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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...
Autores principales: | Sharma, Swati, Padhi, Srichandan, Kumari, Megha, Patnaik, Srinivas, Sahoo, Dinabandhu |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2022
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Materias: | |
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 |
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