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The potential of feverfew infusions, used traditionally for the treatment of various ailments associated with pain and inflammation, was investigated as a source of nutraceuticals in the manufacture of beverages with anti-inflammatory properties. Acidified feverfew model beverages (2.9⩽pH⩽6) were stored at 5 and 22°C in order to assess the degradation of one of the key bioactives, parthenolide and...
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