Phytochemical profiles and health-promoting effects of cool-season food legumes as influenced by thermal processing

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 22, 2009, Pages 10718-10731

  Baojun, Xu ^a   Chang, Sam K C ^b  

^a BEIJING NORMAL UNIVERSITY   (China)

^b NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Anthocyanin; Antioxidant; Antiproliferation; Boiling; Cellular antioxidant activity; Cool season food legumes; Flavan 3 ol; Flavone; Flavonol; FRAP; HPLC; Phenolic acid; Phytic acid; PRSC; Saponin; Steaming

Indexed keywords

ANTINEOPLASTIC AGENT; ANTIOXIDANT; FLAVONOID;

ARTICLE; CHEMISTRY; COLD; FOOD HANDLING; HEALTH PROMOTION; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; LEGUME; METHODOLOGY; SEASON; TUMOR CELL LINE;

ANTINEOPLASTIC AGENTS, PHYTOGENIC; ANTIOXIDANTS; CELL LINE, TUMOR; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLD TEMPERATURE; FABACEAE; FLAVONOIDS; FOOD HANDLING; HEALTH PROMOTION; HOT TEMPERATURE; HUMANS; SEASONS;

CICER ARIETINUM; LATHYRUS APHACA; LENS CULINARIS; PISUM SATIVUM;

EID: 72449137642     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf902594m     Document Type: Article

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