Elicitation of nutritional, antioxidant, and antidiabetic potential of barnyard millet (Echinochloa esculenta (A. Braun) H. Scholz) sprouts and microgreens through in vitro bio-accessibility assessment

Author:

Bala Durairajan Madhu,Velavan Sundararajan Vetri,Kannan Gowtham,Mathews Paul Benedict,Muniyandi Kasipandi,Thangaraj Parimelazhagan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Influence of in vitro gastrointestinal digestion and probiotic fermentation on the bio-accessibility of gallic acid and on the antioxidant potential of Brazilian fruit residues;Andrade;Lwt,2022

2. Determination of antioxidant activity in free and hydrolyzed fractions of millet grains and characterization of their phenolic profiles by HPLC-DAD-ESI-MSn;Chandrasekara;Journal of Functional Foods,2011

3. Bio-accessibility and antioxidant potential of millet grain phenolics as affected by simulated in vitro digestion and microbial fermentation;Chandrasekara;Journal of Functional Foods,2012

4. Antioxidant, anti-inflammatory, and anti-septic potential of phenolic acids and flavonoid fractions isolated from Lolium multiflorum;Choi;Pharmaceutical Biology,2017

5. Dayakar Rao, B., Bhaskarachary, K., Arlene Christina, G. D., Sudha Devi, G., Vilas, A. T., & Tonapi, A. (2017). Nutritional and health benefits of millet (2).

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