Low storage temperature maintains the quality, antioxidant activity, and nutraceutical properties of edible flowers and their anti-inflammatory effects on RAW 264.7 cells

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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Bibliographic Details
Main Authors: Mantana Buanong, Sudarat Khunmuang, Juthamard Promboon, Pathompong Penchaiya, Natnicha Promyos, Apanchanid Thepouyporn
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Journal of Agriculture and Food Research
Subjects:
Postharvest
Bioactive compounds
Edible flower
Low temperature
Anti-inflammation
NO
Online Access:http://www.sciencedirect.com/science/article/pii/S2666154325003096
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