A carregar...
Thermal cooking changes the profile of phenolic compounds, but does not attenuate the anti-inflammatory activities of black rice
BACKGROUND: Evidence on biological activities of cooked black rice is limited. This study examined the effects of washing and cooking on the bioactive ingredients and biological activities of black rice. METHODS: Cooked rice was prepared by washing 0–3 times followed by cooking in a rice cooker. The...
Na minha lista:
| Publicado no: | Food Nutr Res |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Co-Action Publishing
2016
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5031796/ https://ncbi.nlm.nih.gov/pubmed/27652685 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3402/fnr.v60.32941 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|