Comparison of Phenolic Compounds, Carotenoids, Amino Acid Composition, In Vitro Antioxidant and Anti-Diabetic Activities in the Leaves of Seven Cowpea (Vigna unguiculata) Cultivars

β-Carotene in the human body: metabolic bioactivation pathways – from digestion to tissue distribution and excretion

(2019) Torsten Bohn et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

In vitro and in silico elucidation of antidiabetic and anti-inflammatory activities of bioactive compounds from Momordica charantia

(2019) Siddanagouda R. Shivanagoudra et al.   BIOORGANIC & MEDICINAL CHEMISTRY

An integrated approach for harvesting Natal plum (Carissa macrocarpa) for quality and functional compounds related to maturity stages

(2019) Aysha Ndou et al.   FOOD CHEMISTRY

Understanding glycaemic control and current approaches for screening antidiabetic natural products from evidence-based medicinal plants

(2019) Chintha Lankatillake et al.   Plant Methods

Effect of Moist Cooking Blanching on Colour, Phenolic Metabolites and Glucosinolate Content in Chinese Cabbage (Brassica rapa L. subsp. chinensis)

(2019) Millicent G. Managa et al.   Foods

Mutamba (Guazuma ulmifolia Lam.) fruit as a novel source of dietary fibre and phenolic compounds

(2019) Gustavo Araujo Pereira et al.   FOOD CHEMISTRY

A review of the contribution of cowpea leaves to food and nutrition security in East Africa

(2019) Joshua O. Owade et al.   Food Science & Nutrition

In Vitro Antidiabetic Activity and Mechanism of Action of Brachylaena elliptica (Thunb.) DC

(2018) Idowu Jonas Sagbo et al.   Evidence-based Complementary and Alternative Medicine

Phytochemicals and nutritional composition in accessions of Kei-apple ( Dovyalis caffra ): Southern African indigenous fruit

(2018) Semkaleng Mpai et al.   FOOD CHEMISTRY

Cowpea: an overview on its nutritional facts and health benefits

(2018) Chathuni Jayathilake et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

UPLC-MS metabolome based classification of Lupinus and Lens seeds: A prospect for phyto-equivalency of its different accessions

(2018) Mohamed A. Farag et al.   FOOD RESEARCH INTERNATIONAL

Drying alters the phenolic constituents, antioxidant properties, α-amylase, and α-glucosidase inhibitory properties of Moringa (Moringa oleifera ) leaf

(2018) Adedayo O. Ademiluyi et al.   Food Science & Nutrition

Differential α-amylase/α-glucosidase inhibitory activities of plant-derived phenolic compounds: a virtual screening perspective for the treatment of obesity and diabetes

(2017) Hassan Rasouli et al.   Food & Function

Carotenoids of indigenous citrus species from Aceh and its in vitro antioxidant, antidiabetic and antibacterial activities

(2016) Ernawita et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Antidiabetic Potential of Purple and Red Rice (Oryza sativa L.) Bran Extracts

(2016) Stephen M. Boue et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cowpea (Vigna unguiculataL. Walp), a renewed multipurpose crop for a more sustainable agri-food system: nutritional advantages and constraints

(2016) Alexandre Gonçalves et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

p-Coumaric acid and its conjugates: dietary sources, pharmacokinetic properties and biological activities

(2016) Kehan Pei et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Phenolic profiles of 20 Canadian lentil cultivars and their contribution to antioxidant activity and inhibitory effects on α-glucosidase and pancreatic lipase

(2015) Bing Zhang et al.   FOOD CHEMISTRY

Diabetes in the Africa region: An update

(2013) Nasheeta Peer et al.   DIABETES RESEARCH AND CLINICAL PRACTICE

Nutrient content of eight African leafy vegetables and their potential contribution to dietary reference intakes

(2013) Paul van Jaarsveld et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effects of processing on anthocyanins, carotenoids and vitamin C in summer fruits and vegetables

(2012) Sze Ying Leong et al.   FOOD CHEMISTRY

Phytochemical Characterisation of Green Beans (Phaseolus vulgaris L.) by Using High-performance Liquid Chromatography Coupled with Time-of-flight Mass Spectrometry

(2012) Ibrahim M. Abu-Reidah et al.   PHYTOCHEMICAL ANALYSIS

Cultivar Evaluation and Effect of Fermentation on Antioxidant Capacity andin VitroInhibition of α-Amylase and α-Glucosidase by Highbush Blueberry (Vaccinium corombosum)

(2011) Michelle H. Johnson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Berry Polyphenols Inhibit α-Amylasein Vitro: Identifying Active Components in Rowanberry and Raspberry

(2011) Dominic Grussu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Processing on Major Carotenoid Levels in Corn (Zea mays) and Selected Vegetables: Bioavailability of Lutein and Zeaxanthin from Processed Corn in Mice

(2010) Bangera Sheshappa Mamatha et al.   Food and Bioprocess Technology

Lutein content of selected Indian vegetables and vegetable oils determined by HPLC

(2009) G. Aruna et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Total antioxidant activity in 35 Ugandan fruits and vegetables

(2008) Torunn Stangeland et al.   FOOD CHEMISTRY