Low-Temperature Vacuum Drying on Broccoli: Enhanced Anti-Inflammatory and Anti-Proliferative Properties Regarding Other Drying Methods

Low-Temperature Vacuum Drying on Broccoli: Enhanced Anti-Inflammatory and Anti-Proliferative Properties Regarding Other Drying Methods

Low-temperature vacuum drying (LTVD) has shown great potential for drying vegetables. It could avoid excessive degradations of active compounds with potential therapeutic agents. In this study, the effect on several relevant bioactive compounds, anti-inflammatory activity, and anti-proliferative act...

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Bibliographic Details
Main Authors: Antonio Vega-Galvez, Elsa Uribe, Alexis Pasten, Javiera Camus, Michelle Rojas, Vivian Garcia, Michael Araya, Gabriela Valenzuela-Barra, Angara Zambrano, Maria Gabriela Goñi
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Foods
Subjects:
Brassicaceae
bioactive compounds
drying processes
inflammatory inhibitors
MDA-MB-231 cell line
Online Access:https://www.mdpi.com/2304-8158/12/17/3311

Internet

https://www.mdpi.com/2304-8158/12/17/3311

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