Changes in antinutrients, phenolics, antioxidant activities and in vitro α-glucosidase inhibitory activity in pumpkin leaves (<i>Cucurbita moschata</i>) during different domestic cooking methods.

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作者： Florence M,Mashitoa ^[1] ; Vimbainashe,Manhivi ^[2] ; Retha M,Slabbert ^[1] ; Jerry L,Shai ^[3] ; Dharini,Sivakumar ^[2]

作者单位： Department of Horticulture, Tshwane University of Technology, Pretoria West, 0001 Gauteng South Africa. ^[1] Phytochemical Food Network Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West, 0001 Gauteng South Africa. ^[2] Department of Biomedical Sciences, Tshwane University of Technology, Arcadia, Pretoria, 0001 Gauteng South Africa. ^[3]

关键词 Antioxidant capacity Indigenous leafy vegetables Oxalates α-glucosidase activity

DOI 10.1007/s10068-021-00916-w

PMID 34249384

发布时间 2022-07-16

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