Slowing down the rancidification of food thanks to the properties of some alpine plants

Using the antioxidant properties of certain alpine plants, such as artemisia and lavender, to slow down the development of rancidification in food. This is the research being carried out by the University of Udine as part of the Italian-Austrian Nettle project, which also includes the Free University of Bolzano (leader) and the Salzburg University of Applied Sciences. The aim is to explore the potential of 31 alpine plants collected between Italy and Austria, nine of which are from Friuli Venezia Giulia, as sources of beneficial compounds for health with high economic exploitation potential.
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