P
Priyatharini Ambigaipalan
Researcher at Memorial University of Newfoundland
Publications - 25
Citations - 3907
Priyatharini Ambigaipalan is an academic researcher from Memorial University of Newfoundland. The author has contributed to research in topics: Antioxidant & ABTS. The author has an hindex of 17, co-authored 25 publications receiving 2691 citations.
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Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review
TL;DR: A review of phenolic and polyphenolic compounds can be found in this article, which summarizes both the synthetic and natural phenolic antioxidants, emphasizing their mode of action, health effects, degradation products and toxicology.
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Omega-3 Polyunsaturated Fatty Acids and Their Health Benefits
TL;DR: This review summarized the structural features, properties, dietary sources, metabolism, and bioavailability of omega-3 PUFAs and their effects on cardiovascular disease, diabetes, cancer, Alzheimer's disease, dementia, depression, visual and neurological development, and maternal and child health.
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Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties
Priyatharini Ambigaipalan,Ratnajothi Hoover,Elizabeth Donner,Qiang Liu,Sarita Jaiswal,Ravindra N. Chibbar,K.K.M. Nantanga,Koushik Seetharaman +7 more
TL;DR: In this paper, the physicochemical properties of pulse starches isolated from different cultivars of faba beans (FB), black beans (BB), and pinto beans (PB) were examined.
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Phenolic Compounds of Pomegranate Byproducts (Outer Skin, Mesocarp, Divider Membrane) and Their Antioxidant Activities
Priyatharini Ambigaipalan,Adriano Costa de Camargo,Adriano Costa de Camargo,Fereidoon Shahidi +3 more
TL;DR: Pomegranate peel extracts showed inhibitory effects against α-glucosid enzyme activity, lipase activity, and cupric ion-induced LDL-cholesterol oxidation as well as peroxyl and hydroxyl radical-induced DNA scission.
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Antioxidant and angiotensin I converting enzyme (ACE) inhibitory activities of date seed protein hydrolysates prepared using Alcalase, Flavourzyme and Thermolysin.
TL;DR: In this paper, date seed flour was used to produce protein hydrolysates using Alcalase (AL), Flavourzyme (FL) and Thermolysin (TH).