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>Total Phenolic Content of the raw and cooked plant extracts determined using the Folin-Ciocalteu assay.</i> The averages data of all raw (<i>A-E</i>) and cooked (<i>BC</i>,<i> CC</i>, and<i> EC</i>) species are presented as Gallic Acid Equivalents (GAE); i.e., mg of Gallic acid corresponding to the polyphenols contained<i> per</i> gram of dry weight (gdw). Statistical analyses of all average data were performed using ANOVA.</div>

Evidence-Based Complementary and Alternative Medicine

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Figure 3: Traditional Salads and Soups with Wild Plants as a Source of Antioxidants: A Comparative Chemical Analysis of Five Species Growing in Central Italy 

Figure 3 | Traditional Salads and Soups with Wild Plants as a Source of Antioxidants: A Comparative Chemical Analysis of Five Species Growing in Central Italy 