Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce

Polygonatum odoratum (Mill.) Druce (POD) is a natural plant widely used for food and medicine, thanks to its rich content of a strong antioxidant agent called homoisoflavones. However, food processing methods could affect the stability of POD flavones, resulting in changes to their antioxidant activ...

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Bibliografiske detaljer
Udgivet i:Open Life Sci
Main Authors: Xia, Guanghui, Li, Xinhua, Zhang, Zhen, Jiang, Yuhang
Format: Artigo
Sprog:Inglês
Udgivet: De Gruyter 2021
Fag:
Research Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7874555/
https://ncbi.nlm.nih.gov/pubmed/33817302
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1515/biol-2021-0010
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