Phenolic Compounds and Antioxidant Activity in Edible Flower Species from Oaxaca

Phenolic Compounds and Antioxidant Activity in Edible Flower Species from Oaxaca

In Mexico, the tradition of consuming flowers dates to pre-Columbian times, and flower consumption persists today; however, this practice is typically unknown outside the regions where flowers are used in local gastronomy. The aim of this work was to evaluate the variation in polyphenol and flavonoi...

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Bibliographic Details
Main Authors: Rubí Marcos-Gómez, Araceli M. Vera-Guzmán, Mónica L. Pérez-Ochoa, Laura Martínez-Martínez, Sanjuana Hernández-Delgado, David Martínez-Sánchez, José L. Chávez-Servia
Format: Article
Language:English
Published: MDPI AG 2024-04-01
Series:Applied Sciences
Subjects:
edible inflorescences
functional compounds
quelites
bioactive compounds
Online Access:https://www.mdpi.com/2076-3417/14/8/3136

Internet

https://www.mdpi.com/2076-3417/14/8/3136

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