Antioxidant Potential of Selected Wild Edible Leafy Vegetables of Sikkim Himalayan Region: Effects of Cooking Methods and Gastrointestinal Digestion on Activity

Antioxidant Potential of Selected Wild Edible Leafy Vegetables of Sikkim Himalayan Region: Effects of Cooking Methods and Gastrointestinal Digestion on Activity

Green leafy vegetables or GLVs are one of the main attractions in the local vegetable market and are widely consumed as the main course and side dish in the Sikkim Himalayan region (SHR). This study evaluated the total phenolic (TPC) and flavonoid contents (TFC) and antioxidant potential in differen...

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Bibliographic Details
Main Authors: Swati Sharma, Srichandan Padhi, Megha Kumari, Srinivas Patnaik, Dinabandhu Sahoo
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-04-01
Series:Frontiers in Nutrition
Subjects:
green leafy vegetables
phenolic contents
antioxidant activity
Urtica dioica
Sikkim Himalaya
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.861347/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2022.861347/full

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