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

• 主要な著者: Cristina Moliner (著者), Víctor López (著者), Lillian Barros (著者), Maria Inês Dias (著者), Isabel C. F. R. Ferreira (著者), Elisa Langa (著者), Carlota Gómez-Rincón (著者)
• フォーマット: 図書
• 出版事項: MDPI AG, 2020-09-01T00:00:00Z.
• 主題: article
• オンライン･アクセス: 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...