Cooking sweetpotato roots increases the in vitro bioaccessibility of phytochemicals and antioxidant activities, but not vitamin C-Reference-Cited by-同舟云学术

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Cooking sweetpotato roots increases the in vitro bioaccessibility of phytochemicals and antioxidant activities, but not vitamin C

Published:2023-03 Issue: Volume:102 Page:105453
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Amagloh Flora Christine,Tumuhimbise Gaston Ampe,Yada Benard,Katungisa Arnold,Amagloh Francis Kweku,Kaaya Archileo Natigo

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference46 articles.

1. Aguiar, L. M., Geraldi, M. V., Betim Cazarin, C. B., & Maróstica Junior, M. R. (2019). Functional Food Consumption and Its Physiological Effects. In M. R. S. Campos (Ed.), Bioactive Compounds - Health Benefits and Potential Applications (pp. 205–225). Elsevier Inc. 10.1016/B978-0-12-814774-0.00011-6.

2. Household Processing Methods and Their Impact on Bioactive Compounds and Antioxidant Activities of Sweetpotato Genotypes of Varying Storage Root Flesh Colours;Amagloh;Antioxidants,2022

3. Bioactive compounds and antioxidant activities in peeled and unpeeled sweetpotato roots of different varieties and clones in Uganda;Amagloh;Future Foods,2022

4. The Potential of Sweetpotato as a Functional Food in Sub-Saharan Africa and Its Implications for Health: A Review;Amagloh;Molecules,2021

5. Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability;Arfaoui;Molecules,2021

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2. Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips;Food Chemistry;2024-12

3. Extend the emphasis to encompass sweet potatoes health advantages, industrial applications, and nutritional qualities;CyTA - Journal of Food;2024-08-19

4. In vitro bioaccessibility of biguanide‐related compounds and phenolics from yellow, red, and purple‐fleshed potatoes;JSFA reports;2024-01-11

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