Drying alters the phenolic constituents, antioxidant properties, α‐amylase, and α‐glucosidase inhibitory properties of Moringa (Moringa oleifera) leaf

Moringa oleifera leaf is a popular green leafy vegetable which has found its usefulness in the preparation of traditional stews and soups. Like most green leafy vegetable which are not around year‐round, the leaf is usually dried and pulverized for storage and easier handling, and despite the popula...

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Bibliographic Details
Published in:Food Sci Nutr
Main Authors: Ademiluyi, Adedayo O., Aladeselu, Olubukola H., Oboh, Ganiyu, Boligon, Aline A.
Format: Artigo
Language:Inglês
Published: John Wiley and Sons Inc. 2018
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Original Research
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC6261129/
https://ncbi.nlm.nih.gov/pubmed/30510713
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.770
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