Results 51 to 60 of about 3,167 (153)
In vitro antidiabetic and antioxidant activities of Galega officinalis extracts
Food Science &Nutrition, Volume 12, Issue 10, Page 8137-8149, October 2024.This research aimed to determine the total phenolic, flavonoid, and galegine content, to evaluate the antioxidant (DPPH, ABTS+, and hydroxyl radical‐scavenging activity; ferric‐reducing antioxidant power; ferrous ion chelating) and enzyme inhibitory activities of Galega officinalis (GO) extracts obtained using solvents with different polarities.
Shokoofeh Sukhtezari +3 more
wiley +1 more source
Plantas para comer y curar [PDF]
, 2011 Fil: Pochettino, María Lelia. Laboratorio de Etnobotánica y Botánica Aplicada (LEBA). Facultad de Ciencias Naturales y Museo. Universidad Nacional de La Plata; ArgentinaFil: Arenas, Patricia Marta.
Arenas, Patricia Marta +2 more
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Prototipo Derivado De Los Prebióticos Del Yacón Para Problemas Digestivos Y Diabetes [PDF]
, 2022 The trend today is based on a healthy diet, which contains natural elements that promote health. This research project aims to take advantage of the benefits of a tuber called yacón, whose scientific name is Smallanthus sonchifolius.
Oñate Perpiñan, Yuneidys +1 more
core +2 more sources
A Perennial Green Revolution to address 21st‐century food insecurity and malnutrition
Food and Energy Security, Volume 13, Issue 4, July/August 2024.Abstract Farming practices of the past century have dramatically increased annual crop yields to unprecedented levels but have consequentially created increasing ecological and public health concerns, posing a long‐term threat to global food security. Soil tillage and chemical inputs perpetuate soil erosion, biodiversity loss, wetlands eutrophication ...
Jacob D. Paul +2 more
wiley +1 more source
Elaboração de bolo com farinha de Yacon Cake developed with Yacon flour
Ciência Rural, 2009 A batata Yacon apresenta carboidratos na forma de frutooligossacarídeos (FOS). Estudos comprovam que os FOS aumentam a saciedade e reduzem o índice glicêmico. Os produtos da fermentação podem minimizar a resposta glicêmica, além de estimular a glicólise,
Claudia Severo da Rosa +4 more
doaj
Plant, Soil and Environment, 2006 Yacon [Smallanthus sonchifolius (Poeppig Endlicher) H. Robinson, Asteraceae] is a tuber plant originated in Andes. In contrast to other root crops, which store the carbohydrates in the form of starch, yacon cumulates the carbohydrates in the form of ...
E.C. Fernández +3 more
doaj +1 more source
Comentarios a un pasaje de Gonzalo Fernández de Oviedo [PDF]
, 2007 El artículo explora la presencia de algunos indoamericanismos en un pasaje de la Historia natural y general de las Indias de Gonzalo Fernández de Oviedo, en la que el cronista recoge unas noticias tempranas que le proporcionan el conquistador Diego de ...
Arrizabalaga, C. (Carlos)
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The Plant Genome, Volume 17, Issue 2, June 2024.Abstract Ambrosia artemisiifolia and Ambrosia trifida (Asteraceae) are important pest species and the two greatest sources of aeroallergens globally. Here, we took advantage of a hybrid to simplify genome assembly and present chromosome‐level assemblies for both species.
Martin Laforest +6 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 23, Issue 3, May 2024.Abstract Osmotic dehydration (OD) is an efficient preservation technology in that water is removed by immersing the food in a solution with a higher concentration of solutes. The application of OD in food processing offers more benefits than conventional drying technologies.
Ali Asghari +5 more
wiley +1 more source
Development of a Distilled Beverage Using Yacon Root (Smallanthus sonchifolius)
BeveragesYacon, known for its fructooligosaccharides, fructans, and inulin content, has shown potential for novel beverage production. This study explores the feasibility of creating a distilled yacon-based beverage.
Manuel José Marin Arévalo +1 more
doaj +1 more source