Cardioprotective properties of raw and cooked eggplant (Solanum melongena L)
Author:
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2011/FO/C1FO10048C
Reference14 articles.
1. Polyphenols content and antioxidant capacity of eggplant pulp
2. Influence of Sample Preparation on Assay of Phenolic Acids from Eggplant
3. Antioxidant activity of nasunin, an anthocyanin in eggplant peels
4. Thermal Treatment of Eggplant (Solanum melongena L.) Increases the Antioxidant Content and the Inhibitory Effect on Human Neutrophil Burst
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