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Legumes as a source of natural antioxidants
The following article summarizes the most up-to-date information available concerning endogenous bioactives and the antioxidant activity/radical-scavenging capacity of selected leguminous seeds, and
Phenol‐Based Antioxidants and the In Vitro Methods Used for Their Assessment
Abstract:  In recent years, much interest has been observed in the field of phenol-based antioxidants. As a result of this, many analytical methods have been developed for the purpose of the
Antioxidant activity of fresh and processed Jalapeño and Serrano peppers.
Elimination of chlorophylls by silicic acid chromatography reduced the DPPH scavenging activity of the extracts, compared to crude extracts, confirming the antioxidant activity of chloropylls present in Jalapeño and Serrano peppers.
Antioxidant and antiradical activities in extracts of hazelnut kernel (Corylus avellana L.) and hazelnut green leafy cover.
Results suggest that both 80% ethanol and acetone are capable of extracting phenolics, but 80% acetone was a more effective solvent for the extraction process and could potentially be considered as an inexpensive source of natural antioxidants.
Tea polyphenols - their antioxidant properties and biological activity - a review.
Tea is the most widely consumed beverage in the world. Tea leaves are a source of polyphenols, especially catechins, a decisive group for their antioxidative activity. This paper reviews what is
Osmotic Dehydration Process for Preservation of Fruits and Vegetables
Osmotic dehydration has received greater attention in recent years as an effective method for preservation of fruits and vegetables. Being a simple process, it facilitates processing of fruits and
Growth performance of broiler chickens fed diets containing shea nut (Vitellaria paradoxa, Gaertn.) meal fermented with Aspergillus niger.
Broilers fed the fermented meal exhibited higher growth performance than those fed the unfermented meal, however, the growth performance of broilers fed each of the shea nut meal-based diets was lower than that of broiler chickens fed the control diet.
Achievements and Challenges in Improving the Nutritional Quality of Food Legumes
In order to increase consumption of grain legumes, efforts should concentrate on identifying nutritionally enhanced and genetically diverse germplasm, and on linking genetics with sensorial and processing quality, leading to a reduction in both the global economic burden caused by malnutrition and associated chronic diseases, and the environmental impact of agriculture.