Статья

ANALYSIS OF PHENOLIC COMPOUNDS IN THE FOOD ADDITIVE AS-RAZZOQ

Obidjon Shaxabidinovich AbdulloyevAndijan State UniversityIbrohimjon Rahmonovich AsqarovAndijan State UniversityKobiljon K. OtakhonovAndijan State UniversityZiyodulloh Nabijon o'g'li RazzaqovAndijan State University

Journal of Chemistry of Goods and Traditional Medicinejournal2025en

ABI

Аннотация

This article examines the content of polyphenolic compounds in a mixture of rose hips (Rosa canina L.) and licorice (Glycyrrhiza glabra L.) roots in a ratio of 3:1, utilizing high-performance liquid chromatography for analysis. The findings are presented, alongside a discussion on the potential use of flavonoids from the sample for treating upper respiratory tract colds and the biological activity of polyphenols.

Темы

Phytochemicals and Antioxidant Activities Essential Oils and Antimicrobial Activity Free Radicals and Antioxidants

Идентификаторы

DOI: 10.55475/jcgtm/vol3.iss5.2024.296

Цитирования и источники

Цитирований: 0Использованных источников: 4

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