Blackberry Leaves as New Functional Food? Screening Antioxidant, Anti-Inflammatory and Microbiological Activities in Correlation with Phytochemical Analysis

• 主要な著者: Magdalena Paczkowska-Walendowska (著者), Anna Gościniak (著者), Daria Szymanowska (著者), Dominik Szwajgier (著者), Ewa Baranowska-Wójcik (著者), Piotr Szulc (著者), Dagna Dreczka (著者), Marek Simon (著者), Judyta Cielecka-Piontek (著者)
• フォーマット: 図書
• 出版事項: MDPI AG, 2021-12-01T00:00:00Z.
• 主題: article
• オンライン･アクセス: Connect to this object online.

Blackberry fruits are recognized as functional foods while blackberry leaves are outside this classification and they also contain active compounds with health-promoting potential. Therefore, the aim of this study was the phytochemical analysis of blackberry leaves of varieties (Chester, Loch Ness,...