In vitro Bioaccessibility of Proteins, Phenolics, Flavonoids and Antioxidant Activity of Amaranthus viridis-Reference-Cited by-同舟云学术

In vitro Bioaccessibility of Proteins, Phenolics, Flavonoids and Antioxidant Activity of Amaranthus viridis

Published:2021-10-12 Issue:4 Volume:76 Page:478-486
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Silva Alisson David^ORCID,Ávila Suelen,Küster Renata Tulio,dos Santos Mayara Padovan,Grassi Marco Tadeu,de Queiroz Pereira Pinto Christiane,Miguel Obdulio Gomes,Ferreira Sila Mary Rodrigues

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11130-021-00924-5.pdf

Reference34 articles.

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3. Sarker U, Oba S (2019) Salinity stress enhances color parameters, bioactive leaf pigments, vitamins, polyphenols, flavonoids and antioxidant activity in selected Amaranthus leafy vegetables. J Sci Food Agric 99:2275–2284. https://doi.org/10.1002/jsfa.9423

4. Adegbola PI, Adetutu A, Olaniyi TD (2020) Antioxidant activity of Amaranthus species from the Amaranthaceae family – a review. South African J Bot 133:111–117. https://doi.org/10.1016/j.sajb.2020.07.003

5. Datta S, Sinha BK, Bhattacharjee S, Seal T (2019) Nutritional composition, mineral content, antioxidant activity and quantitative estimation of water soluble vitamins and phenolics by RP-HPLC in some lesser used wild edible plants. Heliyon 5:1–37. https://doi.org/10.1016/j.heliyon.2019.e01431

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