Orange thyme: Phytochemical profiling, in vitro bioactivities of extracts and potential health benefits

Food Chemistry: X - Tập 12 - Trang 100171 - 2021
Amélia M. Silva1,2, Luís M. Félix2, Isabel Teixeira1, Carlos Martins-Gomes2,3, Judith Schäfer4, Eliana B. Souto5,6, Dario J. Santos1,2, Mirko Bunzel4, Fernando M. Nunes3,7
1Department of Biology and Environment (DeBA-ECVA), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5001-801 Vila Real, Portugal
2Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5001-801 Vila Real, Portugal
3Chemistry Research Center –Vila Real (CQ-VR), Food and Wine Chemistry Lab, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal
4Department of Food Chemistry and Phytochemistry – Karlsruhe Institute of Technology (KIT), Germany
5Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
6CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar 4710-057 Braga, Portugal
7Department of Chemistry, University of Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5001-801 Vila Real, Portugal Vila Real, Portugal

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