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The Leaf’s Color Determines The Antioxidant Effect of Lettuce
Wednesday, April 1, 2015 3:27
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The researchers, who published their results in the Journal of Agricultural and Food Chemistry, used electron paramagnetic resonance (EPR) techniques to observe the kinetic behaviour of antioxidants in three lettuce varieties – the green-leaf ‘Batavia’, the red and green-leaf ‘Marvel of four seasons’, and the red-leaf ‘Oak leaf’. Continued At Source link below.
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Source: http://www.preventdisease.com/cgi-bin/cornews11/viewnews.cgi?id=EukZlAkZFVDidirViq
