Antioxidant and Type II Diabetes Related Functional Properties of Phytic Acid Extract from Kenyan Indigenous Food Ingredients: Effects of Traditional Processing Methods.

Citation:
KUNYANGA MSCATHERINENKIROTE. "Antioxidant and Type II Diabetes Related Functional Properties of Phytic Acid Extract from Kenyan Indigenous Food Ingredients: Effects of Traditional Processing Methods.". In: Ecology of Food Nutrition.; 2011.

Abstract:

Emerging scientific evidences reveal that phytic acid has several positive ef fects on human health. The antioxidant and type 2 diabetes related enzyme inhibition pr operties of phytic acid extract prepar ed from raw and traditionally processed local grains and vegetables collected from Kenya were evaluated. Phytic acid content of raw grains and vegetables ranged between 2.81–3.01 and 0.29–3.23 g/100 g DM, respectively. The phytic acid extract from raw s amples revealed 59%–89% of DPPH radical scavenging capacity, 27–3,526 mmol Fe(II)/g e xtract of reducing power, 20%–72% ofα-amylase inhibition activity and 8%–91% of α-glucosidase inhibition activity. Cooking and roasting impr oved the antioxidant and health relevant functionality of phytic acid extracts obtained from Kenyan local vegetables and grains, respectively

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