Variation in phenolic compounds, α-linolenic acid and linoleic acid contents and antioxidant activity of purslane (Portulaca oleracea L.) during phenological growth stages
Azadeh Saffaryazdi, Ali Ganjeali, Reza Farhoosh, Monireh Cheniany
Topics & Concepts
PortulacaChemistryLinoleic acidFood scienceAntioxidantPhenolsLinolenic acidFatty acidBotanyBiologyBiochemistryAntioxidants, Aging, Portulaca oleraceaBiochemical effects in animalsMedicinal Plants and Bioactive Compounds