2021
DOI: 10.5530/ijpi.2021.1.6
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Influence of the Home Cooking Practices on the Bioactive Components of Two Important Edible Herbs- Amaranthus viridis and Amaranthus tricolor

Abstract: Background: Antioxidants are substances that delays or inhibits the oxidation of a substrate by countering highly unstable entities (ROS and free radicals) that can cause cellular damage. Some natural source of antioxidants is green leafy vegetables like Amaranthus. Results of vegetable composition are usually determined on raw material, however for nutritional purposes most of them are cooked in different ways before consumption. In India, vegetables we consume are cooked by boiling in water, fried in oil or … Show more

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