Article ID Journal Published Year Pages File Type
10543002 Food Chemistry 2011 9 Pages PDF
Abstract
► Whole cashew nuts and testa were good sources of antioxidants. ► Cashew kernel extracts had effective inhibition against human LDL oxidation. ► Roasting did not enhance antioxidant activity of cashew phenolics in food and biological systems.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Antioxidative potential of cashew phenolics in food and biological model systems as affected by roasting
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