Preliminary study to evaluate the phytochemicals and physiochemical properties in red and black date's vinegar-Reference-Cited by-同舟云学术

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Preliminary study to evaluate the phytochemicals and physiochemical properties in red and black date's vinegar

Published:2019-04-29 Issue:6 Volume:7 Page:1976-1985
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Ali Zeshan¹²^ORCID,Ma Haile²,Rashid Muhammad Tayyab²,Wali Asif³,Younas Shoaib⁴

Affiliation:

1. School of Food and Nutrition Minhaj University Lahore Pakistan

2. School of Food and Biological Engineering Jiangsu University Zhenjiang China

3. Department of Agriculture and Food Technology Karakoram International University Gilgit Pakistan

4. Department of Food Science and Nutrition University of Sargodha Sargodha Pakistan

Funder

National R & D Program

National High Technology Research and Development Program 863

Jiangsu Provincial Major Project on Natural Science for Universities

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1009

Reference48 articles.

1. Comparison of Antioxidant Activity, Anthocyanins, Carotenoids, and Phenolics of Three Native Fresh and Sun-Dried Date (Phoenix dactylifera L.) Varieties Grown in Oman

2. Efficacy of new beverage made of dates vinegar and garlic juice in improving serum lipid profile parameters and inflammatory biomarkers of mildly hyperlipidemic adults: A double-blinded, randomized, placebo-controlled study

3. Reduction of body weight, body fat mass, and serum leptin levels by addition of new beverage in normal diet of obese subjects

4. A double-blinded, randomized, placebo-controlled study evaluating the impact of dates vinegar consumption on blood biochemical and hematological parameters in patients with type 2 diabetes

5. Potential Uses of Vinegar as a Medicine and Related in vivo Mechanisms

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