Phenolic compounds in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their antioxidant and enzyme inhibitory properties associated with hyperglycemia and hypertension

Food Chemistry

Volumn 133, Issue 1, 2012, Pages 156-162

  Sreerama, Yadahally N ^a,b   Sashikala, Vadakkoot B ^a   Pratape, Vishwas M ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Amylase; Glucosidase; Angiotensin I converting enzyme; Antioxidant activity; Phenolic compounds; Underutilised legumes

Indexed keywords

ANGIOTENSIN I-CONVERTING ENZYME; ANTIOXIDANT ACTIVITIES; GLUCOSIDASE; PHENOLIC COMPOUNDS; UNDERUTILISED LEGUMES;

AMYLASES; ENZYME INHIBITION; FOOD PRODUCTS; HYDROGEN PEROXIDE; SCAVENGING;

PHENOLS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 5,7 DIMETOXYFLAVONE; ALPHA GLUCOSIDASE; AMYLASE; DIPEPTIDYL CARBOXYPEPTIDASE; FERROUS ION; FLAVONOID; HYDROGEN PEROXIDE; KAEMPFEROL; MYRICETIN; NICOTIFLORIN; PHENOL DERIVATIVE; PINOCEMBRINE; PROANTHOCYANIDIN DERIVATIVE; QUERCETIN; RUTOSIDE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CHICKPEA; COWPEA; ENZYME INHIBITION; FLOUR; HEALTH PROMOTION; HORSE GRAM; HYPERGLYCEMIA; HYPERTENSION; LEGUME;

CICER ARIETINUM; DOLICHOS BIFLORUS;

EID: 84857112225     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.01.011     Document Type: Article

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