|
|
Obsah flavonoidů a dalších antioxidantů v jedlých květech
Tvrzníková, Eliška
This thesis deals with the characteristics of edible flowers, their possible of usage in gastronomy, assortment, potential risk associated with consumption, contained substances and antioxidant activity. In this paper there are twenty-two plants of edible flowers and this paper describes their origin, distribution, botanical description and contained substances, especially substances with antioxidant activity. There are described occurrence for collected species and brief description of cultivation for cultivated plants. There are described occurrence for collected species and brief description of cultivation for cultivated plants. There is also description of individual contained substances (primary and secondary metabolites, vitamins and minerals), their importance and influence on the human body and healing effect on human organism. In chapter Antioxidants there is description of their importance to health, function and methods of determination.
|
guest ::
RSS feed.