Influence of Boiling, Steaming and Frying of Selected Leafy Vegetables on the In Vitro Anti-inflammation Associated Biological Activities

The aim of the present study was to evaluate the effect of cooking (boiling, steaming, and frying) on anti-inflammation associated properties in vitro of six popularly consumed green leafy vegetables in Sri Lanka, namely: Centella asiatica, Cassia auriculata, Gymnema lactiferum, Olax zeylanica, Sesb...

Descripción completa

Detalles Bibliográficos
Autores principales: Gunathilake, K. D. P. P., Ranaweera, K. K. D. S., Rupasinghe, H. P. V.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5874611/
https://www.ncbi.nlm.nih.gov/pubmed/29547518
http://dx.doi.org/10.3390/plants7010022

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5874611/
https://www.ncbi.nlm.nih.gov/pubmed/29547518
http://dx.doi.org/10.3390/plants7010022

Ejemplares similares