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Matteuccia struthiopteris
North American and European edible fern; young fiddleheads eaten as spring vegetable with nutritional value.
North American and European edible fern; young fiddleheads eaten as spring vegetable with nutritional value. Key active compounds include beta-carotene, vitamin C, omega-3 fatty acids.
beta-carotene, along with vitamin C and omega-3 fatty acids, are the primary bioactive compounds in Matteucia struthiopteris. These compounds provides free radical scavenging activity.
Nutritive food
Limited clinical evidence; primarily supported by traditional use and preliminary studies
Antioxidant supplement
Food source
Based on traditional use; clinical evidence limited
Nutritive tonic
Based on traditional use; clinical evidence limited
Spring cleansing
Based on traditional use; clinical evidence limited
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