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Keywords = Pizza Napoletana

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14 pages, 2323 KiB  
Article
The Nutraceutical Properties of “Pizza Napoletana Marinara TSG” a Traditional Food Rich in Bioaccessible Antioxidants
by Irene Dini, Luana Izzo, Giulia Graziani and Alberto Ritieni
Antioxidants 2021, 10(3), 495; https://doi.org/10.3390/antiox10030495 - 22 Mar 2021
Cited by 10 | Viewed by 5524
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” [...] Read more.
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. Full article
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11 pages, 809 KiB  
Proceeding Paper
The Nutraceutical Properties of “Pizza Marinara TSG” a Traditional Food Rich in Bioaccessible Antioxidants
by Irene Dini, Luana Izzo, Giulia Graziani and Alberto Ritieni
Med. Sci. Forum 2021, 2(1), 2; https://doi.org/10.3390/CAHD2020-08563 - 30 Nov 2020
Viewed by 1452
Abstract
Italian gastronomy experiences have ever-enhancing fame around the world. This 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. In this work, the antioxidant potential of the [...] Read more.
Italian gastronomy experiences have ever-enhancing fame around the world. This 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. In this work, the antioxidant potential of the “pizza marinara” included in the register of traditional specialties guaranteed (TSG) was determined. An ABTS method evaluated the antioxidant activity of the homogenized pizza. 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 marinara TSG” had a polyphenol concentration, lycopene level, antioxidant activity, and bioaccessibility of phenolic compounds and lycopene which were better than similar pizzas. They confirmed the nutritional importance of traditional preparations and established the functional potential of “pizza marinara TSG” as a food rich in bio-accessible antioxidants. Full article
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