Changes in Phytochemical Content, Antioxidant Activity, and Anti-Inflammatory Properties of Cudrania tricuspidata Fruits Treated by Roasting

The study investigated the antioxidant effects of roasted Cudrania tricuspidata (C. tricuspidata) fruits by comparing them with unroasted C. tricuspidata fruits. The results showed that the roasted C. tricuspidata fruits (150 °C, 120 min) exhibited significantly higher antioxidant activity, especial...

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Detalles Bibliográficos
Autores principales: Ha, Si Young, Jung, Ji Young, Yang, Jae-Kyung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10253120/
https://www.ncbi.nlm.nih.gov/pubmed/37297390
http://dx.doi.org/10.3390/foods12112146

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10253120/
https://www.ncbi.nlm.nih.gov/pubmed/37297390
http://dx.doi.org/10.3390/foods12112146

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