Effect of fermentation on ameliorative properties of tamarind seed ( <i>Tamarindus indica</i> ) in sucrose‐induced diabetic‐like biochemical alterations in <i>Drosophila melanogaster</i>-Reference-Cited by-同舟云学术

Effect of fermentation on ameliorative properties of tamarind seed ( Tamarindus indica ) in sucrose‐induced diabetic‐like biochemical alterations in Drosophila melanogaster

Published:2022-10-28 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Nwanna Esther E.¹,Aro Olayemi Philemon¹²,Ogunsuyi Opeyemi Babatunde¹²³,Oboh Ganiyu¹²

Affiliation:

1. Biochemistry Department Federal University of Technology Akure Nigeria

2. Drosophila Research Lab, Functional Foods and Nutraceuticals Unit, Biochemistry Department Federal University of Technology Akure Ondo Nigeria

3. Department of Biomedical Science Federal University of Technology Akure Nigeria

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17233

Reference81 articles.

1. Lower insulin secretion is associated with hippocampal and parahippocampal gyrus atrophy in elderly patients with type 2 diabetes mellitus

2. Effect of Andrographis paniculata and Phyllanthus amarus leaf extracts on selected biochemical indices in Drosophila melanogaster model of neurotoxicity

3. Distribution of Phenolic Contents, Antidiabetic Potentials, Antihypertensive Properties, and Antioxidative Effects of Soursop (Annona muricataL.) Fruit PartsIn Vitro

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