Changes in Phytochemical Content, Antioxidant Activity, and Anti-Inflammatory Properties of <i>Cudrania tricuspidata</i> Fruits Treated by Roasting

Changes in Phytochemical Content, Antioxidant Activity, and Anti-Inflammatory Properties of <i>Cudrania tricuspidata</i> Fruits Treated by Roasting

The study investigated the antioxidant effects of roasted <i>Cudrania tricuspidata</i> (<i>C. tricuspidata</i>) fruits by comparing them with unroasted <i>C. tricuspidata</i> fruits. The results showed that the roasted <i>C. tricuspidata</i> fruits (15...

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Bibliographic Details
Main Authors:	Si Young Ha, Ji Young Jung, Jae-Kyung Yang
Format:	Article
Language:	English
Published:	MDPI AG 2023-05-01
Series:	Foods
Subjects:	antioxidant activity anti-inflammatory roasting <i>Cudrania tricuspidata</i> flavan-3-ols phytochemical
Online Access:	https://www.mdpi.com/2304-8158/12/11/2146

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