Three functional foods from Garcinia mangostana L. using low-alpha-mangostin aqueous extract of the pericarp: product development, bioactive compound extractions and analyses, and sensory evaluation

Authors

Pattamapan Lomarat
Primchanien Moongkarndi
Jutaphen Jaengprajak
Jutima Samer
Vimol Srisukh

Abstract

Background: As a result of the expansion of aging society worldwide, the trend in consuming healthy foods as well as functional foods for maintaining good health and preventing chronic diseases is increasing. Currently, functional foods are commercially .

Publisher

Faculty of Pharmaceutical Sciences, Chulalongkorn University

First Page

49

Last Page

56

Recommended Citation

Lomarat, Pattamapan; Moongkarndi, Primchanien; Jaengprajak, Jutaphen; Samer, Jutima; and Srisukh, Vimol (2019) "Three functional foods from Garcinia mangostana L. using low-alpha-mangostin aqueous extract of the pericarp: product development, bioactive compound extractions and analyses, and sensory evaluation," The Thai Journal of Pharmaceutical Sciences: Vol. 43: Iss. 1, Article 7.
Available at: https://digital.car.chula.ac.th/tjps/vol43/iss1/7