Drying alters the phenolic constituents, antioxidant properties, α-amylase, and α-glucosidase inhibitory properties of Moringa (Moringa oleifera ) leaf-Reference-Cited by-同舟云学术

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

Published:2018-10-10 Issue:8 Volume:6 Page:2123-2133
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Ademiluyi Adedayo O.¹^ORCID,Aladeselu Olubukola H.¹,Oboh Ganiyu¹,Boligon Aline A.²

Affiliation:

1. Functional Foods and Nutraceuticals Unit; Department of Biochemistry; Federal University of Technology; Akure Nigeria

2. Postgraduate Programme in Pharmaceutical Sciences; Universidade Federal de Santa Maria; Santa Maria RS Brazil

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/fsn3.770/fullpdf

Reference68 articles.

1. Phenolic-rich extracts from selected tropical underutilized legumes inhibit α-amylase, α-glucosidase, and angiotensin-I converting enzyme in vitro;Ademiluyi;Journal of Basic Clinical Physiology and Pharmacology,2012

2. Antioxidant and drug detoxification potentials of Hibiscus sabdariffa anthocyanin extract;Ajiboye;Drug Chemistry and Toxicology,2009

3. Akanji , A. M. Ologhobo , A. D. Emiola , I. A. Adedeji , T. A. Adedeji , O. S. 2003 The Effects of processing on Haemagglutinin and other Anti-nutritional Factors in Jackbean (Canavalia ensiformis L) 28 189 193

4. Allelochemicals in plant foods and feeding stuffs: Nutritional, biochemical and physiopathological aspects in animal production;Aletor;Veterinary Human Toxicology,1993

5. Structure-radical scavenging flavonoids;Amic;Croatica Chemica Acta,2003

Cited by 61 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characterization of phenolic compounds in watermeal (Wolffia globosa) through LC-ESI-QTOF-MS/MS: assessment of bioactive compounds, in vitro antioxidant and anti-diabetic activities following different drying methods;Journal of Food Measurement and Characterization;2024-09-09

2. Enhancing nutritional, textural, and bio-functional properties of yoghurt through fortification with Moringa oleifera: a comprehensive investigation;Journal of Food Measurement and Characterization;2024-08-19

3. Moringa oleifera flowers: insights into their aroma chemistry, anti-inflammatory, antioxidant, and enzyme inhibitory properties;BMC Complementary Medicine and Therapies;2024-07-26

4. Phytomediated zinc oxide and sulfur nanoparticles for management of soft-rot causing pathogenic fungi in ginger;Biocatalysis and Agricultural Biotechnology;2024-06

5. Exploring the phytochemical profile and therapeutic investigations on Moringa concanensis Nimmo pod husk extracts: An integrated in vitro and in silico approach;Biocatalysis and Agricultural Biotechnology;2024-06