Antioxidant and Antidiabetic Properties of Condensed Tannins in Acetonic Extract of Selected Raw and Processed Indigenous Food Ingredients from Kenya

Journal of Food Science

Volumn 76, Issue 4, 2011, Pages

  Kunyanga, Catherine Nkirote ^a   Imungi, Jasper Kathenya ^a   Okoth, Michael ^a   Momanyi, Clare ^a   Biesalski, Han Konrad ^b   Vadivel, Vellingiri ^b  

^a UNIVERSITY OF NAIROBI   (Kenya)

^b UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Antidiabetic effect; Antioxidant activity; Condensed tannins; Indigenous food ingredients; Traditional processing methods

Indexed keywords

ALPHA GLUCOSIDASE; AMYLASE; ANTIDIABETIC AGENT; ANTIOXIDANT; PLANT EXTRACT; PROANTHOCYANIDIN;

ARTICLE; CEREAL; CHEMISTRY; COOKING; DIET SUPPLEMENTATION; DRUG ANTAGONISM; FABACEAE; KENYA; METHODOLOGY; OXIDATION REDUCTION REACTION; VEGETABLE;

ALPHA-AMYLASES; ALPHA-GLUCOSIDASES; ANTIOXIDANTS; CEREALS; COOKING; DIETARY SUPPLEMENTS; FABACEAE; HYPOGLYCEMIC AGENTS; KENYA; OXIDATION-REDUCTION; PLANT EXTRACTS; PROANTHOCYANIDINS; VEGETABLES;

AMARANTHUS CAUDATUS; ELEUSINE CORACANA; HELIANTHUS;

EID: 79955598428     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02116.x     Document Type: Article

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