Rosemary Flowers as Edible Plant Foods: Phenolic Composition and Antioxidant Properties in <i>Caenorhabditis elegans</i>

• Main Authors: Cristina Moliner (Author), Víctor López (Author), Lillian Barros (Author), Maria Inês Dias (Author), Isabel C. F. R. Ferreira (Author), Elisa Langa (Author), Carlota Gómez-Rincón (Author)
• Format: Book
• Published: MDPI AG, 2020-09-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

<i>Rosmarinus officinalis</i> 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 achie...