Nutritional Composition and Antioxidant Capacity in Edible Flowers: Characterisation of Phenolic Compounds by HPLC-DAD-ESI/MSn

Nutritional composition, antioxidant activity and phenolic compounds of wild Taraxacum sect. Ruderalia

(2014) Maria Inês Dias et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant capacity of crude extracts and their solvent fractions of selected Algerian Lamiaceae

(2013) Nabyla Khled khoudja et al.   INDUSTRIAL CROPS AND PRODUCTS

Compositional, Nutritional, and Functional Characteristics of Instant Teas Produced from Low- and High-Quality Black Teas

(2013) Cesarettin Alasalvar et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical Composition of Essential Oils and Toxicological evaluation ofTagetes erectaandTagetes patulafrom Venezuela

(2013) Rossana Martínez et al.   Journal of Essential Oil Bearing Plants

Immunosuppressive activity of an aqueous Viola tricolor herbal extract

(2013) Roland Hellinger et al.   JOURNAL OF ETHNOPHARMACOLOGY

Characterization of phenolic compounds in flowers of wild medicinal plants from Northeastern Portugal

(2012) Lillian Barros et al.   FOOD AND CHEMICAL TOXICOLOGY

Assessment of antioxidant capacity for scavenging free radicals in vitro: A rational basis and practical application

(2012) Mizuki Takashima et al.   FREE RADICAL BIOLOGY AND MEDICINE

Edible Flowers—A New Promising Source of Mineral Elements in Human Nutrition

(2012) Otakar Rop et al.   MOLECULES

Free radicals and antioxidants: updating a personal view

(2012) Barry Halliwell   NUTRITION REVIEWS

Antioxidant Bioactive Compounds in Selected Industrial Processing and Fresh Consumption Tomato Cultivars

(2011) Verónica García-Valverde et al.   Food and Bioprocess Technology

Polyphenolic antioxidant profiles of yellow camellia

(2011) Lixia Song et al.   FOOD CHEMISTRY

Potential health enhancing properties of edible flowers from Thailand

(2011) Onanong Kaisoon et al.   FOOD RESEARCH INTERNATIONAL

Comparative antioxidant-capacity and -content of leaves, bulbs, roots, flowers and fruit of Gethyllis multifolia L. Bolus and G. villosa Thunb. species

(2011) C.W. Daniels et al.   SOUTH AFRICAN JOURNAL OF BOTANY

Fresh edible flowers of ornamental plants – A new source of nutraceutical foods

(2011) Jiri Mlcek et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Phenolic compounds and antioxidant activities of edible flowers from Thailand

(2011) Onanong Kaisoon et al.   Journal of Functional Foods

Antioxidant activity and chemical constituents of edible flower of Sophora viciifolia

(2010) Zhigang Tai et al.   FOOD CHEMISTRY

Nutritional and in vitro antioxidant properties of edible wild greens in Iberian Peninsula traditional diet

(2010) Dafne Martins et al.   FOOD CHEMISTRY

Antihypertensive effects of isoquercitrin and extracts from Tropaeolum majus L.: Evidence for the inhibition of angiotensin converting enzyme

(2010) Arquimedes Gasparotto Junior et al.   JOURNAL OF ETHNOPHARMACOLOGY

Ellagitannins, ellagic acid and vascular health

(2010) Mar Larrosa et al.   MOLECULAR ASPECTS OF MEDICINE

Comparison of the polyphenolic composition and antioxidant activity of European commercial fruit juices

(2010) Gina Borges et al.   Food & Function

Identification and Quantification of Phenolic Compounds from the Forage Legume Sainfoin (Onobrychis viciifolia)

(2009) Ionela Regos et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Natriuretic and diuretic effects of Tropaeolum majus (Tropaeolaceae) in rats

(2009) Arquimedes Gasparotto et al.   JOURNAL OF ETHNOPHARMACOLOGY

Major anthocyanins and antioxidant activity of Nasturtium flowers (Tropaeolum majus)

(2008) G.A. Garzón et al.   FOOD CHEMISTRY

Vasorelaxant and Antioxidant Activities of Spilanthes acmella Murr.

(2008) Orapin Wongsawatkul et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Studies on the antioxidant and analgesic activities of Aztec marigold (Tagetes erecta) flowers

(2008) Samra Bashir et al.   PHYTOTHERAPY RESEARCH

A comparative study on the free radical scavenging activities of some fresh flowers in southern China

(2007) Zeng Youwei et al.   LWT-FOOD SCIENCE AND TECHNOLOGY