Influence of Boiling, Steaming and Frying of Selected Leafy Vegetables on the In Vitro Anti-inflammation Associated Biological Activities

Influence of Boiling, Steaming and Frying of Selected Leafy Vegetables on the In Vitro Anti-inflammation Associated Biological Activities

The aim of the present study was to evaluate the effect of cooking (boiling, steaming, and frying) on anti-inflammation associated properties in vitro of six popularly consumed green leafy vegetables in Sri Lanka, namely: Centella asiatica, Cassia auriculata, Gymnema lactiferum, Olax zeylanica, Sesb...

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Bibliographic Details
Main Authors: K. D. P. P. Gunathilake, K. K. D. S. Ranaweera, H. P. V. Rupasinghe
Format: Article
Language:English
Published: MDPI AG 2018-03-01
Series:Plants
Subjects:
plant-food
processing
nutraceuticals
inflammation
health
Online Access:http://www.mdpi.com/2223-7747/7/1/22

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