Polyphenols and Flavonoids Composition, Anti-Inflammatory and Antioxidant Properties of Andean Extracts.

This study examined the leaves of to obtain extracts of (EBM) and to determine the total flavonoid content (TFC) and the total polyphenol content (TPC). The main objective of this work was to quantify TPC and TFC of extracts of from Ecuador and evaluate its antioxidant and anti-inflammatory activities and inhibition of lipid peroxidation. The extraction method was optimized with solvents, ethanol, and methanol, at temperatures of 30-60 °C and extraction times of 5-20 min.