Effect of cooking treatments on the phytochemical composition and antidiabetic potential of Vernonia amygdalina

The present study aimed at evaluating the effects of domestic culinary treatment on phytochemical contents (phenolic content and dietary fiber), and the antidiabetic potential of Vernonia amygdalina in type 2 diabetic rats. The culinary forms implied boiling leaves of V. amygdalina directly and elim...

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Bibliografiske detaljer
Udgivet i:Food Sci Nutr
Main Authors: Tekou, Florian Amel, Kuate, Dieudonne, Nguekouo, Philippe Tekem, Woumbo, Cerile Ypolyte, Oben, Julius Enyong
Format: Artigo
Sprog:Inglês
Udgivet: John Wiley and Sons Inc. 2018
Fag:
Original Research
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6145230/
https://ncbi.nlm.nih.gov/pubmed/30258613
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.732
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