A carregar...
Modification of In Vitro and In Vivo Antioxidant Activity by Consumption of Cooked Chickpea in a Colon Cancer Model
Chickpea has been classified as a nutraceutical food due to its phytochemical compounds, showing antioxidant, anti-inflammatory, and anticancer activity. To investigate this, we evaluated the effect of cooking on the nutritional and non-nutritional composition and the in vitro and in vivo antioxidan...
Na minha lista:
| Publicado no: | Nutrients |
|---|---|
| Main Authors: | , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7551972/ https://ncbi.nlm.nih.gov/pubmed/32854249 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu12092572 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|