Physicochemical Characterization and Biological Activities of Black and White Garlic: In Vivo and In Vitro Assays †

White and three types of black garlic (13, 32, and 45 days of aging, named 0C1, 1C2, and 2C1, respectively) were selected to study possible differences in their nutraceutic potential. For this purpose, garlic were physicochemically characterized (Brix, pH, aW, L, polyphenol, and antioxidant capacity...

Descripción completa

Detalles Bibliográficos
Autores principales: Toledano Medina, María Ángeles, Merinas-Amo, Tania, Fernández-Bedmar, Zahira, Font, Rafael, del Río-Celestino, Mercedes, Pérez-Aparicio, Jesús, Moreno-Ortega, Alicia, Alonso-Moraga, Ángeles, Moreno-Rojas, Rafael
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6617303/
https://www.ncbi.nlm.nih.gov/pubmed/31234387
http://dx.doi.org/10.3390/foods8060220

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6617303/
https://www.ncbi.nlm.nih.gov/pubmed/31234387
http://dx.doi.org/10.3390/foods8060220

Ejemplares similares