OFERTA LIMITADA

Hasta 30% DTO en CALENDARIO LUNAR 2026

?

Health-Promoting Properties of Processed Red Cabbage (Brassica oleracea var. capitata f. rubra): Effects of Drying Methods on Bio-Compound Retention \- MDPI

Fuente: https://www.mdpi.com/2304-8158/13/6/830

Evidencias encontradas en esta fuente

  • Dried red cabbage extracts showed clear anti-inflammatory and antiproliferative activity.
  • Dried red cabbage extracts showed clear anti-inflammatory and antiproliferative activity.
  • The antioxidant potential was dependent on drying methods for both DPPH and ORAC assays.
  • The dehydration process is an alternative for the retention of bio-compounds and health-promoting properties of red cabbage.
  • Dried red cabbage extracts showed clear anti-inflammatory and antiproliferative activity.
  • Dried red cabbage extracts showed clear anti-inflammatory and antiproliferative activity.
  • Dried red cabbage extracts showed clear anti-inflammatory and antiproliferative activity.
  • The antioxidant potential was dependent on drying methods for both DPPH and ORAC assays.
  • Dried red cabbage extracts showed clear anti-inflammatory and antiproliferative activity.
  • VD mostró altas valores de TPC = 11.89 ± 0.28 mg GAE/g d.m.; TFC = 11.30 ± 0.9 mg QE/g d.m.; TAC = 0.265 ± 0.01 mg Cya3glu/g d.m.; y TGC = 51.15 ± 3.31 µmol SE/g d.m.