Physicochemical Characterization and Biological Activities of Black and White Garlic: In Vivo and In Vitro Assays

White and three types of black garlic (13, 32, and 45 days of aging, named 0C1, 1C2, and 2C1, respectively) were selected to study possible differences in their nutraceutic potential. For this purpose, garlic were physicochemically characterized (Brix, pH, aW, L, polyphenol, and antioxidant capacity...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Main Authors: María Ángeles Toledano Medina, Tania Merinas-Amo, Zahira Fernández-Bedmar, Rafael Font, Mercedes del Río-Celestino, Jesús Pérez-Aparicio, Alicia Moreno-Ortega, Ángeles Alonso-Moraga, Rafael Moreno-Rojas
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2019-06-01
Colecção:Foods
Assuntos:
black garlic
physicochemical profile
polyphenol content
HL-60 cell line
Acesso em linha:https://www.mdpi.com/2304-8158/8/6/220
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados