Unlocking the antioxidant potential of Malaysian traditional salad (ulam) as a halal natural carotenoid source

• Main Authors: Mohd Hatta, Farah Ayuni, Mat Ali, Qurratu Aini, Othman, Rashidi, Mohd Kashim, Mohd Izhar Ariff, Ramya, Razanah, Wan Sulaiman, Wan Syibrah Hanisah, Mohd Latiff, Nur Hanie
• 格式: Article
• 語言: English
• 出版: Malaysian Institute of Chemistry 2024
• 主題: BPC Science and Technology in Islam; RS Pharmacy and materia medica; S Agriculture (General); TP248.13 Biotechnology; TP372.6 Halal food industry
• 在線閱讀: http://irep.iium.edu.my/117143/1/mjc.pdf; http://irep.iium.edu.my/117143/; https://ikm.org.my/publications/malaysian-journal-of-chemistry/view-abstract.php?abs=J0053-d81988b

Excessive free radicals in human bodies are a leading cause of skin ageing and serious illnesses. To combat this issue, there is an increased interest in investigating dietary sources that are rich in antioxidants. The traditional Malaysian salad, known as ulam, has been used for decades by the loca...