The effect of aqueous extracts of some plants on in vitro antioxidant and antidiabetic activity of probiotic yogurt-Reference-Cited by-同舟云学术

The effect of aqueous extracts of some plants on in vitro antioxidant and antidiabetic activity of probiotic yogurt

Published:2021-11-22 Issue: Volume: Page:
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Akan Ecem^ORCID,Yerlikaya Oktay,Bayram Ozge Yildiz,Kinik Ozer

Funder

Ege Üniversitesi

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-021-05319-7.pdf

Reference36 articles.

1. Amirdivani S (2015) Inclusion of Allium sativum in yogurt and its effects on inhibition of diabetes and hypertension-associated by enzymes in vitro. Appl Food Biotechnol 2(3):29–37

2. Amirdivani S, Baba AS (2011) Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil. LWT Food Sci Technol 44(6):1458–1464

3. Angel J, Sailesh KS, Mukkadan JK (2013) A study on Antidiabetic effect of peppermint in alloxan induced diabetic model of wistar rats. J Clin Biomed Sci 3(4):177–181

4. Apostolidis E, Kwon YI, Shetty K (2006) Potential of select yogurts for diabetes and hypertension management. J Food Biochem 30(6):699–717

5. Asgar AM (2013) Anti-diabetic potential of phenolic compounds: a review. Int J Food Prop 16(1):91–103

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