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HPLC profiling, in vitro antisickling and antioxidant activities of phenolic compound extracts from black bean seeds (Phaseolus vulgarus L.) used in the management of sickle cell disease in the West Region of Cameroon

Autor: Kotue T. C. Nkenmeni D. C., S F Ngo, Kansci G, P Kumar, N Arumugam, E Fokou, F M Djouhou, A C Pieme

Publikováno v: International Journal of Food and Nutrition Research. :1-10

Natural molecules from food have been used to manage sickle cell crises. As a genetic blood disorder, treatment is complex and expensive. This study was carried out to establish the phenolic compounds profile of black bean seeds (Phaseolus vulgarus.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6ee8c314509afd02b6421e2fec078566
https://doi.org/10.28933/ijfnr-2019-08-0105

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