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Cooking methods affect phytochemical composition and anti-obesity potential of soybean (Glycine max) seeds in Wistar rats
This work aimed at investigating the effects of three domestic cooking methods (roasting, sprouting and boiling) on phytochemical contents (phenolic content, flavonoid, fibre), and anti-obesity (weight loss, hypoglycemic effect, serum lipids) potential of soybean seeds in obese male rats. Ten differ...
में बचाया:
| में प्रकाशित: | Heliyon |
|---|---|
| मुख्य लेखकों: | , , |
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Elsevier
2017
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| विषय: | |
| ऑनलाइन पहुंच: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5585004/ https://ncbi.nlm.nih.gov/pubmed/28920089 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2017.e00382 |
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