The Effect of Water Mineralization on the Extraction of Active Compounds from Selected Herbs and on the Antioxidant Properties of the Obtained Brews

The objective of the study was to analyze the effect of total content of minerals in waters on the effectiveness of extraction of polyphenols and flavonoids and on the antioxidant properties of brews from leaves of green and black tea, leaves of peppermint, chamomile inflorescences, leaves of sage,...

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Detalles Bibliográficos
Autores principales: Wyrostek, Jakub, Kowalski, Radosław
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8228916/
https://www.ncbi.nlm.nih.gov/pubmed/34071300
http://dx.doi.org/10.3390/foods10061227

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8228916/
https://www.ncbi.nlm.nih.gov/pubmed/34071300
http://dx.doi.org/10.3390/foods10061227

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