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4. 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, izvirni znanstveni članek Opis: 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.
Ključne besede: artichoke leaf extracts, phenolic compounds, antioxidative potential, lipid accumulation
Objavljeno v RUP: 06.12.2025; Ogledov: 260; Prenosov: 4
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5. Redox state is similar in subjects following omnivorous, vegan, vegetarian, and low-carbohydrate high-fat dietNives Bogataj Jontez, Karin Šik Novak, Zala Jenko Pražnikar, Ana Petelin, Nina Mohorko, Saša Kenig, 2025, izvirni znanstveni članek Opis: Age-related noncommunicable diseases are a major health burden in developed countries, with oxidative stress being a key contributing factor. This cross-sectional study aimed to test the hypothesis that redox status among 88 participants with a particular interest in nutrition and habitually following 4 popular dietary patterns (vegan, vegetarian, low-carbohydrate high-fat, and omnivorous), is similar, but correlates with diet quality. Dietary intake was assessed using food diaries, and venous blood samples were collected to measure serum total antioxidative capacity (TAC), bilirubin, nicotinamide adenine dinucleotide (NAD⁺)/reduced form of nicotinamide adenine dinucleotide (NADH) ratio, and sirtuin 1 concentration, and the expression of antioxidative enzymes in leukocytes. TAC and the NAD⁺/NADH ratio were higher in the vegan group compared with the vegetarian group, whereas bilirubin concentration was higher in the omnivorous compared with the low-carbohydrate high-fat group. Other differences between the dietary groups were not significant. NAD+/NADH ratio and sirtuin 1 were positively correlated with diet quality, assessed with the Healthy Eating Index. Correlation analysis between dietary variables and redox markers revealed only a few weak to moderate associations. However, a hierarchical regression model including age, gender, and dietary variables explained 19.8% of the variance in TAC, 21.2% of the variance in the NAD⁺/NADH ratio, and 44.3% of the variance in sirtuin 1 concentration. Therefore, in healthy, relatively young participants with appropriate energy intakes, endogenous mechanisms are able to compensate for oxidative stress to a similar extent, regardless of dietary pattern. Nonetheless, overall diet quality and food selection appear to play a meaningful role in redox balance.
Ključne besede: oxidative stress, total antioxidative capacity, sirtuin 1, diet quality
Objavljeno v RUP: 02.12.2025; Ogledov: 294; Prenosov: 2
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