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6. Polyphenolic composition, genetic profile and in vitro antioxidant and cytotoxic activities of artichoke varieties “Strunjanska articoka”, “Romanesco” and "Violetto di Romagna"Katja Kramberger, Alenka Baruca Arbeiter, Ana Petelin, Petra Gabrovšek, Nemanja Teslić, Saša Kenig, Aleksandra Mišan, Dunja Bandelj, Alena Stupar, Zala Jenko Pražnikar, 2025, original scientific article Abstract: In recent years, artichokes have gained attention as functional foods due to their polyphenol content and health benefits. While Italian varieties have been widely studied, the Slovenian landrace “Strunjanska articoka” remains largely unexplored. This study compared “Strunjanska articoka” with two Italian varieties, “Romanesco” and “Violetto di Romagna”, assessing genetic profiles, chemical composition, antioxidant activity, and effects on lipid accumulation. The genetic analysis confirmed the uniqueness and clear differentiation of the landrace “Strunjanska articoka” from the two commercial varieties. Analysing the profiles of phenolic compounds in the leaf extracts of these morphologically different artichoke varieties underlines their unique phytochemical composition, which translates into different health benefits. “Romanesco” showed the highest free radical scavenging activity (EC50 = 100 µg/mL), followed by “Strunjanska articoka” (EC50 = 143 µg/mL), and “Violetto di Romagna” (EC50 = 160 µg/mL). Importantly, “Strunjanska articoka” demonstrated superior cytoprotective effects against oxidative stress in HepG2 and CCD112CoN cells. It also reduced lipid accumulation in HepG2 cells, along with “Violetto di Romagna,” whereas “Romanesco” did not. These findings justify further investigation into the potential therapeutic effects of “Strunjanska articoka” and support the rationale for its cultivation.
Keywords: artichoke leaf extracts, phenolic compounds, antioxidative potential, lipid accumulation
Published in RUP: 06.12.2025; Views: 301; Downloads: 4
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9. Helichrysum italicum ssp. italicum infusion promotes fat oxidation in hepatocytes and stimulates energy expenditure and fat oxidation after acute ingestion in humans : a pilot studySaša Kenig, Katja Kramberger, Ana Petelin, Dunja Bandelj, Alenka Baruca Arbeiter, Ana Miklavčič Višnjevec, Kelly Peeters, Nina Mohorko, Karin Šik Novak, Zala Jenko Pražnikar, 2021, original scientific article Keywords: Helichrysum italicum, infusion, polyphenols, energy expenditure, fat oxidation, blood pressure, pilot study
Published in RUP: 30.07.2021; Views: 2740; Downloads: 81
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10. Developing an olive biorefinery in Slovenia bElektronski vir : analysis of phenolic compounds found in olive mill pomace and wastewaterAna Miklavčič Višnjevec, Paul Baker, Adam Charlton, Dave Preskett, Kelly Peeters, Črtomir Tavzes, Katja Kramberger, Matthew Schwarzkopf, 2021, original scientific article Keywords: Olea oleuropea L., olive mill effluents, pomace, HPLC-DAD-qTOF, phenolic compounds
Published in RUP: 25.12.2020; Views: 3130; Downloads: 59
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