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

The study investigated the antioxidant effects of roasted <i>Cudrania tricuspidata</i> (<i>C. tricuspidata</i>) fruits by comparing them with unroasted <i>C. tricuspidata</i> fruits. The results showed that the roasted <i>C. tricuspidata</i> fruits (150 °C, 120 min) exhibited significantly higher an...

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Autori principali:	Si Young Ha, Ji Young Jung, Jae-Kyung Yang
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2023-05-01
Serie:	Foods
Soggetti:	antioxidant activity anti-inflammatory roasting <i>Cudrania tricuspidata</i> flavan-3-ols phytochemical
Accesso online:	https://www.mdpi.com/2304-8158/12/11/2146
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