What is it about?
Bottle gourd or Lagenaria siceraria is a common vegetable. The paper explored the effect of cooking durations on its bioactivities.
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Why is it important?
We need to know how bioactivities of this vegetable are affected by the during of boiling or cooking. The bioactivities studied include antioxidant properties and alpha-amylase inhibitory activities. Alpha-amylase inhibitors are used to control diabetes.
Perspectives
Bottle gourd or Lagenaria siceraria is also called calabash, It is a common vegetable in Pakistan, India and many other countries. The current study aimed to explore the effect of the duration of boiling on the bioactivities of this plant.
Dr Dildar Ahmed
Forman Christian College
Read the Original
This page is a summary of: Cooking Effect on Anti-oxidative and Alpha-amylase Inhibitory Potential of Aqueous Extract of Lagenaria siceraria Fruit and its Nutritional Properties, Free Radicals and Antioxidants, January 2016, EManuscript Services,
DOI: 10.5530/fra.2016.1.5.
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