HPLC Analysis of Lutein and Zeaxanthin in Green and Colored Varieties of Vegetables
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DOI: 10.25258/phyto.v9i07.11172
Abstract: Lutein and zeaxanthin was estimated in green and colored varieties of vegetable.Basella alba L.(Indian spinach),purple and green varieties,.Cucurbita pepo var.cylindrica (Zucchini)green and yellowvarieties,Brassicaoleracea.var. capitata L. f. alba ),Cabbage green and purple varieties,Zaleyadecandra.Lgreen and purple varieties,Trianthemaportulacastrum… read more here.
Keywords: variety; colored varieties; green colored; lutein ... See more keywords
Physiological Effects of Green-Colored Food-Derived Bioactive Compounds on Cardiovascular and Metabolic Diseases
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DOI: 10.3390/app12041879
Abstract: Cardiovascular and metabolic diseases are a leading cause of death worldwide. Epidemiological studies strongly highlight various benefits of consuming colorful fruits and vegetables in everyday life. In this review, we aimed to revisit previous studies… read more here.
Keywords: bioactive compounds; compounds cardiovascular; cardiovascular metabolic; metabolic diseases ... See more keywords