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Evaluation of the vitro antioxidant activity of three Lamiaceae oten use in Portuguese folk medicine

2009Conference object Open access
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dc.contributor.authorBarros, Lillian
dc.contributor.authorCarvalho, Ana Maria
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2011-05-23T15:43:20Z
dc.date.available2011-05-23T15:43:20Z
dc.date.issued2009
dc.descriptionResumo publicado do poster apresentado no Euro Food Chem XV, 5 a 8 de Julho, Copenhaga, Dinamarcapor
dc.description.abstractSeveral ethnobotanical surveys conducted in this Portuguese region have highlighted the use of three particular Lamiaceae. This poster reports the first approach to the antioxidant potential evaluation of these Lamiaceae species often used in Portuguese folk medicine.por
dc.description.sponsorshipFCT, Bolsa de L. Barros (SFRH/BPD/4609/2008)por
dc.identifier.citationBarros, L.; Carvalho, Ana Maria; Ferreira, ICFR. (2009). Evaluation of the in vitro antioxidant activity of three Lamiaceae often used in Portuguese folk medicine. In EuroFoodChem VX, Food for the future - the contribution of chemistry to improvement of food quality. Copenhagenpor
dc.identifier.urihttp://hdl.handle.net/10198/4482
dc.language.isoengpor
dc.peerreviewedyespor
dc.relationSFRH/BPD/4609/2008
dc.relationEthnobotany of the Northeastern Region of Portugal: local knowledge, plants and uses
dc.relationPTDC/AGR-ALI/098008/2008
dc.subjectEtnobotânica portuguesapor
dc.subjectPortuguese Ethnobotanypor
dc.subjectLamiaceaepor
dc.subjectAntioxidant extractionpor
dc.subjectLipid peroxidation inibitionpor
dc.subjectRadical scavenging capacitypor
dc.titleEvaluation of the vitro antioxidant activity of three Lamiaceae oten use in Portuguese folk medicinepor
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleEthnobotany of the Northeastern Region of Portugal: local knowledge, plants and uses
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POCI/POCI%2FANT%2F59395%2F2004/PT
oaire.citation.conferencePlaceEuro Food Chem XV, Copenhaga, Dinamarcapor
oaire.citation.endPage126por
oaire.citation.startPage126por
oaire.citation.titleFood for the Future: Contribution of Chemistry to Improve Food Qualitypor
oaire.fundingStreamPOCI
person.familyNameBarros
person.familyNameCarvalho
person.familyNameFerreira
person.givenNameLillian
person.givenNameAna Maria
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifierID G-7399-2011
person.identifier144781
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-idD31A-35AF-E2A9
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-5508-5935
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id20336503900
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor
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