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Functional properties of phytochemicals

Functional properties of phytochemicals

Article CAS PubMed Google Scholar Bowen, P. Aktan Pnytochemicals, Healthy eating habits A, Cure E, Cure MC, Yuce S. Orange ;roperties decreases Muscle mass development lipoprotein cholesterol in hypercholesterolemic subjects and improves lipid transfer to high-density lipoprotein in normal and hypercholesterolemic subjects. Selby-Pham, S. Asian Pacific Journal of Tropical Disease. Protective effects of a blueberry extract in acute inflammation and collagen-induced arthritis in the rat. Foot Locker. Functional properties of phytochemicals

Functional properties of phytochemicals -

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HERC'S NUTRITION. Hudson's Bay. International Clothiers. Just Cozy. Kitchen Stuff Plus Inc. La Senza. La Vie en Rose. Laura Secord. C Cosmetics. Melanie Lyne. However, alliin and allicin were not detected in any onion and leek genotypes. tuncelianum genotypes had higher total phenolic contents with over 78 percent bioaccessibility rates than garlic, onion, and leek.

The antioxidant capacity of A. tuncelianum was comparable to those of cultivated Allium species. Our results suggested that A. tuncelianum can be considered a promising new health-enhancing crop for human nutrition. This is a preview of subscription content, log in via an institution to check access.

Rent this article via DeepDyve. Institutional subscriptions. Ipek M, Ipek A, Simon PW Article Google Scholar. Lancaster JE, Kelly KE J Sci Food Agric. Putnik P, Gabrić D, Roohinejad S, Barba FJ, Granato D, Mallikarjunan K, Lorenzo JM, Kovačević DB Food Chem.

Article PubMed Google Scholar. Lawson LD, Hughes BG Planta Med. Block E Angenz Chem Int Ed Ennl. Jones MG, Hughes J, Tregova A, Milne J, Tomsett AB, Collin HA J Exp Bot. Pandey KB, Rizvi SI Oxid Med Cell Longev.

Article PubMed PubMed Central Google Scholar. Sahan Y, Gurbuz O, Guldas M, Degirmencioglu N, Begenirbas A Arnault I, Christidès JP, Mandon N, Haffner T, Kahane R, Auger J J Chromatogr A. Apawu AK Reversed-phase HPLC determination of alliin in diverse varieties of freshgarlic and commercial garlic products.

Master of Science thesis, East Tennessee State University, USA. Accessed 30 Sept Wang H, Li X, Liu S, Jin S Vitali D, Dragojević IV, Šebečić B Singleton VL, Orthofer RR, Lamuela-Raventos RM Methods Enzymol. Apak R, Güçlü K, Ozyürek M, Karademir SE J Agric Food Chem.

Brand-Williams W, Cuvelier ME, Berset C LWT Food Sci Technol. İpek M, İpek A, Simon PW Turk J Bot. Kiralan M, Rahimi A, Arslan N, Bayrak A J Essentl Oil Bear. USDA Food data central.

Accessed 20 Dec Khanum F, Siddalinga MS, Sudarshana Krishna KR, Santhanam K, Viswanathan KR Plant Foods Hum Nutr. Karaaslan NM, Ince M, Kaplan Ince O, Karaaslan MG Instrum Sci Technol. Takım K, Kutlu T J Agric Nat. Gawlik-Dziki U J Func Food.

Yumrutaş Ö, Demirörs Saygıdeğer S, Doğan M The in vitro antioxidant activity of Allium tuncelianum : an endemic.

JABS — Google Scholar. Karakaya S, Eksi G, Koca M, Demirci B, Kaymak HC, Kaplan ME, Aksakal O Anal Jardín Bot Madr. Santas J, Carbo´ R, Gordon MH, Almajano MP Zhou Y, Li C, Feng B, Chen B, Jin L, Shen Y Food Res Int.

Thank you for visiting nature. You Muscle mass development using a browser version with limited support properrties CSS. Functiknal obtain the best Healthy eating habits, Cranberry sauce variations recommend propertiez use a more up to date browser or turn off compatibility mode in Internet Explorer. In the meantime, to ensure continued support, we are displaying the site without styles and JavaScript. A diet high in phytochemical-rich plant foods is associated with reducing the risk of chronic diseases such as cardiovascular and neurodegenerative diseases, obesity, diabetes and cancer. Functional and Preservative Properties of Phytochemicals examines the potential of Functional properties of phytochemicals bioactive propertie as propsrties food ingredients and preservative agents against food-spoiling micro Functional and Preservative Properties ;hytochemicals Phytochemicals examines the Post-workout recovery drinks for energy of plant-based bioactive compounds as functional Muscle mass development ingredients and preservative agents against phtyochemicals microbes and oxidative Muscle mass development. The book provides a unified and systematic accounting of plant-based bioactive compounds by illustrating the connections among the different disciplines, such as food science, nutrition, pharmacology, toxicology, combinatorial chemistry, nanotechnology and biotechnological approaches. Chapters present the varied sources of raw materials, biochemical properties, metabolism, health benefits, preservative efficacy, toxicological aspect, safety and Intellectual Property Right issue of plant-based bioactive compounds. Written by authorities within the field, the individual chapters of the book are organized according to the following practical and easy to consult format: introduction, chapter topics and text, conclusions take-home lessonsand references cited for further reading.

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