Antioxidant activity and bioaccessibility of phenolic compounds in white, red, blue, purple, yellow and orange edible flowers through a simulated intestinal barrier
Janne Santos de Morais, Anderson S. Sant’Ana, Aline Macedo Dantas, Beatriz S. Silva, Marcos dos Santos Lima, Graciele da Silva Campelo Borges, Marciane Magnani
Topics & Concepts
ChemistryPelargonidinFood scienceProanthocyanidinRutinDPPHFlavanoneAntioxidantSyringic acidCitrus paradisiAnthocyaninPolyphenolHesperidinTanninCondensed tanninDigestion (alchemy)FlavonoidBotanyCyanidinGallic acidBiochemistryChromatographyRutaceaeBiologyMedicinePathologyAlternative medicinePhytochemicals and Antioxidant ActivitiesAntioxidant Activity and Oxidative StressPhytochemistry and Biological Activities