Peer-Review Record
Chicory: Understanding the Effects and Effectors of This Functional Food
Nutrients 2022, 14(5), 957; https://doi.org/10.3390/nu14050957
by
Céline L. Pouille 1,2, Souad Ouaza 1,2, Elise Roels 1,2
, Josette Behra 1, Melissa Tourret 1, Roland Molinié 3, Jean-Xavier Fontaine 3, David Mathiron 4, David Gagneul 1,2, Bernard Taminiau 5, Georges Daube 5, Rozenn Ravallec 1, Caroline Rambaud 1,2, Jean-Louis Hilbert 1,2, Benoit Cudennec 1 and Anca Lucau-Danila 1,2,*
, Josette Behra 1, Melissa Tourret 1, Roland Molinié 3, Jean-Xavier Fontaine 3, David Mathiron 4, David Gagneul 1,2, Bernard Taminiau 5, Georges Daube 5, Rozenn Ravallec 1, Caroline Rambaud 1,2, Jean-Louis Hilbert 1,2, Benoit Cudennec 1 and Anca Lucau-Danila 1,2,*Reviewer 1:
Anonymous
Reviewer 2:
Anonymous
Nutrients 2022, 14(5), 957; https://doi.org/10.3390/nu14050957
Submission received: 2 February 2022
/
Accepted: 22 February 2022
/
Published: 23 February 2022
(This article belongs to the Topic Applied Sciences in Functional Foods)
Round 1
Reviewer 1 Report
The authors studied biological effects of chicory. Main components of chicory (fructose, chlorogenic acid, sesquiterpene lactones) were evaluated for their antioxidant, antibacterial and anticancer properties. Many techniques were used for characterization of biological properties. Moreover, the effect was proved on mouse model.
The manuscript is well written and experimental data are correctly presented.
Explanation of some shortcuts are missing.
Reviewer 2 Report
Very good paper. Interesting results.
