Comparative studies on the antioxidant activities of nine common food legumes against copper-induced human low-density lipoprotein oxidation in vitro

Journal of Food Science

Volumn 72, Issue 7, 2007, Pages

  Xu, B J ^a,b   Yuan, S H ^a   Chang, S K C ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

^b DALIAN UNIVERSITY   (China)

Author keywords

Antioxidant activity; Food legumes; LDL oxidation; Phenolic substances

Indexed keywords

ANTIOXIDANT; LOW DENSITY LIPOPROTEIN; PHENOL DERIVATIVE; REACTIVE OXYGEN METABOLITE; SCAVENGER; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ARTICLE; ATHEROSCLEROSIS; CHEMISTRY; DRUG ANTAGONISM; HEALTH FOOD; HUMAN; LEGUME; METABOLISM; NUTRITIONAL VALUE; OXIDATION REDUCTION REACTION;

ANTIOXIDANTS; ATHEROSCLEROSIS; FABACEAE; FREE RADICAL SCAVENGERS; HEALTH FOOD; HUMANS; LIPOPROTEINS, LDL; NUTRITIVE VALUE; OXIDATION-REDUCTION; PHENOLS; REACTIVE OXYGEN SPECIES; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

CICER ARIETINUM; GLYCINE MAX; LATHYRUS APHACA; LENS CULINARIS; PHASEOLUS VULGARIS; PISUM SATIVUM;

EID: 34548511091     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00464.x     Document Type: Article

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