Changes in antinutrients, phenolics, antioxidant activities and in vitro α-glucosidase inhibitory activity in pumpkin leaves (Cucurbita moschata) during different domestic cooking methods
Florence M. Mashitoa, Vimbainashe E. Manhivi, M.M. Slabbert, Jerry L. Shai, Dharini Sivakumar
Topics & Concepts
Cucurbita moschataChemistrySteamingDPPHFood scienceABTSAntioxidantFerulic acidIn vitroBiochemistryMedicinePathologyAlternative medicinePhytochemicals and Antioxidant ActivitiesAntioxidant Activity and Oxidative StressNuts composition and effects