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Puffing as a Novel Process to Enhance the Antioxidant and Anti-Inflammatory Properties of Curcuma longa L. (Turmeric)

Curcuma longa L. (turmeric) is used as a food spice; however, its strong taste restricts wider applications as a food ingredient despite its well-known health benefits. To develop an effective yet simple process for enhancing its antioxidant and anti-inflammatory activities, turmeric was gun-puffed...

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Detalles Bibliográficos
Autores principales:	Choi, Yohan, Ban, Insu, Lee, Hyungjae, Baik, Moo-Yeol, Kim, Wooki
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6912485/ https://www.ncbi.nlm.nih.gov/pubmed/31652746 http://dx.doi.org/10.3390/antiox8110506

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