Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce

Polygonatum odoratum (Mill.) Druce (POD) is a natural plant widely used for food and medicine, thanks to its rich content of a strong antioxidant agent called homoisoflavones. However, food processing methods could affect the stability of POD flavones, resulting in changes to their antioxidant activ...

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Detalles Bibliográficos
Autores principales: Xia, Guanghui, Li, Xinhua, Zhang, Zhen, Jiang, Yuhang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: De Gruyter 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7874555/
https://www.ncbi.nlm.nih.gov/pubmed/33817302
http://dx.doi.org/10.1515/biol-2021-0010

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7874555/
https://www.ncbi.nlm.nih.gov/pubmed/33817302
http://dx.doi.org/10.1515/biol-2021-0010

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