Phenolic profile, antioxidant and anti-inflammatory potential of herb and root extracts of seven selected legumes
Filip Šibul(University of Novi Sad), Neda Mimica–Dukić(University of Novi Sad), Mirjana Vasić(Institute of Field and Vegetable Crops), Dejan Orčić, Goran Anačkov(University of Novi Sad), Jelena Nađpal(University of Novi Sad), Aleksandra Savić(Institute of Field and Vegetable Crops)
Cited by 72
Related Papers
Characterization of the Volatile Composition of Essential Oils of Some Lamiaceae Spices and the Antimicrobial and Antioxidant Activities of the Entire Oils
|Journal of Agricultural and Food Chemistry|2006|794
Plantain (Plantago L.) Species as Novel Sources of Flavonoid Antioxidants
|Journal of Agricultural and Food Chemistry|2009|163
Comparative study of biological activities and phytochemical composition of two rose hips and their preserves: Rosa canina L. and Rosa arvensis Huds.
|Food Chemistry|2015|145
Juniperus sibirica Burgsdorf. as a novel source of antioxidant and anti-inflammatory agents
|Food Chemistry|2010|105