The Antioxidant Properties of Selected Varieties of Pumpkin Fortified with Iodine in the Form of Potassium Iodide and Potassium Iodate

This study aimed to investigate the use of selected pumpkin varieties as carriers of potassium iodide (KI) and potassium iodate (KIO(3)) at different concentrations (2.3, 0.23, and 0.023 mg/100 g). It was hypothesized that the concentrations and form of iodine fortification in pumpkins affect the an...

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Detalles Bibliográficos
Autores principales: Zaremba, Agata, Hęś, Marzanna, Jędrusek-Golińska, Anna, Przeor, Monika, Szymandera-Buszka, Krystyna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379304/
https://www.ncbi.nlm.nih.gov/pubmed/37509884
http://dx.doi.org/10.3390/foods12142792

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379304/
https://www.ncbi.nlm.nih.gov/pubmed/37509884
http://dx.doi.org/10.3390/foods12142792

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