領(lǐng)學(xué)術(shù)科研之先，創(chuàng)食品科技之新
—— 中國(guó)食品雜志社
期刊集群
Nutritional composition, in vitro antioxidant and anti-diabetic potentials of Breynia retusa (Dennst.) Alston
來(lái)源：食品科學(xué)網(wǎng) 閱讀量: 387 發(fā)表時(shí)間: 2017-03-07
作者: Rajan Murugan, Jaganathan Prabu, Rahul Chandran, Thangarajan Sajeesh, Murugaiyan Iniyavan,Thangaraj Parimelazhagan ?
關(guān)鍵詞: Antioxidant; Alpha-amylase; Breynia retusa; Phenolic comounds; Vitamins
摘要:

?The present study evaluated the nutritional and total phenolic contents of leaves and fruit of Breynia retusa to study the inhibitory potentials against free radicals, -amylase and -glucosidase enzymes. Proximate composition and anti-nutrient content w

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