Hibiscus sabdariffa: An ideal yet under-exploited candidate for nutraceutical applications
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference49 articles.
1. Co-production of surfactin and a novel bacteriocin by Bacillus subtilis subsp. subtilis H4 isolated from Bikalga, an African alkaline Hibiscus sabdariffa seed fermented condiment;Compaore;Int J Food Microbiol,2013
2. Roselle (Hibiscus sabdariffa) seed oil is a rich source of gamma-tocopherol;Mohamed;J Food Sci,2007
3. Heat treatment effects on extraction of roselle (Hibiscus sabdariffa L) seed oil;Akinoso;Eur J Lipid Sci Technol,2011
4. Pharmacological characterization of the diuretic effect of Hibiscus sabdariffa Linn (Malvaceae) extract;Alarcon-Alonso;J Ethnopharmacol,2012
5. Comparative study of anthocyanin and volatile compounds content of four varieties of Mexican roselle (Hibiscus sabdariffa L.) by multivariable analysis;Camelo-Mendez;Plant Food Hum Nutr,2013
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1. Microencapsulation of Hibiscus sabdariffa L. extract using porous starch and gum Arabic: Optimized process, characterization, stability, and simulated gastrointestinal conditions;International Journal of Biological Macromolecules;2024-10
2. Promising anticarcinogenic effect of some Nigerian vegetables on cancer cells;Vegetos;2024-07-21
3. Hibiscus sabdariffa-loaded nanostructured lipid carriers (NLC) for fortified nutraceutical milks;European Food Research and Technology;2024-04-07
4. The utility of Hibiscus sabdariffa L. to prepare metal oxides NPs for clinical application on osteoporosis supported by theoretical study;Bioprocess and Biosystems Engineering;2024-04-04
5. Ethnoknowledge About Vinagreira (roselle) (hibiscus sabdariffa l.) Among residents of Rural Communities in Maranhão, Northeast Brazil;Revista de Gestão Social e Ambiental;2024-02-06
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