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...

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Hlavní autor:	Balin, Kimberly D. (Autor)
Další autoři:	Dumelod, Benelyn Domingo (adviser.)
Resource Type:	Diplomová práce
Jazyk:	English
Vydáno:	Quezon City College of Home Economics, University of the Philippines Diliman 2013.
Témata:	Momordica charantia.
On-line přístup:	Also available in UP Diliman Digital Archives