Antioxidant Potential and Health Relevant Functionality of Traditionally Processed Cassia hirsuta L. Seeds: An Indian Underutilized Food Legume

Plant Foods for Human Nutrition

Volumn 66, Issue 3, 2011, Pages 245-253

  Vadivel, Vellingiri ^a   Nandety, Aruna ^b   Biesalski, Hans Konrad ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Amylase inhibition; glucosidase inhibition; Antioxidant activity; Cassia hirsuta seeds; Indigenous processing methods; Total free phenolics

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; 4-COUMARIC ACID; ALPHA GLUCOSIDASE; AMYLASE; ANTIOXIDANT; BETA CAROTENE; BIPHENYL DERIVATIVE; CATECHIN; COUMARIC ACID; ENZYME INHIBITOR; GALLIC ACID; PARA COUMARIC ACID; PHENOL DERIVATIVE; PICRIC ACID; PLANT EXTRACT; STARCH; SUPEROXIDE;

ARTICLE; CASSIA; CHEMISTRY; COOKING; DIET; DRUG ANTAGONISM; FOOD HANDLING; INDIA; ISOLATION AND PURIFICATION; METABOLISM; METHODOLOGY; PLANT SEED;

ALPHA-AMYLASES; ALPHA-GLUCOSIDASES; ANTIOXIDANTS; BETA CAROTENE; BIPHENYL COMPOUNDS; CASSIA; CATECHIN; COOKING; COUMARIC ACIDS; DIET; ENZYME INHIBITORS; FOOD HANDLING; GALLIC ACID; INDIA; PHENOLS; PICRATES; PLANT EXTRACTS; SEEDS; STARCH; SUPEROXIDES;

SENNA; SENNA HIRSUTA HIRSUTA;

EID: 80051795407     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-011-0237-1     Document Type: Article

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