Legumes are valuable sources of tocopherols

Food Chemistry

Volumn 127, Issue 3, 2011, Pages 1199-1203

  Boschin, Giovanna ^a   Arnoldi, Anna ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Legumes; Lupinus; Tocopherols; Vitamin E activity

Indexed keywords

CARDIO-VASCULAR DISEASE; COMMON BEANS; DAILY INTAKE; GRAIN LEGUME; LEGUMES; LUPINUS; LUPINUS ANGUSTIFOLIUS; NUTRACEUTICALS; NUTRITIONAL VALUE; PHYTOCHEMICALS; TOCOPHEROLS; TOCOTRIENOLS; VITAMIN E ACTIVITY; VITAMIN-E; WHITE LUPIN;

PLANTS (BOTANY);

DISEASES;

ALPHA TOCOPHEROL; ALPHA TOCOTRIENOL; BETA TOCOPHEROL; DELTA TOCOPHEROL; GAMMA TOCOPHEROL; TOCOPHEROL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; BEAN; CHICKPEA; LEGUME; LENTIL; LUPIN; LUPINUS ANGUSTIFOLIUS; LUPINUS MUTABILIS; NONHUMAN; NUTRITIONAL VALUE; PEA; PLANT SEED; SOYBEAN; VICIA FABA;

CICER ARIETINUM; GLYCINE MAX; LENS CULINARIS; LUPINUS; LUPINUS ANGUSTIFOLIUS; LUPINUS MUTABILIS; PISUM SATIVUM; VICIA FABA;

EID: 79952535211     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.124     Document Type: Article

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