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>ABTS 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 TEAC, i.e., mmol of Trolox equivalent<i> per</i> kg of fresh weight (kgfw). Statistical analyses of all average data were performed using ANOVA.</div>

Evidence-Based Complementary and Alternative Medicine

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Figure 2: Traditional Salads and Soups with Wild Plants as a Source of Antioxidants: A Comparative Chemical Analysis of Five Species Growing in Central Italy 

Figure 2 | Traditional Salads and Soups with Wild Plants as a Source of Antioxidants: A Comparative Chemical Analysis of Five Species Growing in Central Italy 