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Edible flowers as new novel foods concept for health promotion
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Orientador(es)
Resumo(s)
Edible flowers are commonly used in human nutrition and their con sumption has increased in the last years. In Europe, the most common application of flower petals in human nutrition is in the preparation of
hot beverages (tisane or infusion), providing wellness due to the medicinal properties already recognized. Thus, it is paramount to know their nutritional composition as well as other functional and beneficial
properties often related to their bioactive compounds and antioxidant properties. Rose (Rosa canina L.), marigold (Calendula officinalis L.) and camellia (Camellia L.) were compared for their contents in total phenolics, fla vonoids and carotenoids. Moreover, their antioxidant capacity was assessed.
Descrição
Palavras-chave
Rose (Rosa canina L.) Marigold (Calendula officinalis L.) Camellia (Camellia L.) Bioactive compounds Antioxidant activity (DPPH) Health promotion
Contexto Educativo
Citação
Pinto, S., Oliveira, A., Manso, M.C., Sousa, C., Vinha, A.F. (2016). Edible flowers as new novel foods concept for health promotion. Proceedings of the 3rd IPLeiria’s International Health Congress. BMC Health Services Research. 16(3), 114-115. DOI: 10.1186/s12913-016-1423-5
Editora
BMC