Traditional Salads and Soups with Wild Plants as a Source of Antioxidants: A Comparative Chemical Analysis of Five Species Growing in Central Italy

<div><i>DPPH assay of the raw and cooked plant extracts.</i> The average antioxidant capacity for four plants of each species either raw (<i>A-E</i>) or cooked (<i>BC</i>,<i> CC</i>, and<i> EC</i>) is presented as IC<sub>50,</sub> i.e., the inhibition concentration that halves the DPPH radical activity. Lower IC<sub>50</sub> values indicate higher antioxidant capacity. Statistical analyses of all average data were performed using ANOVA.</div>

Evidence-Based Complementary and Alternative Medicine

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Figure 1: Traditional Salads and Soups with Wild Plants as a Source of Antioxidants: A Comparative Chemical Analysis of Five Species Growing in Central Italy 

Figure 1 | Traditional Salads and Soups with Wild Plants as a Source of Antioxidants: A Comparative Chemical Analysis of Five Species Growing in Central Italy 