Lamiaceae often used in Portuguese folk medicine as a source of powerful antioxidants: Vitamins and phenolics

Author:

Barros Lillian,Heleno Sandrina A.,Carvalho Ana Maria,Ferreira Isabel C.F.R.

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

1. Metal catalyzed oxidation of tyrosine residues by different oxidation systems of copper/hydrogen peroxide;Ali;Journal of Inorganic Biochemistry,2004

2. Antioxidant activity of Agaricus sp. mushrooms by chemical, biochemical and electrochemical assays;Barros;Food Chemistry,2008

3. Etnobotánica del Parque Natural de Montesinho. Plantas, tradición y saber popular en un territorio del nordeste de Portugal;Carvalho,2005

4. Carvalho, A. M., Martins, M. E., & Frazão-Moreira, A. (2007). Flora aromática e medicinal do nordeste português: espécies, usos e saberes da Terra-Fria Transmontana. Actas do II Colóquio Nacional de Plantas Aromáticas e Medicinais. Caldas do Gerês, 28 e 29 de Setembro.

5. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom;Choi;Food Chemistry,2006

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