Comparison of nutritional composition, anti[1]inflammatory and antioxidative activities between the raw and boiled raphanus sativus subsp. longipinnatus roots

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Comparison of nutritional composition, anti[1]inflammatory and antioxidative activities between the raw and boiled raphanus sativus subsp. longipinnatus roots

Raphanus sativus subsp. longipinnatus (daikon radish) is widely consumed by Asians and claimed to have anti-inflammatory and antioxidant activities. However, this statement was not proven scientifically. Many studies mainly focused on red radishes (Raphanus sativus L.), with limited research done on...

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Bibliographic Details
Main Author:	Ong, Yin Jie
Format:	Final Year Project / Dissertation / Thesis
Published:	2022
Subjects:	Q Science (General) QD Chemistry
Online Access:	http://eprints.utar.edu.my/4912/ http://eprints.utar.edu.my/4912/1/fyp_BM_2022_OYJ.pdf

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