Changes in Phytochemical Content, Antioxidant Activity, and Anti-Inflammatory Properties of <i>Cudrania tricuspidata</i> Fruits Treated by Roasting.

Ha, Si Young; Jung, Ji Young; Yang, Jae-Kyung

Changes in Phytochemical Content, Antioxidant Activity, and Anti-Inflammatory Properties of Cudrania tricuspidata Fruits Treated by Roasting.

Ha, Si Young; Jung, Ji Young; Yang, Jae-Kyung.

Afiliação

Ha SY; Department of Environmental Forest Science, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea.
Jung JY; Department of Environmental Forest Science, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea.
Yang JK; Department of Environmental Forest Science, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea.

Foods ; 12(11)2023 May 26.

Article em En | MEDLINE | ID: mdl-37297390

Palavras-chave

Cudrania tricuspidata; anti-inflammatory; antioxidant activity; flavan-3-ols; phytochemical; roasting

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2023 Tipo de documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2023 Tipo de documento: Article