Wild Mediterranean plants as traditional food: a valuable source of antioxidants.

@article{Vanzani2011WildMP,
  title={Wild Mediterranean plants as traditional food: a valuable source of antioxidants.},
  author={Paola Vanzani and Monica Rossetto and Veronica De Marco and Linda E Sacchetti and Maurizio Guido Paoletti and Adelio Rigo},
  journal={Journal of food science},
  year={2011},
  volume={76 1},
  pages={C46-51}
}
Some wild Mediterranean plants used as traditional food are an extraordinary source of antioxidants. We tested some properties of 10 of these herbaceous plants, used in Liguria (Northwest Italy) to prepare a traditional dish known as "prebuggiun." A total of 9 of them were found to have a polyphenol content and antioxidant properties similar or better than those of red chicory and blueberry, which are, in the case of vegetables and fruits, among the richest of antioxidants. Practical… CONTINUE READING

References

Publications referenced by this paper.
Showing 1-10 of 36 references

Evaluation of spectrophotometric methods for antioxidant compound measurement in relation to total antioxidant capacity in beverage

  • J Tabart, C Kevers, J Pincemail, JO Defraigne, J. Dommes
  • Food Chem 120(2):607–14.
  • 2010

Identification and antioxidant activity of anthocyanins extracted from the seed and cob of purple corn (Zea mays L.)

  • Z Yang, W. Zhai
  • Innov Food Sci Emer Technol 11(1):169–76
  • 2010
1 Excerpt

Similar Papers

Loading similar papers…