Low-Temperature Vacuum Drying on Broccoli: Enhanced Anti-Inflammatory and Anti-Proliferative Properties Regarding Other Drying Methods

Low-temperature vacuum drying (LTVD) has shown great potential for drying vegetables. It could avoid excessive degradations of active compounds with potential therapeutic agents. In this study, the effect on several relevant bioactive compounds, anti-inflammatory activity, and anti-proliferative act...

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Detalles Bibliográficos
Autores principales: Vega-Galvez, Antonio, Uribe, Elsa, Pasten, Alexis, Camus, Javiera, Rojas, Michelle, Garcia, Vivian, Araya, Michael, Valenzuela-Barra, Gabriela, Zambrano, Angara, Goñi, Maria Gabriela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486434/
https://www.ncbi.nlm.nih.gov/pubmed/37685242
http://dx.doi.org/10.3390/foods12173311

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486434/
https://www.ncbi.nlm.nih.gov/pubmed/37685242
http://dx.doi.org/10.3390/foods12173311

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