Low storage temperature maintains the quality, antioxidant activity, and nutraceutical properties of edible flowers and their anti-inflammatory effects on RAW 264.7 cells
Edible flowers are increasingly used as functional foods that enhance human health by providing antioxidant and antiaging benefits, scavenging free radicals, and aiding in the prevention and care of cardiovascular diseases and cancer. However, the rapid loss of quality after harvesting, which reduce...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325003096 |
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