Influence of Processing and Storage on the Health Benefits of Sauce Produced from Capsicum spp (Pepper) and Lycopersicum esculentum (Tomato) in CCl4 Induced Hepatotoxic Wistar Rats
Ruth A. Adeniyi, Bilikisu S. Haruna & Oluwakemi V. Adeleke · Asian Food Science Journal · 2025
In nutraceutics, a wide range of nutritious foods are being explored for their pharmacological benefits. Pepper and tomato fruits are packed with health-promoting substances and can be processed into sauce, soups, paste, and other delicacies. Carbon tetrachloride (CCl4) is an env...
Open access
Research Article
10.9734/afsj/2025/v24i4780