Flavonoid content in ethanolic extracts of selected raw and traditionally processed indigenous foods consumed by vulnerable groups of Kenya: antioxidant and type II diabetes-related functional properties. [electronic resource]
Producer: 20111109Description: 465-73 p. digitalISSN:- 1465-3478
- Antioxidants -- chemistry
- Biphenyl Compounds -- chemistry
- Child, Preschool
- Cooking
- Diabetes Mellitus, Type 2 -- enzymology
- Edible Grain -- chemistry
- Ethanol -- chemistry
- Female
- Flavonoids -- chemistry
- Food Analysis
- Glycoside Hydrolase Inhibitors
- HIV Infections
- Humans
- Infant
- Lactation
- Malnutrition
- Oxidation-Reduction
- Picrates -- chemistry
- Plant Oils -- chemistry
- Pregnancy
- Refugees
- Seeds -- chemistry
- Vegetables -- chemistry
- Vulnerable Populations
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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