Phytochemical Characterization of Five Edible Purple-Reddish Vegetables: Anthocyanins, Flavonoids, and Phenolic Acid Derivatives

Vegetables comprise a significant portion of our daily diet with their high content in nutrients including fiber, vitamins, minerals, as well as phenolic compounds. Vegetable consumption has been shown to be positively associated with the prevention of several degenerative diseases thanks to their b...

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Bibliografski detalji

Glavni autori:	Alexandra D. Frond, Cristian I. Iuhas, Ioana Stirbu, Loredana Leopold, Sonia Socaci, Stǎnilǎ Andreea, Huseyin Ayvaz, Socaciu Andreea, Socaciu Mihai, Zorița Diaconeasa, Socaciu Carmen
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2019-04-01
Serija:	Molecules
Teme:	polyphenols antioxidants anthocyanins phenolic acids flavonoids HPLC
Online pristup:	https://www.mdpi.com/1420-3049/24/8/1536
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