Effects of cooking on the phytochemical profile of breadfruit as revealed by high-resolution UPLC-MS.

Background: This study evaluated the impact of cooking on the profile of bioactive compounds in unripe breadfruit. To this end, the accessibility of bioactive compounds by various solvents was assessed through total phenolic content and antioxidant capacity analyses. The most efficient solvent was applied to extract the metabolites, which were evaluated by ultra-performance liquid chromatography coupled with high-resolution quadrupole time-of-flight mass spectrometry in MS mode.

Serum and liver lipids distributions in streptozotocin induced diabetic rat treated with diet containing yam (Dioscorea bulbifera) flour.

Introduction: Liver disease as a major cause of mortality in patients with diabetes mellitus. There is a interest to investigate the hypolipidemic properties of yam. The goal was assess the role of Brazilian yam (Dioscorea bulbifera) on serum and hepatic levels of triglycerides and cholesterol, in female diabetic rats.

The intake of yam (Dioscorea bulbifera Linn) attenuated the hyperglycemia and the bone fragility in female diabetic rats.

Introduction: Diabetic patients have a higher risk to osteoporotic fractures. Foods, such as yam, to oppose hyperglycemia, has been used to treatment of diabetes.

Objective: The goal was assess the role of Brazilian yam (Dioscorea bulbifera) on glycemia and bone parameters of female diabetic rats.