The artichoke of Montelupone protagonist in scientific research

The Montelupone artichoke is talked about.

“Agronomic and nutritional quality, and fresh and processing attitude, of globe artichoke (Cynara cardunculus L. var.scolymus) cultivars and an Italian landrace”

Questo il titolo dell’articolo pubblicato sulla prestigiosa rivista “The Journal of Horticultural Science and Biotechnology”, epublished in Oxford. Authors: Dr. Roberto Cappelletti from Macerata and the staff of Prof. Bruno Mezzetti (Francesca Balducci, Jacopo Diamanti, Luca Mazzoni, Franco Capocasa, Maurizio Battino) of the Faculty of Agricultural, Food and Environmental Sciences of the Polytechnic University of the Marche of Ancona.

Immagine di "The Journal of Horticultural Science and Biotechnology" per il Carciofo di Montelupone
The Journal of Horticultural Science and Biotechnology

The work highlights the qualities of the Montelupone Artichoke, comparing the production, morphological, qualitative and nutritional parameters with the other commercial crops (Apollo, Romanesco C3, Exploter).

Immagine di carciofi monteluponesi
        Biological artichoke of Montelupone

Montelupone Artichoke is characterized by excellent nutritional values, beneficial and therapeutic qualities for human health. Precisely for this reason, the consumption of the fresh product is recommended. The typical vegetable is rich in antioxidants capable of preventing arteriosclerotic and cardiovascular diseases and protects the immune system.

Immagine del Dott. Roberto Cappelletti
           Dott. Roberto Cappelletti

Dr. Roberto Cappelletti (pictured) is the greatest scholar of the Artichoke of Montelupone and for over twenty years he has followed the enhancement of the product, with field research and specific studies.

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