Low-Temperature Vacuum Drying on Broccoli: Enhanced Anti-Inflammatory and Anti-Proliferative Properties Regarding Other Drying Methods

Low-temperature vacuum drying (LTVD) has shown great potential for drying vegetables. It could avoid excessive degradations of active compounds with potential therapeutic agents. In this study, the effect on several relevant bioactive compounds, anti-inflammatory activity, and anti-proliferative act...

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Detalhes bibliográficos

Principais autores:	Antonio Vega-Galvez, Elsa Uribe, Alexis Pasten, Javiera Camus, Michelle Rojas, Vivian Garcia, Michael Araya, Gabriela Valenzuela-Barra, Angara Zambrano, Maria Gabriela Goñi
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2023-09-01
coleção:	Foods
Assuntos:	Brassicaceae bioactive compounds drying processes inflammatory inhibitors MDA-MB-231 cell line
Acesso em linha:	https://www.mdpi.com/2304-8158/12/17/3311
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