From the Field to the Pot: Phytochemical and Functional Analyses of <i>Calendula officinalis</i> L. Flower for Incorporation in an Organic Yogurt

From the Field to the Pot: Phytochemical and Functional Analyses of <i>Calendula officinalis</i> L. Flower for Incorporation in an Organic Yogurt

Edible flowers have been used as ingredients because of their biological activities, taste, and overall appearance. This research was aimed to characterize the chemical composition and in vitro antioxidant activity of the marigold flower (<i>Calendula officinalis</i> L.) extracted with d...

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Bibliographic Details
Main Authors: Graziela Bragueto Escher, Lorena do Carmo Cardoso Borges, Jânio Sousa Santos, Thiago Mendanha Cruz, Mariza Boscacci Marques, Mariana Araújo Vieira do Carmo, Luciana Azevedo, Marianna M. Furtado, Anderson S. Sant’Ana, Mingchun Wen, Liang Zhang, Daniel Granato
Format: Article
Language:English
Published: MDPI AG 2019-11-01
Series:Antioxidants
Subjects:
antihemolytic effect
free radicals
antiproliferative activity
natural products
functional foods
edible flowers
Online Access:https://www.mdpi.com/2076-3921/8/11/559

Internet

https://www.mdpi.com/2076-3921/8/11/559

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