https://orcid.org/0000-0003-1258-6603
References
- Aryal S, Baniya MK, Danekhu K, Kunwar P, Gurung R, Koirala N. 2019. Total phenolic content, flavonoid content and antioxidant potential of wild vegetables from western Nepal. Plants. 8(4):96.
- Číž M, Čížová H, Denev P, Kratchanova M, Slavov A, Lojek A. 2010. Different methods for control and comparison of the antioxidant properties of vegetables. Food Control. 21(4):518–523.
- Konsam S, Thongam B, Handique AK. 2016. Assessment of wild leafy vegetables traditionally consumed by the ethnic communities of Manipur, northeast India. J Ethnobiol Ethnomed. 12(9):1–15.
- Romojaro A, Botella MÁ, Obón C, Pretel MT. 2013. Nutritional and antioxidant properties of wild edible plants and their use as potential ingredients in the modern diet. Int J Food Sci Nutr. 64(8):944–952.
- Sun T, Powers JR, Tang J. 2007. Evaluation of the antioxidant activity of asparagus, broccoli and their juices. Food Chem. 105(1):101–106.
- Taghvaei M, Jafari SM. 2015. Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives. J Food Sci Technol. 52(3):1272–1282.
- Tiveron AP, Melo PS, Bergamaschi KB, Vieira TMFS, Regitano-d'Arce MAB, Alencar SM. 2012. Antioxidant activity of Brazilian vegetables and its relation with phenolic composition. Int J Mol Sci. 13(7):8943–8957.
- Valko M, Leibfritz D, Moncol J, Cronin MTD, Mazur M, Telser J. 2007. Free radicals and antioxidants in normal physiological functions and human disease. Int J Biochem Cell Biol. 39(1):44–84.
- Wong JY, Matanjun P, Ooi YBH, Chia KF. 2014. Evaluation of antioxidant activities in relation to total phenolics and flavonoids content of selected Malaysian wild edible plants by multivariate analysis. Int J Food Prop. 17(8):1763–1778.