People who eat or drink more foods with antioxidant flavonols, which are found in several fruits and vegetables as well as tea and wine, may have a slower rate of memory decline, according to a new study.
Iqra Aslam is currently working as lecturer of Biochemistry. She has been awarded with “Excellent performance Award” in recognition of her services and hard work. She has participated in various national and international conferences. Her main areas of research include: enzyme based biosensors and enzymatic biofuel cells development.