rosmarinic acid/potato

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Rosmarinic acid inhibits programmed cell death in Solanum tuberosum L. calli under high salinity.

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Oxidative stress induced by salinity is a prime cause of cell death when Na⁺ toxicity becomes unbearable. We explored the effect of rosmarinic acid (RA) on the Solanum tuberosum L. cv. Desiree calli against salt-induced programmed cell death (PCD). We showed that PCD events were triggered

Anthocyanins from purple sweet potato (Ipomoea batatas (L.) Lam.) and their color modulation by the addition of phenolic acids and food-grade phenolic plant extracts.

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Anthocyanin profiles and contents of three purple sweet potato provenances were investigated by HPLC-DAD-MSn. In contrast to widely uniform profiles, the contents of total (558-2477mg/100gDM) and individual anthocyanins varied widely. Furthermore, quantitative and qualitative effects of

Formulating blackberry leaf mixtures for preparation of infusions with plant derived sources of sweeteners.

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Herbal mixtures composed of blackberry leaf and natural sweeteners (dried apples, prunes, figs, raisins, apricots, carrot and sweet potato, stevia leaves and liquorice root) were developed. Their nutritive and bioactive profile, biological activity and sensory properties were determined. Formulated

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