Antioxidant properties and inhibition of lipid formation in 3T3‐L1 adipocytes of in vitro digested mageu, a commercial sample-Reference-Cited by-同舟云学术

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Antioxidant properties and inhibition of lipid formation in 3T3‐L1 adipocytes of in vitro digested mageu, a commercial sample

Published:2021-09-14 Issue:10 Volume:45 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Nathu Haleema¹,Mbuyama Kabuzi R.²,Adarkwah‐Yiadom Martin³,Serem June C.¹^ORCID,Ibrahim Mohammed Auwal⁴,Duodu Kwaku G.³,Gaspar Anabella R. M.²,Bester Megan J.¹

Affiliation:

1. Department of Anatomy University of Pretoria Pretoria South Africa

2. Department of Biochemistry, Genetics and Microbiology University of Pretoria Pretoria South Africa

3. Department of Consumer and Food Sciences University of Pretoria Pretoria South Africa

4. Department of Biochemistry Ahmadu Bello University Zaria Nigeria

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13929

Reference50 articles.

1. Antioxidant Activity of Grains

2. Phytochemicals and Antioxidant Capacity of Tortillas Obtained after Lime-Cooking Extrusion Process of Whole Pigmented Mexican Maize

3. Nutrition Recommendations and Interventions for Diabetes

4. Antioxidant activity and phenolic content of raw and blanched Amaranthus species

5. Screening Methods To Measure Antioxidant Activity of Sorghum (Sorghum bicolor) and Sorghum Products

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