Silva, VivianaCoutinho, FilipeOliveira, Marta IsabelIglésias, RaúlGarcía Estevez, JoséFerreira da Vinha, Ana2021-05-032021-05-032009-11Silva, V., Coutinho, F., Soares, M.O., Iglésias, R., Estevez, J.G., Vinha, A.F. 2009. Functional foods and phytotherapeutic: use as agents of plant development and prevention of public health. Book of Abstrats In Congress Microbiotec09, p. 207. ISBN: 978-972-97810-6-3978-972-97810-6-3http://hdl.handle.net/10284/9857The current way of life may cause the increase of chronic degenerative diseases, whose treatment is not always possible with pharmacological medication. The Diet Therapy and Phytotherapy are on the rise, associated with functional foods phytotherapeutic action. The antioxidant action of bioactive compounds depends on their chemical structures and their concentrations in food. The main objective of this study was to characterize and evaluate fourteen plants of green leaf of national culture in its physical‐chemistry, levels of antioxidant compounds and synergistic effects between them, measured by the method of capture of free radical DPPH. The chemical parameters studied were water content, pH, ascorbic acid content and also total carotenoids.engFunctional foodsPhytotherapeuticPublic healthAntioxidantPlants of green leafconference object