Chemical characterization and in vivo antioxidant activity of parsley (Petroselinum crispum) aqueous extract
Preclinical
Abstract
An aqueous extract of parsley (Petroselinum crispum) was chemically characterised (apigenin, phenolics) and showed in vivo antioxidant activity, increasing antioxidant enzymes and reducing lipid peroxidation.
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How to cite
Mara de Menezes Epifanio, N., Rykiel Iglesias Cavalcanti, L., Falcao Dos Santos, K., Soares Coutinho Duarte, P. and others (2020) 'Chemical characterization and in vivo antioxidant activity of parsley (Petroselinum crispum) aqueous extract', Food & Function, 11(6), pp. 5346-5356. doi:10.1039/d0fo00484g
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