Cargando…
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...
| Autores principales: | , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2018
|
| Materias: | |
| 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 |