessment of oxidative stress in suspension mammalian cells using CellROX Green.Histochemistry and cell biology · 2026Article
- Advanced Green Extraction Methods for Valorising Artichoke Waste: Bioactive Composition, Stabilisation, and Implications for Nutrition and Disease Prevention.Foods (Basel, Switzerland) · 2026Review
- Exploring Neuroprotective Potential of Bioactive Compounds Obtained from Artichoke By-Products by Pressurized Liquid Extraction via Response Surface Methodology.International journal of molecular sciences · 2026Article
- Valorization of Artichoke Bracts in Pasta Enrichment: Impact on Nutritional, Technological, Antioxidant, and Sensorial Properties.Antioxidants (Basel, Switzerland) · 2025Article
- Green Extraction of Phenolic Compounds from Artichoke By-Products: Pilot-Scale Comparison of Ultrasound, Microwave, and Combined Methods with Pectinase Pre-Treatment.Antioxidants (Basel, Switzerland) · 2025Article
- Exploring Phenolic Compounds in Crop By-Products for Cosmetic Efficacy.International journal of molecular sciences · 2024Review
- Globe Artichoke (Foods (Basel, Switzerland) · 2024Review
- Functional and Therapeutic Potential ofNutrients · 2024Review
- Medicinal Plant-derived Phytochemicals in Detoxification.Current pharmaceutical design · 2024Review
- Article
- Anti-Inflammatory and Antioxidant Effects of Leaves and Sheath from Bamboo (Antioxidants (Basel, Switzerland) · 2023Article
- Wild Artichoke (Molecules (Basel, Switzerland) · 2023Article
- Current Research on Antioxidant, Anti-Inflammatory and Anti-Obesity Potential of Food Extracts.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, pulsed electric field (PEF-3 kV/cm; 5 kJ/kg) pretreatment was used to intensify the extractability of valuable intracellular compounds from artichoke by-products during a subsequent aqueous extraction (solid-liquid ratio = 1:10 g/mL, T = 20 °C; t = 120 min). Total phenolic content (TPC), antioxidant activity (DPPH, ABTS) and HPLC-PDA analysis of the artichoke extract (AE) and the biological effects on human cell lines were determined. Chlorogenic acid was found to be the most abundant phenolic compound (53% of the TPC) in the AE. The extract showed good antioxidant properties in a concentration-dependent manner. The potential biological effects of AE were investigated using THP-1 macrophages stimulated by lipopolysaccharides (LPS) as an in vitro model system of oxidative stress. Reduced reactive oxygen species production upon treatment with AE was found. Moreover, AE was able to reduce the secretion of the pro-inflammatory mediators Interleukin-6 and Monocyte Chemoattractant Protein-1 in LPS-stimulated macrophages, as determined by qRT-PCR and ELISA assays. These results highlighted the anti-inflammatory and antioxidant properties of the extracts from PEF-treated artichoke by-products, corroborating their potential application as a source of functional ingredients obtained through a feasible and sustainable process.
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