Biocompatibility and antioxidant capabilities of carbon dots obtained from tomato (solanum lycopersicum)

HIGHLIGHTS

• who: Sandra Rodríguez-Varillas et al. from the Departamento de Química Física y Analítica, Universidad de Oviedo, Oviedo, Spain have published the Article: Biocompatibility and Antioxidant Capabilities of Carbon Dots Obtained from Tomato (Solanum lycopersicum), in the Journal: (JOURNAL)
• what: Tomato has already been successfully used to produce luminescent and crystalline carbon dots using the whole fruit ; however, in this article, the authors propose the synthesis of antioxidant, biocompatible, sustainable carbon dots obtained from tomato juice as a carbon source and evaluate these characteristics as well as their morphology and spectroscopic . . .
  

   

  

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