The goitrogenic potential of a plant or food depends upon the amount of active goitrogen present in it. Various procedures like soaking, washing, boiling and cooking can help in reducing the goitrogenic potency of these foods. These, along with the intake of iodide supplements are generally practiced in areas where goitrogenic foods are routinely consumed. In this experiment, goitrogenic contents of some commonly consumed vegetables were assayed and analysed.
Afe Babalola University Ado Ekiti
October 2015 to October 2017
Nnamdi Azikiwe University Awka Anambra State
September 2017 to Present
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