Comprehensive Phenolic and Free Amino Acid Analysis of Rosemary Infusions: Influence on the Antioxidant Potential

The phenolics profile, free amino acids composition, and antioxidant potential of rosemary infusions were studied. Forty-four compounds belonging to nine different groups (hydroxybenzoic acids, hydroxycinnamic acids, flavan-3-ols, flavanones, flavones, phenolic diterpenes, hydroxybenzaldehydes, coum...

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Detalles Bibliográficos
Autores principales: Peixoto, Juliana A. Barreto, Álvarez-Rivera, Gerardo, Alves, Rita C., Costa, Anabela S. G., Machado, Susana, Cifuentes, Alejandro, Ibáñez, Elena, Oliveira, M. Beatriz P. P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8004834/
https://www.ncbi.nlm.nih.gov/pubmed/33807074
http://dx.doi.org/10.3390/antiox10030500

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8004834/
https://www.ncbi.nlm.nih.gov/pubmed/33807074
http://dx.doi.org/10.3390/antiox10030500

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