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Edible Flowers: A Rich Source of Phytochemicals with Antioxidant and Hypoglycemic Properties

Monica Rosa Loizzo1, Alessandro Pugliese2, Marco Bonesi1

  • 1Department of Pharmacy, Health and Nutritional Sciences, University of Calabria , 87036 Rende, Cosenza, Italy.

Journal of Agricultural and Food Chemistry
|August 14, 2015
PubMed

Keywords:
antioxidant activitycarbohydrate-hydrolyzing enzymesedible flowersfatty acidsflavonoids

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