Antioxidant Potential of Selected Wild Edible Leafy Vegetables of Sikkim Himalayan Region: Effects of Cooking Methods and Gastrointestinal Digestion on Activity

Green leafy vegetables or GLVs are one of the main attractions in the local vegetable market and are widely consumed as the main course and side dish in the Sikkim Himalayan region (SHR). This study evaluated the total phenolic (TPC) and flavonoid contents (TFC) and antioxidant potential in differen...

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Detalles Bibliográficos
Autores principales: Sharma, Swati, Padhi, Srichandan, Kumari, Megha, Patnaik, Srinivas, Sahoo, Dinabandhu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9069990/
https://www.ncbi.nlm.nih.gov/pubmed/35529464
http://dx.doi.org/10.3389/fnut.2022.861347

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9069990/
https://www.ncbi.nlm.nih.gov/pubmed/35529464
http://dx.doi.org/10.3389/fnut.2022.861347

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