ENHANCEMENT OF ANTIOXIDANT POTENTIAL OF YOGHURT WITH NATURAL ADDITIVES: PRELIMINARY SENSORY AND IN VITRO ANTIOXIDANT ANALYSES

ENHANCEMENT OF ANTIOXIDANT POTENTIAL OF YOGHURT WITH NATURAL ADDITIVES: PRELIMINARY SENSORY AND IN VITRO ANTIOXIDANT ANALYSES ABSTRACT Consumer acceptability and health utility of food are key factors in food product development. The main aim of this study was to assess the sensory characteristics and antioxidant potential of yoghurt enhanced with natural additives viz: African black […]

MOLECULAR DOCKING STUDIES OF BIOACTIVE COMPOUNDS FROM CLOVE (SYZYGIUM AROMATICUM) ON METABOLIC REGULATORS IN

MOLECULAR DOCKING STUDIES OF BIOACTIVE COMPOUNDS FROM CLOVE (SYZYGIUM AROMATICUM) ON METABOLIC REGULATORS IN CANCER ABSTRACT Bioactive components of dietary herbs and spices are promising chemopreventive agents in cancer. This study focused on evaluating the binding characteristics of some previously reported compounds from clove to some key metabolic regulators (AMPK, Akt1, PI3K, and LKB1) in cancer. To […]