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Edible flowers as sources of phenolic compounds with bioactive potential

Tânia C S P Pires1, Maria Inês Dias2, Lillian Barros3

  • 1Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno s/n, 37007 Salamanca, Spain.

Food Research International (Ottawa, Ont.)
|February 14, 2018
PubMed

Keywords:
BioactivityEdible flowersInfusionsPhenolic compounds

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