Figure - PMC

Skip to main content

An official website of the United States government

Here's how you know

Here's how you know

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Secure .gov websites use HTTPS
A lock ( ) or https:// means you've safely connected to the .gov website. Share sensitive information only on official, secure websites.

View full-text article in PMC

. 2021 Nov 22;10(11):2890. doi: 10.3390/foods10112890

Search in PMC
Search in PubMed
View in NLM Catalog
Add to search

© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

PMC Copyright notice

(A) Impact of stir-frying or boiling on the released β-carotene content from African pumpkin leaves during simulated gastrointestinal digestion compared to the whole raw leaves. RU—undigested raw leaf; RI—Intestinal digesta of raw leaves; SFU—undigested stir-fried leaves; RI—Intestinal digesta of stir-fried leaves; BU—undigested boiled leaves; BI—intestinal digesta of boiled leaves. Each bar represents the mean value of three samples per digestive stage or raw leaves; the standard deviations are included in the bars. Different alphabet letters in the same bar for African pumpkin leaves indicate significant differences at (p < 0.05). (B) In vitro bioaccessibility of β-carotene from stir-fried or boiled African pumpkin leaves compared to the whole raw leaves. RI—Intestinal digesta of raw leaves; SFI—Intestinal digesta of stir-fried leaves; BI—Intestinal digesta of boiled leaves. Each bar represents the mean value of three samples per digestive stage or raw leaves. Standard deviations are included in the bars. Different alphabet letters in the same bar for African pumpkin.

(A) Impact of stir-frying or boiling on the released β-carotene content from African pumpkin leaves during simulated gastrointestinal digestion compared to the whole raw leaves. RU—undigested raw leaf; RI—Intestinal digesta of raw leaves; SFU—undigested stir-fried leaves; RI—Intestinal digesta of stir-fried leaves; BU—undigested boiled leaves; BI—intestinal digesta of boiled leaves. Each bar represents the mean value of three samples per digestive stage or raw leaves; the standard deviations are included in the bars. Different alphabet letters in the same bar for African pumpkin leaves indicate significant differences at (p < 0.05). (B) In vitro bioaccessibility of β-carotene from stir-fried or boiled African pumpkin leaves compared to the whole raw leaves. RI—Intestinal digesta of raw leaves; SFI—Intestinal digesta of stir-fried leaves; BI—Intestinal digesta of boiled leaves. Each bar represents the mean value of three samples per digestive stage or raw leaves. Standard deviations are included in the bars. Different alphabet letters in the same bar for African pumpkin.