Ginger (Zingiber officinale) is a globally known food and flavoring ingredient which is also
reputed for its wide range of medicinal properties. The rhizome of ginger consists of a …

This study aimed to evaluate the effect of cooking (boiling, steaming, and frying) on
polyphenols, flavonoids, carotenoids and antioxidant activity of six edible leaves. The total …

The aim of the present study was to evaluate the effect of cooking (boiling, steaming, and
frying) on anti-inflammation associated properties in vitro of six popularly consumed green …

Ginger is a plant whose rhizome is used as a spice or folk medicine. We aimed to investigate
the effect of ginger root extract on obesity and inflammation in rats fed a high-fat diet …

Response surface methodology has been used to optimize the extraction conditions for total
phenolics and carotenoids from leaves of Centella asiatica. Solvent concentration (30 …

The antioxidant potency of soluble and bound phenolic extracts of freeze‐dried six leafy
vegetables was investigated using in vitro systems; singlet oxygen scavenging, hydroxyl …

The peel of red dragon fruit usually discarded. It is rich in polyphenol compounds that have
antioxidant activity and health benefits. This research aimed to determine the antioxidant …

Abstract Morinda citrifolia (L.), also known as Noni or Ahu in Sri Lanka, is infrequently
consumed as a dietary supplement within the country due to its association with myths and …

A response surface approach was used to investigate the effects of temperature,
concentration, and time on the antioxidant properties (total flavonoid (TF), total phenol (TP) …

Background and objectives Health benefits of cereals depend not only on the intake levels
but also on their processing methods and conditions. In this work, effects of processing …