Identification and Quantification of Phenolic Compounds in Grains of Biofortified Cowpea Cultivars, Before and After Cooking

Conclusion: We conclude that cooking affected the concentrations of phenolic compounds in the cultivars, as well as the antioxidant activity exhibited by these cultivars. The cultivars contained beneficial compounds that can contribute to disease prevention and health maintenance.
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research