phenolic compounds

Antioxidant Content in Solanum Anguivi Lam Berries as Affected by Cooking at Different Stages of Ripening

Caroline Yaya Abbe, Nestor Aboa, Pascal Amédée Ahi & Ghislaine Chépo DAN · Asian Food Science Journal · 2019

Aims: In this research changes in vitamin C, flavonoids, polyphenols, tannins contents and antioxidant activity in Solanum anguivi Lam berries during ripening and heat treatment have been studied. Place and Duration of Study: Department of Food Science and Technology (UFR-STA), U...

Open access Research Article 10.9734/afsj/2019/v13i230102

Neuroprotective and Free Radicals Scavenging Potentials of Some Common Leafy Vegetables Consumed in South - Eastern Nigeria

C. S. Alisi, E. S. Asiwe, A. A. Emejulu, A. C. Ene & R. N. Nwoguikpe · Annual Research & Review in Biology · 2014

Antioxidant potential, lipid peroxidation inhibition ability in brain homogenate and total phenolic and flavonoid contents of ethanol extracts of some leafy vegetables (Vernonia amygdalina, Gongronema latifolium and Ocimum gratissimum) consumed in south-eastern Nigeria were deter...

Open access Research Article 10.9734/ARRB/2014/9666