Modification of In Vitro and In Vivo Antioxidant Activity by Consumption of Cooked Chickpea in a Colon Cancer Model
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DOI: 10.3390/nu12092572
Abstract: Chickpea has been classified as a nutraceutical food due to its phytochemical compounds, showing antioxidant, anti-inflammatory, and anticancer activity. To investigate this, we evaluated the effect of cooking on the nutritional and non-nutritional composition and… read more here.
Keywords: antioxidant activity; vitro vivo; cooked chickpea; vivo antioxidant ... See more keywords