From the Field to the Pot: Phytochemical and Functional Analyses of Calendula officinalis L. Flower for Incorporation in an Organic Yogurt

Edible flowers have been used as ingredients because of their biological activities, taste, and overall appearance. This research was aimed to characterize the chemical composition and in vitro antioxidant activity of the marigold flower (Calendula officinalis L.) extracted with different proportion...

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Detalles Bibliográficos
Autores principales: Bragueto Escher, Graziela, Cardoso Borges, Lorena do Carmo, Sousa Santos, Jânio, Mendanha Cruz, Thiago, Boscacci Marques, Mariza, Araújo Vieira do Carmo, Mariana, Azevedo, Luciana, M. Furtado, Marianna, S. Sant’Ana, Anderson, Wen, Mingchun, Zhang, Liang, Granato, Daniel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6912323/
https://www.ncbi.nlm.nih.gov/pubmed/31731768
http://dx.doi.org/10.3390/antiox8110559

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6912323/
https://www.ncbi.nlm.nih.gov/pubmed/31731768
http://dx.doi.org/10.3390/antiox8110559

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