Wild Mediterranean Plants as Traditional Food: A Valuable Source of Antioxidants

Journal of Food Science

Volumn 76, Issue 1, 2011, Pages

  Vanzani, Paola ^a,b   Rossetto, Monica ^a,b   De Marco, Veronica ^a   Sacchetti, Linda E ^a   Paoletti, Maurizio G ^a   Rigo, Adelio ^a,b  

^a UNIVERSITY OF PADOVA   (Italy)

^b NATIONAL INSTITUTE OF BIOSTRUCTURES AND BIOSYSTEMS   (Italy)

Author keywords

Antioxidant activity; Edible herbs; Lipid peroxidation; Polyphenols; Radical scavenging activity

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; COUMARIC ACID; FLAVONOID; PHENOL DERIVATIVE; PLANT EXTRACT; POLYPHENOLS; SCAVENGER;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; HEAT; ITALY; MEDICINAL PLANT; MEDITERRANEAN DIET; PLANT; PLANT LEAF; SOUTHERN EUROPE; SPECIES DIFFERENCE; SPECTROPHOTOMETRY;

ANTHOCYANINS; ANTIOXIDANTS; COUMARIC ACIDS; DIET, MEDITERRANEAN; FLAVONOIDS; FREE RADICAL SCAVENGERS; HOT TEMPERATURE; ITALY; MEDITERRANEAN REGION; PHENOLS; PLANT EXTRACTS; PLANT LEAVES; PLANTS, EDIBLE; PLANTS, MEDICINAL; SPECIES SPECIFICITY; SPECTROPHOTOMETRY;

CICHORIUM INTYBUS; VACCINIUM;

EID: 78651415906     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01949.x     Document Type: Article

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