Effect of cooking treatments on the phytochemical composition and antidiabetic potential of Vernonia amygdalina

The present study aimed at evaluating the effects of domestic culinary treatment on phytochemical contents (phenolic content and dietary fiber), and the antidiabetic potential of Vernonia amygdalina in type 2 diabetic rats. The culinary forms implied boiling leaves of V. amygdalina directly and elim...

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Detalles Bibliográficos
Autores principales: Tekou, Florian Amel, Kuate, Dieudonne, Nguekouo, Philippe Tekem, Woumbo, Cerile Ypolyte, Oben, Julius Enyong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6145230/
https://www.ncbi.nlm.nih.gov/pubmed/30258613
http://dx.doi.org/10.1002/fsn3.732

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6145230/
https://www.ncbi.nlm.nih.gov/pubmed/30258613
http://dx.doi.org/10.1002/fsn3.732

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