Antioxidant Potential of Selected Wild Edible Leafy Vegetables of Sikkim Himalayan Region: Effects of Cooking Methods and Gastrointestinal Digestion on Activity.

Sharma, Swati; Padhi, Srichandan; Kumari, Megha; Patnaik, Srinivas; Sahoo, Dinabandhu

Sharma, Swati; Padhi, Srichandan; Kumari, Megha; Patnaik, Srinivas; Sahoo, Dinabandhu.

Afiliação

Sharma S; Institute of Bioresources and Sustainable Development, Regional Centre, Gangtok, India.
Padhi S; School of Biotechnology, Kalinga Institute of Industrial Technology, Bhubaneswar, India.
Kumari M; Institute of Bioresources and Sustainable Development, Regional Centre, Gangtok, India.
Patnaik S; Institute of Bioresources and Sustainable Development, Regional Centre, Gangtok, India.
Sahoo D; School of Biotechnology, Kalinga Institute of Industrial Technology, Bhubaneswar, India.

Front Nutr ; 9: 861347, 2022.

Article em En | MEDLINE | ID: mdl-35529464

Palavras-chave

Sikkim Himalaya; Urtica dioica; antioxidant activity; green leafy vegetables; phenolic contents

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Texto completo: 1 Base de dados: MEDLINE Idioma: En Revista: Front Nutr Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Índia