ArticleMolecules (Basel, Switzerland)2020
Infusions of Herbal Blends as Promising Sources of Phenolic Compounds and Bioactive Properties.
Article in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Turning Pineapple Crown Waste Into Value: Formulation and Analysis of an Instant Powder Beverage.Food science & nutrition · 2025Article
- Article
- The Arbuscular Mycorrhizal FungusFrontiers in plant science · 2021Article
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Authors and funding
11 authors.
Funding
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Abstract
Several plants have been used for medicinal applications and have been traditionally consumed as decoctions and infusions. Although some herbs are used alone as a beverage, they are often blended in mixtures to maximize their effects. Herein, the nutritional characterization of six infusions from herbal blends was evaluated using the official methods of analysis (AOAC international). A further characterization of the individual phenolic profile was also performed by HPLC-DAD/ESI-MSn, and finally bioactive potential was determined by evaluating the antioxidant, cytotoxic, anti-inflammatory, and antimicrobial activities of each blend. The wide variety of plants in each sample led to variability in the results for all analyzed parameters. However, blends containing 15%
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