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Edible Flowers: A Rich Source of Phytochemicals with Antioxidant and Hypoglycemic Properties Journal article
Journal of Agricultural and Food Chemistry, 2016,Volume: 64,Issue: 12,Page: 2467-2474
Authors:  Loizzo M.R.;  Pugliese A.;  Bonesi M.;  Tenuta M.C.;  Menichini F.;  Xiao J.;  Tundis R.
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antioxidant activity  carbohydrate-hydrolyzing enzymes  edible flowers  fatty acids  flavonoids  
Advance in Dietary Polyphenols as α-Glucosidases Inhibitors: A Review on Structure-Activity Relationship Aspect Journal article
Critical Reviews in Food Science and Nutrition, 2013,Volume: 53,Issue: 8,Page: 818-836
Authors:  Xiao J.;  Kai G.;  Yamamoto K.;  Chen X.
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α-glucosidase  flavonoids  Polyphenols  structure-activity relationship