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F. Ferioli, E. Giambanelli, L. F. D’Antuono, H. S. Costa, T. G. Albuquerque, A. S. Silva, O. Hayran and B. Kocaoglu, “Comparison of Leafy Kale Populations from Italy, Portugal, and Turkey for Their Bioactive Compound Content: Phenolics, Glucosinolates, Carotenoids, and Chlorophylls,” Journal of the Science of Food and Agriculture, Vol. 93, No. 14, 2013, pp. 3478-3489.
http://dx.doi.org/10.1002/jsfa.6253

has been cited by the following article:

• TITLE: The Agronomic Techniques as Determinants of the Phenolic Content and the Biological Antioxidant Effect of Palm-Tree Kale

  AUTHORS: Francesca Danesi, Veronica Valli, Simona Elementi, Luigi Filippo D’Antuono

  KEYWORDS: Kale; Brassica oleracea L.; Cultured Cardiomyocytes; Antioxidants; Phytochemicals; Agronomic Techniques; Plant Density; Nitrogen Fertilization

  JOURNAL NAME: Food and Nutrition Sciences, Vol.5 No.1, January 7, 2014

  ABSTRACT: The content of phytochemicals in vegetables is strongly affected by genetic, agronomic, and environmental factors, and by transportation and storage conditions, potentially affecting the sensory and putative health-promoting properties. In this study the impact of different agricultural techniques on the phenolics content and antioxidant activity of extracts from a traditional Italian kale landrace, called palm-tree kale (Brassica oleracea L., ssp. acephala DC, var. sabellica L.) was evaluated. Furthermore, the antioxidant effects of the different extracts were assessed in a biological system using primary cultures of neonatal rat cardiomyocytes. The final aim was to evidence whether and how the agronomic practices can affect the antioxidant properties of kale not only in vitro but also in cells. Results herein reported underline the influence of the crop production strategies in establishing the potential health benefits of a vegetable. This research approach could be useful for the selection of production techniques that are able to provide edible vegetables with higher functional activity, and evidences the need to study the food domain as a whole with the nutrition domain, and to integrate all results in order to have an overall “foodomics” vision allowing the improvement of health and well-being.