Antioxidants have been widely studied in the fields of biology, medicine, food, and nutrition
sciences. There has been extensive work on develo** assays for foods and biological …

Background Fruits and vegetables are rich source of phytonutrients. These phytonutrients
are present in high concentrations in raw form, and decrease to some extent after …

Previously, beetroot is mainly consumed as a food additive. In recent years, the beetroot,
especially the betalains (betanin) and nitrates it contains, now has received increasing …

Polyphenols are secondary metabolites produced by plants, which contribute to the plant's
defense against abiotic stress conditions (eg, UV radiation and precipitation), the aggression …

Beetroot is rich in various bioactive phytochemicals, which are beneficial for human health
and exert protective effects against several disease conditions like cancer, atherosclerosis …

In vitro digestion models are essential to predictively evaluate the bioaccessibility and
bioactivity of food molecules or natural products. Dynamic models better simulate the …

Background Beetroot is a health-promoting vegetable packed with essential components
like vitamins, minerals, nitrates, carotenoids, ascorbic acid, flavonoids, polyphenols …

The oyster mushroom (Pleurotus ostreatus) was dehydrated by vacuum and freeze drier,
and their proximate composition, physical properties (change in color and size, rehydration) …

The changes of phenolic compounds from the freeze-dried, hot-air dried, roasted and
steamed mulberry (Morus alba L.) leaves during the in vitro digestion were investigated …

ABTS ļ 2, 2ij-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid); AchE ļ acetylcholinesterase;
ATCI ļ acetylthiocholine; BJ ļ beetroot juice; CUPRAC ļ cupric ion reducing antioxidant …