Impact of Drying Process on the Phenolic Profile and Antioxidant Capacity of Raw and Boiled Leaves and Inflorescences of ssp. .

ssp. () is one of the most common members of the group of plants known as quelites, which are dark leafy greens widely consumed in Mexico. This study aimed to evaluate the impact of two drying procedures (oven drying and freeze-drying/lyophilization) on the polyphenolic composition, antioxidant capacity, and proximal chemical analysis of leaves and inflorescences (raw or boiled).

Phenolic profile and antioxidant capacity of (Roxb) Benth: a review.

(Roxb) Benth (), known as "guamúchil", is a tree native to the American continent. Various parts of the tree are used in traditional medicine, primarily for treating gastrointestinal disorders. The phenolic compounds and antioxidant capacity of this plant are largely responsible for the beneficial health effects attributed to it.

Steaming and Toasting Reduce the Nutrimental Quality, Total Phenols and Antioxidant Capacity of Fresh Kabuli Chickpea (Cicer arietinum L.).

Kabuli chickpea is traditionally consumed in Mexico. It is currently exported to countries including United States where its demand has recently increased. In order to demonstrate the effect of thermal processes on the quality of fresh chickpea, the objective of the present work was to evaluate some nutrimental and functional characteristics of raw, steamed and toasted chickpea.

Preventive Effect of an Infusion of the Aqueous Extract of Chaya Leaves () in an Aberrant Crypt Foci Rat Model Induced by Azoxymethane and Dextran Sulfate Sodium.

Aberrant crypt foci (ACF) is the precursor lesion of colorectal carcinogenesis (CRC), one of the most common malignancies in the world. Many studies have reported that people with higher phytochemical intake are at a reduced risk of developing ACF. One example of the botanical potential of preventive plant products is (CA), commonly known as Chaya.

Effect of maturity stage and storage on flavor compounds and sensory description of berrycactus (Myrtillocactus geometrizans).

Unlabelled: Descriptive sensory analysis combined with a chemical analysis, provided insight regarding sensory significance for a better understanding of berrycactus' flavor. This study was based on the volatile components derived from the gas chromatography-olfactometry (GC-O) analysis. Four different ripening stages were used for the experiments: unripe, red, transition, and over-ripe.