Zobrazeno 1 - 10
of 236
pro vyhledávání: '"sweet potato leaves"'
Autor:
Herawati, Ita, Lestari, Intan Dwi, Maryana, Dina, Anggraeni, Neni, Ratnasari, Dewi, Kholifah, Nur Nira, Purnamasari, Putri Diah, Marchorina, Sherly Juita
Publikováno v:
Environmental & Social Management Journal / Revista de Gestão Social e Ambiental; 2024, Vol. 18 Issue 6, p1-17, 17p
Publikováno v:
Human Nutrition & Metabolism, Vol 37, Iss , Pp 200280- (2024)
Beckground: Menstruating young women experience twice as much iron loss as young men. One alternative effort that can be made is to provide functional drinks that are useful for overcoming anemia. Functional beverages must provide nutritional intake
Externí odkaz:
https://doaj.org/article/7e53db2d54b74bb5ac27f229f74fbe76
Publikováno v:
Biosaintifika: Journal of Biology & Biology Education. Apr2018, Vol. 10 Issue 1, p131-137. 7p.
Autor:
Nurkhasanah Mahfudh, Atika Orchida Sari, Iradatul Ikhtiari, Nanik Sulistyani, Ika Dyah Kumalasari, Fezah Othman
Publikováno v:
Life Sciences, Medicine and Biomedicine, Vol 8, Iss 1 (2024)
One of the primary risk factors for hyperlipidemia is an excessively high-fat diet. Due to their phytochemical composition and biological activity, red yeast rice (RYR), sweet potato (Ipomoea batatas L.) leaves and soybeans (Glycine max L.) are known
Externí odkaz:
https://doaj.org/article/b388dfd162714d8caa3c9bda5e98d467
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 5, Pp 292-298 (2023)
In this study, a reversed-phase high performance liquid-chromatography coupled to ultraviolet detection (RP-HPLC/UV) method for simultaneous determination of six major bioactive constituents (caffeic acid, chlorogenic acid, 3,4-dicaffeoyl quinic acid
Externí odkaz:
https://doaj.org/article/9191c5efa6a24f879ab7e3720015fd4e
Autor:
Junren Wen, Yong Sui, Jianbin Shi, Sha Cai, Tian Xiong, Fang Cai, Lei Zhou, Shuyi Li, Xin Mei
Publikováno v:
Antioxidants, Vol 13, Iss 5, p 520 (2024)
The chemical composition discrepancies of five sweet potato leaves (SPLs) and their phenolic profile variations during in vitro digestion were investigated. The results indicated that Ecaishu No. 10 (EC10) provided better retention capacity for pheno
Externí odkaz:
https://doaj.org/article/43d513f4d9a24ccc932d335663b60eca
Akademický článek
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Akademický článek
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Autor:
Guan-Jhong Huang1, Ying-Chih Lin2, Jeng-Shyan Deng3, Hsien-Jung Chen4, Jung-Chun Liao5, Shyh-Shyun Huang5, Shu-Jen Chang5, Yaw-Huei Lin6 boyhlin@gate.sinica.edu.tw
Publikováno v:
Botanical Studies. 2012, Vol. 53 Issue 2, p215-222. 8p.
Publikováno v:
African Journal of Food, Agriculture, Nutrition & Development. Sep2011, Vol. 11 Issue 5, p5142-5156. 15p. 4 Charts.