Alteration of starch hydrolyzing enzyme inhibitory properties, antioxidant activities, and phenolic profile of clove buds ( S yzygium aromaticum L.) by cooking duration
Author:
Affiliation:
1. Functional food and Nutraceutical Unit Department of Biochemistry Federal University of Technology P.M.B. 704 Akure 340001 Nigeria
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.284
Reference46 articles.
1. ENHANCEMENT OF TOTAL PHENOLICS AND ANTIOXIDANT PROPERTIES OF SOME TROPICAL GREEN LEAFY VEGETABLES BY STEAM COOKING
2. Inhibition of key enzymes linked to type 2 diabetes and sodium nitroprusside-induced lipid peroxidation in rat pancreas by water extractable phytochemicals from some tropical spices
3. Phytochemistry and mode of action of some tropical spices in the management of type-2 diabetes and hypertension
4. Antihyperglycemic, hypolipidemic, hepatoprotective and antioxidative effects of dietary clove (Szyzgium aromaticum) bud powder in a high-fat diet/streptozotocin-induced diabetes rat model
5. Redox properties of the lipocalin α1-microglobulin: Reduction of cytochrome c, hemoglobin, and free iron
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