Safety assessment of fermented jackfruit ( Artocarpus heterophyllus ) pulp and leaves in Sprague‐Dawley rats
Author:
Affiliation:
1. Food Science and Technology Research Centre MARDI Headquarters Persiaran MARDI‐UPM Serdang Malaysia
2. Biotechnology & Nanotechnology Research Centre MARDI Headquarters Persiaran MARDI‐UPM Serdang Malaysia
Funder
Malaysia Government Development Fund RMK-11
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1734
Reference24 articles.
1. Phytochemistry, nutritional and pharmacological properties of Artocarpus heterophyllus Lam (jackfruit): A review
2. Anti-obesity and anti-inflammatory effects of synthetic acetic acid vinegar and Nipa vinegar on high-fat-diet-induced obese mice
3. Phytochemical and acute toxicity study of leave of Artocarpus heterophyllus Lam;Bhattacharjee C.;International Journal of Allied Medical Sciences and Clinical Research,2013
4. Antidiabetic and Antioxidant Activity of Jackfruit (Artocarpus Heterophyllus) Extract
5. The gut microbiota and its relationship to diet and obesity
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1. Diversity of Native Yeasts Isolated in Brazil and Their Biotechnological Potential for the Food Industry;Current Food Science and Technology Reports;2023-11-22
2. Polysaccharides from Artocarpus heterophyllus Lam. (jackfruit) pulp alleviate obesity by modulating gut microbiota in high fat diet-induced rats;Food Hydrocolloids;2023-05
3. Yeasts from fermented Brazilian fruits as biotechnological tools for increasing phenolics bioaccessibility and improving the volatile profile in derived pulps;Food Chemistry;2023-02
4. Effects of yeast fermented soursop and umbu-cajá pulps on the colonic microbiota of middle-aged hypertensive adults;Food Bioscience;2023-02
5. Jackfruit (Artocarpus heterophyllus Lam.) in health and disease: a critical review;Critical Reviews in Food Science and Nutrition;2022-02-10
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