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

Green leafy vegetables or GLVs are one of the main attractions in the local vegetable market and are widely consumed as the main course and side dish in the Sikkim Himalayan region (SHR). This study evaluated the total phenolic (TPC) and flavonoid contents (TFC) and antioxidant potential in differen...

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Main Authors: Swati Sharma, Srichandan Padhi, Megha Kumari, Srinivas Patnaik, Dinabandhu Sahoo
Formáid: Artigo
Teanga:Inglês
Foilsithe: Frontiers Media S.A. 2022-04-01
Sraith:Frontiers in Nutrition
Ábhair:
green leafy vegetables
phenolic contents
antioxidant activity
Urtica dioica
Sikkim Himalaya
Rochtain Ar Líne:https://www.frontiersin.org/articles/10.3389/fnut.2022.861347/full
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