Zobrazeno 1 - 3
of 3
pro vyhledávání: '"J. Manuel Martínez-Burrola"'
Autor:
Víctor Santana-Rodríguez, Vrani Ibarra-Junquera, Saúl Ruiz-Cruz, J. Manuel Martínez-Burrola, Guadalupe I. Olivas, J. David Pérez-Martínez, José de Jesús Ornelas-Paz
Publikováno v:
Food Chemistry. 119:1619-1625
Raw and cooked (boiled and grilled) Poblano, Bell, Chilaca, Caribe, Jalapeno, Serrano, Habanero, and Manzano peppers were evaluated for tristimulus colour, capsaicinoids (capsaicin, dihydrocapsaicin, nordihydrocapscapsaicin), and total phenolic conte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0b9ff20adc97f74f98be1c61a15b1b2
https://doi.org/10.1016/j.foodchem.2009.09.054
https://doi.org/10.1016/j.foodchem.2009.09.054
Functional foods improve health and can reduce the risk of different diseases. In this sense, a variety of bioactive compounds present in functional foods are able to modulate inflammatory responses or exhibit interesting bioactivities such as antihy
Autor:
Anaberta Cardador-Martínez
This book provides a complete review of multiple metabolic disorders and the use of phytochemicals for their prevention and treatment. Moreover, some plant species used for the extraction of these chemical components are listed and described. When de