Rosemary Flowers as Edible Plant Foods: Phenolic Composition and Antioxidant Properties in Caenorhabditis elegans

Rosmarinus officinalis L., commonly known as rosemary, has been largely studied for its wide use as food ingredient and medicinal plant; less attention has been given to its edible flowers, being necessary to evaluate their potential as functional foods or nutraceuticals. To achieve that, the phenol...

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Detalles Bibliográficos
Autores principales: Moliner, Cristina, López, Víctor, Barros, Lillian, Dias, Maria Inês, Ferreira, Isabel C. F. R., Langa, Elisa, Gómez-Rincón, Carlota
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554989/
https://www.ncbi.nlm.nih.gov/pubmed/32882905
http://dx.doi.org/10.3390/antiox9090811

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554989/
https://www.ncbi.nlm.nih.gov/pubmed/32882905
http://dx.doi.org/10.3390/antiox9090811

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