Alteration of starch hydrolyzing enzyme inhibitory properties, antioxidant activities, and phenolic profile of clove buds ( S yzygium aromaticum L.) by cooking duration-Reference-Cited by-同舟云学术

Alteration of starch hydrolyzing enzyme inhibitory properties, antioxidant activities, and phenolic profile of clove buds ( S yzygium aromaticum L.) by cooking duration

Published:2015-09-23 Issue:2 Volume:4 Page:250-260
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Adefegha Stephen A.¹,Oboh Ganiyu¹,Oyeleye Sunday I.¹,Osunmo Kolawole¹

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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