Phytochemical Fingerprint of Chia Sprouts Grown Under Chemical Elicitation with Salicylic Acid and Hydrogen Peroxide
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11130-023-01133-y.pdf
Reference21 articles.
1. Liu HK, Kang YF, Zhao XY et al (2019) Effects of elicitation on bioactive compounds and biological activities of sprouts. J Funct Foods 53:136–145. https://doi.org/10.1016/j.jff.2018.12.019
2. Gómez-Velázquez HD de J, Aparicio-Fernández X, Reynoso-Camacho R (2021) Chia sprouts elicitation with salicylic acid and hydrogen peroxide to improve their phenolic content, antioxidant capacities. Plant Foods Hum Nutr 76:363–370. https://doi.org/10.1007/s11130-021-00912-9
3. Orona-Tamayo D, Valverde ME, Paredes-López O (2017) Chia-the new golden seed for the 21st century: nutraceutical properties and technological uses. Sustain Protein Sources 265–281. https://doi.org/10.1016/B978-0-12-802778-3.00017-2
4. Gómez-Velázquez HD de J, Aparicio-Fernández X, Mora O et al (2022) Chia seeds and chemical-elicited sprouts supplementation ameliorates insulin resistance, dyslipidemia, and hepatic steatosis in obese rats. J Food Biochem 46:1–13. https://doi.org/10.1111/jfbc.14136
5. Valdivia-López MÁ, Tecante A (2015) Chia (Salvia hispanica): a review of native mexicans seed and its nutritional and functional properties. Adv Food Nutr Res 75:53–75. https://doi.org/10.1016/bs.afnr.2015.06.002
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