The effect of five Taraxacum species on in vitro and in vivo antioxidant and antiproliferative activity.

@article{Mingarro2015TheEO,
  title={The effect of five Taraxacum species on in vitro and in vivo antioxidant and antiproliferative activity.},
  author={D. Mu{\~n}oz Mingarro and Alberto Plaza and Anjela Galan and J. Andres Vicente and Maria D. P. Martinez and Nuria Acero},
  journal={Food & function},
  year={2015},
  volume={6 8},
  pages={2787-93}
}
Plants belonging to the genus Taraxacum are considered a nutritious food, being consumed raw or cooked. Additionally, these plants have long been used in folk medicine due to their choleretic, diuretic, antitumor, antioxidant, antiinflammatory, and hepatoprotective properties. This genus, with its complex taxonomy, includes several species that are difficult to distinguish. Its traditional use must be related not only to T. officinale F.H. Wigg., the most studied species, but also to others… CONTINUE READING
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