The Guerreros Unidos cartel that authorities say brothers Adan and Mario Casarrubias Salgado led fed Chicago’s appetite for heroin and is blamed for the massacre of 43 students in Mexico.
Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes
Biofortification is an important technique where the nutritional quality of food crops is enriched through the increase of nutrient content.
From: Contents
Abstract
Biofortification is an important technique where the nutritional quality of food crops is enriched through the increase of nutrient content. Provitamin A deficiency is still a public health concern mainly in developing countries. Since beta-carotene is a vitamin A precursor, the increase of this compound in foods through biofortification is a manner to reach people under hidden hunger condition. This work aimed to evaluate the effect of different cooking styles on carotenoids content and antioxidant activity of two different genotypes of biofortified Cucurbita moschata. In the present study, biofortified pumpkins submitted to different cooking conditions were assessed for anti