Effect of steam cooking and particle size on the nutritional composition, phytochemicals and antioxidant activities of oyster mushroom () powder.

In this study raw and steamed were dried and ground and fractionated by sieving into four granulometric classes (< 200 µm, 200-250 µm, 250-355 µm and > 355 µm) and unsieved powders. The combined steam cooking and sieving improved the content of total polyphenols (+ 59.45%), flavonoids (+ 76.

Hepatoprotective and in vivo antioxidant effects of granulometric classes and decoction of Mildbread leaves powders against carbon tetrachloride-induced hepatotoxicity in Wistar rats.

is a plant from the Moraceae family commonly used in African countries for its nutritional value and its believed medicinal properties. Its antioxidant in vitro capacity and its richness in phenolic compounds have been previously demonstrated. This work aimed at evaluating the hepatoprotective and in vivo antioxidant activities of different granulometric fractions of the leaves against carbon tetrachloride-induced hepatotoxicity in rats.