Antioxidant and type 2 diabetes related functional properties of phytic acid extract from kenyan local food ingredients: Effects of traditional processing methods

Ecology of Food and Nutrition

Volumn 50, Issue 5, 2011, Pages 452-471

  Kunyanga, Catherine N ^a   Imungi, Jasper K ^a   Okoth, Michael W ^a   Biesalski, Hans K ^b   Vadivel, Vellingiri ^b  

^a UNIVERSITY OF NAIROBI   (Kenya)

^b UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Antioxidant activity; Local kenyan foods; Phytic acid; Traditional processing methods; Type 2 diabetes relevant functionality

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ALPHA GLUCOSIDASE; AMYLASE; ANTIOXIDANT; BIPHENYL DERIVATIVE; ENZYME INHIBITOR; GLYCOSIDASE; PHYTIC ACID; PICRIC ACID; PLANT EXTRACT;

ANTIOXIDANT; CEREAL; DIABETES; ENZYME ACTIVITY; FOOD PROCESSING; HEALTH IMPACT; PLANT EXTRACT; PUBLIC HEALTH; VEGETABLE;

ARTICLE; CEREAL; CHEMISTRY; DIET; DRUG ANTAGONISM; ENZYMOLOGY; KENYA; METABOLISM; NON INSULIN DEPENDENT DIABETES MELLITUS; OXIDATION REDUCTION REACTION; PHYTOTHERAPY; PLANT; VEGETABLE;

ALPHA-AMYLASES; ALPHA-GLUCOSIDASES; ANTIOXIDANTS; BIPHENYL COMPOUNDS; CEREALS; DIABETES MELLITUS, TYPE 2; DIET; ENZYME INHIBITORS; GLYCOSIDE HYDROLASES; KENYA; OXIDATION-REDUCTION; PHYTIC ACID; PHYTOTHERAPY; PICRATES; PLANT EXTRACTS; PLANTS, EDIBLE; VEGETABLES;

KENYA;

EID: 80052488888     PISSN: 03670244     EISSN: 15435237     Source Type: Journal    
DOI: 10.1080/03670244.2011.604588     Document Type: Article

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