Acid-hydrolyzed phenolic extract of parsley (Petroselinum crispum L.) leaves inhibits lipid oxidation in soybean oil-in-water emulsions
Preclinical
Abstract
An acid-hydrolyzed phenolic extract of parsley (Petroselinum crispum) leaves, rich in flavonoid aglycones (apigenin), inhibited lipid oxidation in oil-in-water emulsions, demonstrating the antioxidant activity of parsley phenolics.
Referenced for these plants
How to cite
Ebrahimi, P., Bayram, I., Lante, A. and Decker, E.A (2024) 'Acid-hydrolyzed phenolic extract of parsley (Petroselinum crispum L.) leaves inhibits lipid oxidation in soybean oil-in-water emulsions', Food Research International, 187, pp. 114452. doi:10.1016/j.foodres.2024.114452
This reference is part of the evidence base for the Omnia Sana plant database. Source links open the original publication; Omnia Sana does not host third-party content.