Determination of Anthocyanins and Antioxidants in ‘Titanbicus’ Edible Flowers In Vitro and In Vivo-Reference-Cited by-同舟云学术

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Determination of Anthocyanins and Antioxidants in ‘Titanbicus’ Edible Flowers In Vitro and In Vivo

Published:2020-04-04 Issue:2 Volume:75 Page:265-271
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Chensom Sasicha,Shimada Yasuhito,Nakayama Hiroko,Yoshida Kumi,Kondo Tadao,Katsuzaki Hirotaka,Hasegawa Sachiko,Mishima Takashi

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-020-00813-3.pdf

Reference35 articles.

1. Chanwitheesuk A, Teerawutgulrag A, Rakariyatham N (2005) Screening of antioxidant activity and antioxidant compounds of some edible plants of Thailand. Food Chem 92:491–497. https://doi.org/10.1016/j.foodchem.2004.07.035

2. Pires TCSP, Dias MI, Barros L, Ferreira ICFR (2017) Nutritional and chemical characterization of edible petals and corresponding infusions: valorization as new food ingredients. Food Chem 220:337–343. https://doi.org/10.1016/j.foodchem.2016.10.026

3. Kirker C. L, Newman M. A (2016) Edible flowers: a global history, 1st edn. Reaktion Books Ltd., London

4. Wang F, Miao M, Xia H et al (2017) Antioxidant activities of aqueous extracts from 12 Chinese edible flowers in vitro and in vivo. Food Nutr Res 61:1–9. https://doi.org/10.1080/16546628.2017.1265324

5. Jabeur I, Pereira E, Barros L (2017) Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents. Food Res Int 100:717–723. https://doi.org/10.1016/j.foodres.2017.07.073

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