Nutritional and antioxidant dispositions of sorghum/millet‐based beverages indigenous to Nigeria-Reference-Cited by-同舟云学术

Nutritional and antioxidant dispositions of sorghum/millet‐based beverages indigenous to Nigeria

Published:2014-07-11 Issue:5 Volume:2 Page:597-604
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Ajiboye Taofeek O.¹,Iliasu Ganiyat A.²,Adeleye Abdulwasiu O.²,Abdussalam Folakemi A.²,Akinpelu Shakirat A.²,Ogunbode Simiat M.³,Jimoh Simiat O.⁴,Oloyede Oyelola B.⁵

Affiliation:

1. Antioxidants, Free Radicals, Functional Foods and Toxicology Research Laboratory Department of Biological Sciences Al‐Hikmah University Ilorin Nigeria

2. Antioxidants, Free Radicals, and Toxicology Research Laboratory Biochemistry and Nutrition Unit Department of Chemical Sciences Fountain University Osogbo Nigeria

3. Nutritional Biochemistry Research Laboratory Biochemistry and Nutrition Unit Department of Chemical Sciences Fountain University Osogbo Nigeria

4. Industrial Microbiology Research Laboratory Department of Biological Sciences Fountain University Osogbo Nigeria

5. Nutritional Biochemistry Research Laboratory Department of Biochemistry University of Ilorin Ilorin Nigeria

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.140

Reference39 articles.

1. Microbiology of ‘obiolor’: a Nigerian fermented non‐alcoholic beverage;Achi O. K.;J. Appl. Biotechnol.,1990

2. Polyphenolic extract of Sorghum bicolor grains enhances reactive oxygen species detoxification in N-nitrosodiethylamine-treated rats

3. Electrophilic and Reactive Oxygen Species Detoxification Potentials of Chalcone Dimers is Mediated by Redox Transcription Factor Nrf-2

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