Effects of cooking on the flavonoid content and radical scavenging activity of bitter gourd (Momordica charantia) crude extracts

This study aimed to determine the effects of cooking on the flavonoid content and radical scavenging activity of the leaves and fruits of the two types of Momordica charantia - hybrid and wild - normally consumed in Filipino households. Samples cooked for 5 and 10 minutes using water and oil-water a...

وصف كامل

التفاصيل البيبلوغرافية

المؤلف الرئيسي:	Balin, Kimberly D. (مؤلف)
مؤلفون آخرون:	Dumelod, Benelyn Domingo (adviser.)
Resource Type:	أطروحة
اللغة:	English
منشور في:	Quezon City College of Home Economics, University of the Philippines Diliman 2013.
الموضوعات:	Momordica charantia.
الوصول للمادة أونلاين:	Also available in UP Diliman Digital Archives