GC characterization and erectogenic enzyme inhibitory effect of essential oils from tangerine and lemon peels: A comparative study
Author:
Affiliation:
1. Functional Foods and Nutraceutical Research Unit Department of Biochemistry Federal University of Technology Akure Nigeria
2. Biomedical Technology Federal University of Technology Akure Nigeria
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ffj.3679
Reference45 articles.
1. By-products of fruits processing as a source of phytochemicals
2. Bioactive phenolics and antioxidant propensity of flavedo extracts of Mauritian citrus fruits: Potential prophylactic ingredients for functional foods application
3. Essential oil from lemon peels inhibits key enzymes linked to neurodegenerative conditions and pro‐oxidant induced lipid peroxidation;Oboh G;J Oleo Sci,2014
4. Citrus spp. essential oils improve behavioral pattern, repressed cholinesterases and monoamine oxidase activities, and production of reactive species in fruit fly (Drosophila melanogaster) model of Alzheimer’s Disease;Oyeleye SI;J Food Biochem,2020
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