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Evaluation of anti-inflammatory activity and fast UHPLC–DAD–IT-TOF profiling of polyphenolic compounds extracted from green lettuce (Lactuca sativa L.; var. Maravilla de Verano)

Food ChemistryInflammationPolyphenolicsFood Bioactive CompoundAllergyFast Uhplc–dad–it-tof ProfilingMedicineBioanalysisGreen LettuceBioactive CompoundsPolyphenolic CompoundsPhytochemicalMetabolomicsPhytochemistryPharmacologyChromatography