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Muhammad Modassar Ali Nawaz Ranjha,Bakhtawar Shafique,Lufeng Wang,Shafeeqa Irfan,Muhammad Naeem Safdar,Mian Anjum Murtaza,Muhammad Nadeem,Shahid Mahmood,Ghulam Mueen-ud-Din,Hafiz Rehan Nadeem 경희대학교 융합한의과학연구소 2023 Oriental Pharmacy and Experimental Medicine Vol.23 No.1
Pomegranate (Punica granatum) acts as a therapeutic fruit possessing different bioactive compounds. Different compartments of pomegranate (P. granatum) like seed, peel, juice and leaves are rich in potential bioactive compounds. Pomegranate contains sinapyl, coniferyl, ellagic acid, cinnamic acid, genistein, linoleic acid, anthocyanin, gallic acid, catechin, quercetin, rutin, kaempferol, cyanidin, punicalin, delphinidin, punicalagin, chlorogenic acid, coumaric acid, luteolin and pelletierine alkaloids, flavonoids, anthocyanin and caffeic acid. Pomegranate also exhibits significant anti-oxidative, anti-hypertensive, cardioprotective and anti-diabetic properties and anti-carcinogenic possessions including prevention of prostate cancer; reduction in colon inflammation, prevention of skin tumorigenesis, improvement in renal function and reduction in metastatic melanoma growth. This review summarizes the current available data on the phytochemistry, bioavailability and therapeutic importance of potential bioactive compounds of pomegranate.
Watermelon nutrition profile, antioxidant activity, and processing
Muhammad Nadeem,Maham Navida,Kashif Ameer,Farzana Siddique,Aqsa Iqbal,Faiqa Malik,Muhamad Modassar Ali Nawaz Ranjha,Zarina Yasmin,Rabia Kanwal,Sadaf Javaria 한국식품저장유통학회 2022 한국식품저장유통학회지 Vol.29 No.4
The first primitive watermelon domestication has been reported more than 5,000 years ago in Northeast Africa. Watermelon is recognized all over the world as a delicious fruit that quenches the thirst that many people consume in the summer heat. There are about 1,200 varieties of watermelon. Watermelons are loaded with plentiful nutrients, such as vitamin C, pantothenic acid, copper, biotin, vitamin A, and vitamins B6 & B1. Watermelon is processed to manufacture various value-added foods, such as cookies, cakes, juice, jam, cadies, and biscuits. In this review, we discuss pre- and postharvest factors affecting watermelon nutritional concentration and antioxidant profile. Prominent factors comprise genetic and environmental constraints, processing and postharvest storage conditions, chemical treatments, temperature and humidity, packaging, and food processing conditions. This review summarizes the available literature on watermelon processing into different valuable products, pre- and postharvest factors affecting nutritional concentration, and antioxidant activity.