Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system

Fernanda Silva Ferreira, Vanessa Sales de Oliveira, Davy William Hidalgo Chávez, Douglas Siqueira de Almeida Chaves, Cristiano Jorge Riger, Alexandra Christine Helena Frankland Sawaya, Glória Maria Guizellini, Geni Rodrigues Sampaio, Elizabeth Aparecida Ferraz da Silva Torres, Tatiana Saldanha