Wild edible plants commonly contain antioxidant phenolic compounds such as catechin, betaxanthins, betacyanins, quercetin pentoside, and hydroxycinnamic acids.

Authors

• Person: Not available Organization: Frontiers
  Wild edible plants for food security, dietary diversity, and nutraceuticals

Sources

• Wild edible plants for food security, dietary diversity, and nutraceuticals www.frontiersin.org Frontiers via serper

Referenced by nodes (2)

• wild edible plants concept
• catechin concept