Comparative study of the functional compounds and antioxidant properties of different cowpea ( <i>Vigna unguiculata</i> ) leaf cultivars after <i>in vitro</i> digestion-Reference-Cited by-同舟云学术

Comparative study of the functional compounds and antioxidant properties of different cowpea ( Vigna unguiculata ) leaf cultivars after in vitro digestion

Published:2022-12-27 Issue:3 Volume:58 Page:1089-1097
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Seke Faith¹^ORCID,Moloto Mapula R.¹,Shoko Tinotenda¹^ORCID,Sultanbawa Yasmina²,Sivakumar Dharini¹²^ORCID

Affiliation:

1. Department of Crop Sciences Phytochemical Food Network Group Pretoria West 0001 South Africa

2. Australian Research Council Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, Centre for Food Science and Nutrition The University of Queensland St Lucia QLD 4069 Australia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16250

Reference41 articles.

1. Antioxidant properties and in vitro α-amylase and α-glucosidase inhibitory properties of phenolics constituents from different varieties of Corchorus spp.

2. pH dependent antioxidant activity of lettuce ( L. sativa ) and synergism with added phenolic antioxidants

3. Serum and dietary β-carotene and α-tocopherol and incidence of type 2 diabetes mellitus in a community-based study of Swedish men: report from the Uppsala Longitudinal Study of Adult Men (ULSAM) study

4. Lutein as a functional food ingredient: Stability and bioavailability

5. Phytochemical composition, antioxidant and antidiabetic potential of methanolic extract from Corchorus olitorius Linn. Grown in Saudi Arabia;Chigurupati S.;International Journal of Phytomedical Related Industry,2020

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