Cooking enhances the phenolic content, cholinesterase, and monoamine oxidase inhibitory activities of three varieties of pepper fruits (Capsicum spp.)
Oyeleye I.S;1 Olofin A. T.;2 Oboh G.;3 1Department of Medical Biochemistry, Federal University of Technology, P.M.B. 704, Akure, Ondo State, Nigeria 2Functional Foods and Nutraceuticals Unit, Department of Biochemistry, Federal ...