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1.
Bitter Foods are Sometimes Better
ADENIYI Paulina O.
World Journal of Preventive Medicine. 2019 7 (1). doi: 10.12691/jpm-7-1-1
Keywords: bitter foods, bitter components, disease prevention, public health
Context: ...this study. All the bitter foods compiled are plant foods and they include: cruciferous vegetables; chicory; chard; artichokes, asparagus , lettuce; bitter leaf; coffee; cocoa powder; ginger; bitter melon; cucumber; olives; charyotes and clove basil. The main bitter comp...
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2.
Total Phenolics and Antioxidant Capacity of Vegetables Grown in the Southwestern Andes Region of South America
Fuentes Jocelyn, Montoya Paulina, Vio Fernando, Speisky Hernan
Journal of Food and Nutrition Research. 2016 4 (12). doi: 10.12691/jfnr-4-12-1
Keywords: antioxidants, vegetables, total phenolics, ORAC
Context: ...not consumed raw, the boil-cooking process affected differentially the antioxidant richness; for instance, while in the case of asparagus , chard, and lima beans boil-cooking induced major drops in ORAC (40-60%), in the case of artichoke bottoms a marked increase (35%) i...
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