The effects of in vitro digestion on polyphenolic and organic acid profile and antioxidant capacity of raw and cooked Momordica charantia
Ample studies relate the putative health promoting properties of the medicinal food Momordica charantia via an assessment of polyphenols, total phenolics (TP) and antioxidant capacity in the raw (R) form. However, few studies have investigated cooked M. charantia in this regard despite the fact that...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | en |
| Published: |
McGill University
2012
|
| Subjects: | |
| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=110614 |