Effect of cooking treatments on the phytochemical composition and antidiabetic potential ofVernonia amygdalina-Reference-Cited by-同舟云学术

Effect of cooking treatments on the phytochemical composition and antidiabetic potential ofVernonia amygdalina

Published:2018-07-27 Issue:6 Volume:6 Page:1684-1691
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Tekou Florian Amel¹²,Kuate Dieudonne¹²^ORCID,Nguekouo Philippe Tekem¹²,Woumbo Cerile Ypolyte¹,Oben Julius Enyong²

Affiliation:

1. Faculty of Science; Department of Biochemistry; Laboratory of Medicinal Plants Biochemistry; Food Science and Nutrition; University of Dschang; Dschang Cameroon

2. Faculty of Science; Department of Biochemistry; Laboratory of Nutrition and Nutritional Biochemistry; University of Yaoundé 1; Yaoundé Cameroon

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/fsn3.732/fullpdf

Reference33 articles.

1. Chemoprotective effect of Vernonia amygdalina Del. (Astereacea) against 2-acetylaminofluorene-induced hepatotoxicity in rats;Adesanoye;Toxicology and Industrial Health,2016

2. Antidiabetic effect of young and old ethanolic leaf extract of Vernonia Amygdalina;Asante;Journal of Diabetes Research,2016

3. Antioxidant versus anti-diabetic properties of leaves from Vernonia amygdalina Del. growing in Malaysia;Atangwho;Food Chemistry,2013

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5. Luteolin and Vernodalol as Bioactive Compounds of Leaf and Root Vernonia amygdalina Extracts: Effects on α-Glucosidase, Glycation, ROS, Cell Viability, and In Silico ADMET Parameters;Pharmaceutics;2023-05-19