Cooking African Pumpkin Leaves (Momordica balsamina L.) by Stir-Frying Improved Bioactivity and Bioaccessibility of Metabolites—Metabolomic and Chemometric Approaches

The leaves of African pumpkins (Momordica balsamina L.) are a commonly consumed traditional vegetable. They are a good source of polyphenolic antioxidants and carotenoids, which are, however, affected by cooking or digestion. We investigated the effect of household cooking methods (stir-frying or bo...

Descripción completa

Detalles Bibliográficos
Autores principales: Mashiane, Petunia, Manhivi, Vimbainashe E., Shoko, Tinotenda, Slabbert, Retha M., Sultanbawa, Yasmina, Sivakumar, Dharini
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8621757/
https://www.ncbi.nlm.nih.gov/pubmed/34829171
http://dx.doi.org/10.3390/foods10112890

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8621757/
https://www.ncbi.nlm.nih.gov/pubmed/34829171
http://dx.doi.org/10.3390/foods10112890

Ejemplares similares