Nuts as functional foods: Variation of nutritional and phytochemical profiles and their in vitro bioactive properties

The aim of the present study was to examine the nutritional (fat, fatty acids, minerals, sugars) and bioactive compounds (polyphenols, tocochromanols, triterpene) and their influence on in vitro anti-diabetic (pancreatic α-amylase and intestinal α-glucosidase), anti-obesity (pancreatic lipase) and a...

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Detalles Bibliográficos
Autores principales: Wojdyło, Aneta, Turkiewicz, Igor Piotr, Tkacz, Karolina, Nowicka, Paulina, Bobak, Łukasz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532779/
https://www.ncbi.nlm.nih.gov/pubmed/36211787
http://dx.doi.org/10.1016/j.fochx.2022.100418

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532779/
https://www.ncbi.nlm.nih.gov/pubmed/36211787
http://dx.doi.org/10.1016/j.fochx.2022.100418

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