Total Phenolic, Flavonoids and Antioxidant Capacity of Some Medicinal and Aromatic Plants

Total Phenolic, Flavonoids and Antioxidant Capacity of Some Medicinal and Aromatic Plants

<p><strong>Abstract: </strong></p> <p><strong> </strong> Antioxidants are substances that protect cells from the induced oxidative stress damage caused by unstable molecules known as free radicals that. Antioxidants neutralize free radicals as a natural by-p...

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Bibliographic Details
Main Authors: Melinda Nagy, Maria Tofană, Sonia A. Socaci, Ana viorica Pop, Maria Doiniţa Borş, Anca Fărcaş, Ovidiu Moldovan
Format: Article
Language:English
Published: AcademicPres 2014-11-01
Series:Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology
Subjects:
Keywords: antioxidant capacity, flavonoids, fennel (Foeniculum vulgare), dill (Anethum graveolens), phenolic compounds, rosemary (Rosmarinus officinalis).
Online Access:http://journals.usamvcluj.ro/index.php/fst/article/view/10639

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http://journals.usamvcluj.ro/index.php/fst/article/view/10639

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