Related references
Note: Only part of the references are listed.Assessment of antioxidant activity, minerals and chemical constituents of edible mahua(Madhuca longifolia)flower and fruit of using principal component analysis
Vinti Singh et al.
NUTRITION & FOOD SCIENCE (2021)
An Overview on the Market of Edible Flowers
Luana Fernandes et al.
FOOD REVIEWS INTERNATIONAL (2020)
Antiviral activities of Lonicera japonica Thunb. Components against grouper iridovirus in vitro and in vivo
Mingzhu Liu et al.
AQUACULTURE (2020)
Nutraceutical potential of tree flowers: A comprehensive review on biochemical profile, health benefits, and utilization
Dave Jaydeep Pinakin et al.
FOOD RESEARCH INTERNATIONAL (2020)
Exploration of Wild Edible Plants Used as Food by Gaddis-A Tribal Community of the Western Himalaya
Arti Thakur et al.
TheScientificWorldJOURNAL (2020)
Nutritional Composition, Bioactive Compounds and Antioxidant Activity of Wild Edible Flowers Consumed in Semiarid Regions of Mexico
Jose Manuel Pinedo-Espinoza et al.
PLANT FOODS FOR HUMAN NUTRITION (2020)
Freezing of edible flowers: Effect on microbial and antioxidant quality during storage
Luana Fernandes et al.
JOURNAL OF FOOD SCIENCE (2020)
Influence of Harvest Date and Postharvest Treatment on Carotenoid and Flavonoid Composition in French Marigold Flowers
Apurva Bhave et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Synchronous insight of in vitro and in vivo biological activities of Sambucus nigra L. extracts for industrial uses
Ana Henriques Mota et al.
INDUSTRIAL CROPS AND PRODUCTS (2020)
Process optimization for the development of a synbiotic beverage based on lactic acid fermentation of nutricereals and milk-based beverage
Ashwani Kumar et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Constituents of Coreopsis lanceolata Flower and Their Dipeptidyl Peptidase IV Inhibitory Effects
Bo-Ram Kim et al.
MOLECULES (2020)
Edible flowers, a source of valuable phytonutrients and their pro-healthy effects - A review
Marta Skrajda-Brdak et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Effects of Different Harvest Times on Nutritional Component of Herbaceous Peony Flower Petals
Weixing Li et al.
JOURNAL OF CHEMISTRY (2020)
Quantitative and Qualitative Identification of Bioactive Compounds in Edible Flowers of Black and Bristly Locust and Their Antioxidant Activity
Ewelina Hallmann
BIOMOLECULES (2020)
Determination of carotenoids in flowers and food supplements by HPLC-DAD
Petra Pavelkova et al.
ACTA CHIMICA SLOVACA (2020)
How Many Wild Edible Plants Do We Eat-Their Diversity, Use, and Implications for Sustainable Food System: An Exploratory Analysis in India
Avik Ray et al.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2020)
Plant food anti-nutritional factors and their reduction strategies: an overview
Mrinal Samtiya et al.
FOOD PRODUCTION PROCESSING AND NUTRITION (2020)
Bioaccessibility of phenolic compounds in native and exotic frozen pulps explored in Brazil using a digestion model coupled with a simulated intestinal barrier
Aline Macedo Dantas et al.
FOOD CHEMISTRY (2019)
Variation in floral antioxidant activities and phytochemical properties among butterfly pea (Clitoria ternatea L.) germplasm
Tee Havananda et al.
GENETIC RESOURCES AND CROP EVOLUTION (2019)
Flavonoid Components of Different Color Magnolia Flowers and Their Relationship to Cultivar Selections
Ninghang Wang et al.
HORTSCIENCE (2019)
Nutritional and Nutraceutical Composition of Pansies (Viola x wittrockiana) During Flowering
Luana Fernandes et al.
JOURNAL OF FOOD SCIENCE (2019)
Determination of Flavonoids and Carotenoids and Their Contributions to Various Colors of Rose Cultivars (Rosa spp.)
Huihua Wan et al.
FRONTIERS IN PLANT SCIENCE (2019)
Viola cornuta and Viola x wittrockiana: Phenolic compounds, antioxidant and neuroprotective activities on Caenorhabditis elegans
Cristina Moliner et al.
JOURNAL OF FOOD AND DRUG ANALYSIS (2019)
Evaluation of anti-adipogenic active homoisoflavonoids from Portulaca oleracea
Jung Im Lee et al.
ZEITSCHRIFT FUR NATURFORSCHUNG SECTION C-A JOURNAL OF BIOSCIENCES (2019)
The anti-inflammatory potential of Portulaca oleracea L. (purslane) extract by partial suppression on NF-κB and MAPK activation
Lingchao Miao et al.
FOOD CHEMISTRY (2019)
A systematic investigation on free phenolic acids and flavonoids profiles of commonly consumed edible flowers in China
Jingyun Zheng et al.
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2019)
Comparative Analysis of Phytochemical Composition of Gamma-Irradiated Mutant Cultivars of Chrysanthemum morifolium
Jaihyunk Ryu et al.
MOLECULES (2019)
Antidiabetic Potential of Medicinal Plants and Their Active Components
Bahare Salehi et al.
BIOMOLECULES (2019)
Acute and sub-acute oral toxicity studies of standardized extract of Nasturtium officinale in Wistar rats
M. Clemente et al.
REGULATORY TOXICOLOGY AND PHARMACOLOGY (2019)
From the Field to the Pot: Phytochemical and Functional Analyses of Calendula officinalis L. Flower for Incorporation in an Organic Yogurt
Graziela Bragueto Escher et al.
ANTIOXIDANTS (2019)
Effects of Viola tricolor Flower Hydroethanolic Extract on Lung Inflammation in a Mouse Model of Chronic Asthma
Elham Harati et al.
Iranian Journal of Allergy Asthma and Immunology (2019)
Beneficial Effects of Natural Bioactive Compounds from Hibiscus sabdariffa L. on Obesity
Oyindamola Vivian Ojulari et al.
MOLECULES (2019)
THE INFLUENCE OF VARIOUS DRYING METHODS ON THE QUALITY OF EDIBLE FLOWER PETALS
Jekaterina Dorozko et al.
FOODBALT 2019: 13TH BALTIC CONFERENCE ON FOOD SCIENCE AND TECHNOLOGY: FOOD. NUTRITION. WELL-BEING. (2019)
Chrysanthemum extract attenuates hepatotoxicity via inhibiting oxidative stress in vivo and in vitro
Zixia Tian et al.
FOOD & NUTRITION RESEARCH (2019)
Antidiabetic, anti-hyperlipidemic and antioxidant activities of Bauhinia variegata flower extract
Abhishek K. Tripathi et al.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2019)
Physicochemical quality, antioxidant capacity and nutritional value of edible flowers of some wild dahlia species
Esteban Arturo Rivera Espejel et al.
FOLIA HORTICULTURAE (2019)
Nutraceuticals and antioxidant properties of Lonicera japonica Thunb. as affected by heating time
Jungu Lee et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2019)
The analysis of phenolic compounds in daylily using UHPLC-HRMSn and evaluation of drying processing method by fingerprinting and metabolomic approaches
Jianghao Sun et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)
Characterisation of flower colouration in 30 Rhododendron species via anthocyanin and flavonol identification and quantitative traits
H. Du et al.
PLANT BIOLOGY (2018)
The influence of electron beam radiation in the nutritional value, chemical composition and bioactivities of edible flowers of Bauhinia variegata L. var. candida alba Buch.-Ham from Brazil
Anna L. C. H. Villavicencio et al.
FOOD CHEMISTRY (2018)
Chemical composition of the edible flowers, pansy (Viola wittrockiana) and snapdragon (Antirrhinum majus) as new sources of bioactive compounds
Rocio Gonzalez-Barrio et al.
FOOD CHEMISTRY (2018)
Edible flowers as sources of phenolic compounds with bioactive potential
Tania C. S. P. Pires et al.
FOOD RESEARCH INTERNATIONAL (2018)
Effect of application of edible coating and packaging on the quality of pansies (Viola x wittrockiana) of different colors and sizes
Luana Fernandes et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2018)
Antioxidant capacities and total phenolic contents of 30 flowers
Guan-Lin Chen et al.
INDUSTRIAL CROPS AND PRODUCTS (2018)
Flavonols and Carotenoids in Yellow Petals of Rose Cultivar (Rosa 'Sun City'): A Possible Rich Source of Bioactive Compounds
Huihua Wan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Physicochemical, antioxidant and sensory characteristics of sponge cakes fortified with Clitoria ternatea extract
Porntip Pasukamonset et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)
Characterization of phenolic compounds in petal extracts of rose
Poonam Kumari et al.
INDIAN JOURNAL OF HORTICULTURE (2018)
Incorporation of natural colorants obtained from edible flowers in yogurts
Tania C. S. P. Pires et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Hepatoprotective potential of Malvaviscus arboreus against carbon tetrachloride-induced liver injury in rats
Omnia Hesham Abdelhafez et al.
PLOS ONE (2018)
Effects of postharvest chilling and heating treatments on the sensory quality and antioxidant system of daylily flowers
Wei Liu et al.
HORTICULTURE ENVIRONMENT AND BIOTECHNOLOGY (2018)
Traditionally used wild edible plants of district Udhampur, J&K, India
Harpreet Bhatia et al.
JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE (2018)
Edible Flowers of Tagetes erecta L. as Functional Ingredients: Phenolic Composition, Antioxidant and Protective Effects on Caenorhabditis elegans
Cristina Moliner et al.
NUTRIENTS (2018)
Skin anti-inflammatory activity of rose petal extract (Rosa gallica) through reduction of MAPK signaling pathway
Myung-hee Lee et al.
FOOD SCIENCE & NUTRITION (2018)
Nutritional Compositions and Phytochemical Properties of the Edible Flowers from Selected Zingiberaceae Found in Thailand
Apinya Rachkeeree et al.
FRONTIERS IN NUTRITION (2018)
Toxicology of the aqueous extract from the flowers of Butea monosperma Lam. and it's metabolomics in yeast cells
Washim Khan et al.
FOOD AND CHEMICAL TOXICOLOGY (2017)
Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients
Tania C. S. P. Pires et al.
FOOD CHEMISTRY (2017)
Factors influencing consumers' attitudes towards the consumption of edible flowers
Nai-Hua Chen et al.
FOOD QUALITY AND PREFERENCE (2017)
Structural elucidation of a polysaccharide from Lonicera japonica flowers, and its neuroprotective effect on cerebral ischemia-reperfusion injury in rat
Danying Su et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)
Hypoglycemic and hypolipidemic effects of a polysaccharide from flower buds of Lonicera japonica in streptozotocin-induced diabetic rats
Dongying Wang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)
Isorhamnetin and Quercetin Derivatives as Anti-Acetylcholinesterase Principles of Marigold (Calendula officinalis) Flowers and Preparations
Daniil N. Olennikov et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2017)
Gamma irradiation of medicinally important plants and the enhancement of secondary metabolite production
P. Vivek Vardhan et al.
INTERNATIONAL JOURNAL OF RADIATION BIOLOGY (2017)
Hypoglycemic effect of the polyphenols rich extract from Rose rugosa Thunb on high fat diet and STZ induced diabetic rats
Liu Liu et al.
JOURNAL OF ETHNOPHARMACOLOGY (2017)
Edible flowers: A review of the nutritional, antioxidant, antimicrobial properties and effects on human health
Luana Fernandes et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2017)
Profile of the Phenolic Compounds of Rosa rugosa Petals
Andrzej Cendrowski et al.
JOURNAL OF FOOD QUALITY (2017)
Antioxidant, Antidiabetic, and Antihypertensive Properties of Echinacea purpurea Flower Extract and Caffeic Acid Derivatives Using In Vitro Models
Shiow-Ying Chiou et al.
JOURNAL OF MEDICINAL FOOD (2017)
Phenolic compounds, antioxidant potential and antiproliferative potential of 10 common edible flowers from China assessed using a simulated in vitro digestion-dialysis process combined with cellular assays
Weisu Huang et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)
Anti-adipogenic effects of Tropaeolum majus (nasturtium) ethanol extract on 3T3-L1 cells
Gi-Chang Kim et al.
FOOD & NUTRITION RESEARCH (2017)
Why they eat, what they eat: patterns of wild edible plants consumption in a tribal area of Western Himalaya
Deepika Thakur et al.
JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE (2017)
Antioxidant, Xanthine Oxidase and Monoamine Oxidase Inhibitory Potential of Coumarins: A Review
Priyanka Dhiman et al.
CURRENT ORGANIC CHEMISTRY (2017)
Phytochemical Content, Health Benefits, and Toxicology of Common Edible Flowers: A Review (2000-2015)
Baiyi Lu et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)
Edible Flowers: A Rich Source of Phytochemicals with Antioxidant and Hypoglycemic Properties
Monica Rosa Loizzo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Evaluation of Antioxidant, Toxicological and wound healing Properties of Hibiscus rosa-sinensis L. (Malvaceae) ethanolic leaves extract on different Experimental animal models
Sumanta Mondal et al.
INDIAN JOURNAL OF PHARMACEUTICAL EDUCATION AND RESEARCH (2016)
A Comparison of Thermal Processing, Freeze Drying and Forward Osmosis for the Downstream Processing of Anthocyanin from Rose Petals
B. S. Chanukya et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2016)
Isolation and Characterization of Anthocyanins from Hibiscus sabdariffa Flowers
Claudia Grajeda-Iglesias et al.
JOURNAL OF NATURAL PRODUCTS (2016)
Constituents of French Marigold (Tagetes patula L.) Flowers Protect Jurkat T-Cells against Oxidative Stress
Irakli Chkhikvishvili et al.
OXIDATIVE MEDICINE AND CELLULAR LONGEVITY (2016)
Antioxidant power, anthocyanin content and organoleptic performance of edible flowers
Stefano Benvenuti et al.
SCIENTIA HORTICULTURAE (2016)
Flavonoid content and expression analysis of flavonoid biosynthetic genes in herbaceous peony (Paeonia lactiflora Pall.) with double colors
Wu Yan-qing et al.
JOURNAL OF INTEGRATIVE AGRICULTURE (2016)
Wild chrysanthemum extract prevents UVB radiation-induced acute cell death and photoaging
Sujiao Sun et al.
CYTOTECHNOLOGY (2016)
HPLC Analysis and Determination of Carotenoid Pigments in Commercially Available Plant Extracts
T. Varzakas et al.
CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE (2016)
Hot water extracts of edible Chrysanthemum morifolium Ramat. exert antidiabetic effects in obese diabetic KK-Ay mice
Junpei Yamamoto et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2015)
Edible flowers of Viola tricolor L. as a new functional food: Antioxidant activity, individual phenolics and effects of gamma and electron-beam irradiation
Amanda Koike et al.
FOOD CHEMISTRY (2015)
Irradiation as a novel approach to improve quality of Tropaeolum majus L. flowers: Benefits in phenolic profiles and antioxidant activity
Amanda Koike et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)
Composition of Lutein Ester Regioisomers in Marigold Flower, Dietary Supplement, and Herbal Tea
El-Sayed M. Abdel-Aal et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Identification of Phenolic Compounds in Petals of Nasturtium Flowers (Tropaeolum majus) by High-Performance Liquid Chromatography Coupled to Mass Spectrometry and Determination of Oxygen Radical Absorbance Capacity (ORAC)
G. Astrid Garzon et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Extract of Woodfordia fruticosa flowers ameliorates hyperglycemia, oxidative stress and improves β-cell function in streptozotocin-nicotinamide induced diabetic rats
Aditya Arya et al.
JOURNAL OF ETHNOPHARMACOLOGY (2015)
Inhibitory effect of daylily buds at various stages of maturity on nitric oxide production and the involved phenolic compounds
Fuh Juin Kao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Anthocyanin and Carotenoid Contents in Different Cultivars of Chrysanthemum (Dendranthema grandiflorum Ramat.) Flower
Chang Ha Park et al.
MOLECULES (2015)
Total phenolic, flavonoid and antioxidant activity of 23 edible flowers subjected to in vitro digestion
Guan-Lin Chen et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Lutein, Zeaxanthin, and meso-Zeaxanthin in the Clinical Management of Eye Disease
Nicole K. Scripsema et al.
JOURNAL OF OPHTHALMOLOGY (2015)
Nutritional Composition and Antioxidant Capacity in Edible Flowers: Characterisation of Phenolic Compounds by HPLC-DAD-ESI/MSn
Inmaculada Navarro-Gonzalez et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2015)
Antioxidant activities and lutein content of 11 marigold cultivars (Tagetes spp.) grown in Thailand
Pajaree Ingkasupart et al.
FOOD SCIENCE AND TECHNOLOGY (2015)
Polyphenolic extract from Rosa rugosa tea inhibits bacterial quorum sensing and biofilm formation
Juanmei Zhang et al.
FOOD CONTROL (2014)
Effects of aging on the phenolic content and antioxidant activities of magnolia (Magnolia denudata) flower extracts
Hyungeun Yoon
FOOD SCIENCE AND BIOTECHNOLOGY (2014)
ISOLATION AND STRUCTURE-ACTIVITY RELATIONSHIP OF THE ANTIOXIDANT CHEMICAL CONSTITUENTS FROM THE FLOWERS OF ROSA CHINENSIS JACQ
Yingxin Pei et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2014)
Cytotoxic, antioxidant, antimicrobial properties and chemical composition of rose petals
Renata Nowak et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
Chronic Low-Grade Inflammation in Metabolic Disorders: Relevance for Behavioral Symptoms
Julie Lasselin et al.
NEUROIMMUNOMODULATION (2014)
Flavonol glycosides in the petal of Rosa species as chemotaxonomic markers
Ochir Sarangowa et al.
PHYTOCHEMISTRY (2014)
Evaluation of antioxidant activities of extracts from 19 Chinese edible flowers
Youwei Zeng et al.
SPRINGERPLUS (2014)
Effects of Different Drying Methods and Storage Time on Free Radical Scavenging Activity and Total Phenolic Content of Cosmos caudatus
Ahmed Mediani et al.
ANTIOXIDANTS (2014)
Compound Identification of Selected Rose Species and Cultivars: an Insight to Petal and Leaf Phenolic Profiles
Vlasta Cunja et al.
JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE (2014)
Antifungal activity of bioactive constituents and bark extracts of Rhododendron arboreum
Muhammad Nisar et al.
BANGLADESH JOURNAL OF PHARMACOLOGY (2013)
Dietary Sources of Lutein and Zeaxanthin Carotenoids and Their Role in Eye Health
El-Sayed M. Abdel-Aal et al.
NUTRIENTS (2013)
Effects of Flavonoids from French Marigold (Florets of Tagetes patula L.) on Acute Inflammation Model
Ken Yasukawa et al.
INTERNATIONAL JOURNAL OF INFLAMMATION (2013)
The Antioxidants Changes in Ornamental Flowers during Development and Senescence
Marina Cavaiuolo et al.
ANTIOXIDANTS (2013)
Determination of polyphenol components of Lonicera japonica Thunb. using liquid chromatography-tandem mass spectrometry: Contribution to the overall antioxidant activity
On Nuri Seo et al.
FOOD CHEMISTRY (2012)
Potential health enhancing properties of edible flowers from Thailand
Onanong Kaisoon et al.
FOOD RESEARCH INTERNATIONAL (2012)
Variation in chemical composition and biological activities of two species of Opuntia flowers at four stages of flowering
Imene Ammar et al.
INDUSTRIAL CROPS AND PRODUCTS (2012)
Pharmacological characterization of the diuretic effect of Hibiscus sabdariffa Linn (Malvaceae) extract
Javier Alarcon-Alonso et al.
JOURNAL OF ETHNOPHARMACOLOGY (2012)
Extending the Shelf Life of Edible Flowers with Controlled Release of 1-Methylcyclopropene and Modified Atmosphere Packaging
Liping Kou et al.
JOURNAL OF FOOD SCIENCE (2012)
Edible Flowers-A New Promising Source of Mineral Elements in Human Nutrition
Otakar Rop et al.
MOLECULES (2012)
Antimicrobial activity of Calendula officinalis petal extracts against fungi, as well as Gram-negative and Gram-positive clinical pathogens
Efstratios Efstratiou et al.
Complementary Therapies in Clinical Practice (2012)
Anthocyanin compositions and biological activities from the red petals of Korean edible rose (Rosa hybrida cv. Noblered)
Jin Hwan Lee et al.
FOOD CHEMISTRY (2011)
Effect of drying and storage conditions on caffeic acid derivatives and total phenolics of Echinacea Purpurea grown in Taiwan
Sheng-Dun Lin et al.
FOOD CHEMISTRY (2011)
Fresh edible flowers of ornamental plants - A new source of nutraceutical foods
Jiri Mlcek et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2011)
Phenolic constituents from the flower buds of Lonicera japonica and their 5-lipoxygenase inhibitory activities
Eun Ju Lee et al.
FOOD CHEMISTRY (2010)
The Use of Electric Fields for Edible Coatings and Films Development and Production: A Review
Bartolomeu W. S. Souza et al.
FOOD ENGINEERING REVIEWS (2010)
Neuroprotective Effects of Human Mesenchymal Stem Cells on Dopaminergic Neurons Through Anti-Inflammatory Action
You-Joung Kim et al.
GLIA (2009)
Hibiscus sabdariffa Inhibits Vascular Smooth Muscle Cell Proliferation and Migration Induced by High Glucose-A Mechanism Involves Connective Tissue Growth Factor Signals
Chien-Ning Huang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Flavonoid Composition and Antioxidant Activity of Tree Peony (Paeonia Section Moutan) Yellow Flowers
Chonghui Li et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Toxicity profile of lutein and lutein ester isolated from marigold flowers (Tagetes erecta)
Korengath Chandran Preethi et al.
INTERNATIONAL JOURNAL OF TOXICOLOGY (2008)
Hepatoprotective activity of Woodfordia fruticosa Kurz flowers against carbon tetrachloride induced hepatotoxicity
B. K. Chandan et al.
JOURNAL OF ETHNOPHARMACOLOGY (2008)
Biosynthesis of plant pigments: anthocyanins, betalains and carotenoids
Yoshikazu Tanaka et al.
PLANT JOURNAL (2008)
Content of nutrient and antinutrient in edible flowers of wild plants in Mexico
Angela Sotelo et al.
PLANT FOODS FOR HUMAN NUTRITION (2007)
Ethanol fermentation of mahula (Madhuca latifolia L.) flowers using free and immobilized yeast Saccharomyces cerevisiae
M. R. Swain et al.
MICROBIOLOGICAL RESEARCH (2007)
Anthocyanins: Structural characteristics that result in unique metabolic patterns and biological activities
Ronald L. Prior et al.
FREE RADICAL RESEARCH (2006)
Antidiabetic potential of Butea monosperma in rats
R Somani et al.
FITOTERAPIA (2006)
Why whole grains are protective: biological mechanisms
J Slavin
PROCEEDINGS OF THE NUTRITION SOCIETY (2003)
Antioxidants in health and disease
IS Young et al.
JOURNAL OF CLINICAL PATHOLOGY (2001)
Antioxidants and disease: More questions than answers
NJ Temple
NUTRITION RESEARCH (2000)