Identification of the flavonoids in mungbean (Phaseolus radiatus L.) soup and their antioxidant activities

Food Chemistry

Volumn 135, Issue 4, 2012, Pages 2942-2946

  Li, He ^a   Cao, Dongdong ^a   Yi, Jianyong ^a   Cao, Jiankang ^a   Jiang, Weibo ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antioxidant; Isovitexin; Mungbean soup; Vitexin

Indexed keywords

ANTIOXIDANT; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; HEALTH BENEFITS; HEALTH FOODS; ISOVITEXIN; MUNGBEANS; PHASEOLUS; RADICAL SCAVENGING; REDUCING ACTIVITY; SCAVENGING ACTIVITIES; VITEXIN;

PLANTS (BOTANY);

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); FERRIC ION; FLAVONOID; ISOVITEXIN; VITEXIN;

ANTIOXIDANT ACTIVITY; ARTICLE; CULTIVAR; MUNG BEAN; NONHUMAN; OXIDATION REDUCTION REACTION;

ANTIOXIDANTS; APIGENIN; FLAVONOIDS; PHASEOLUS; PLANT PREPARATIONS;

VIGNA RADIATA VAR. RADIATA;

EID: 84865331305     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.07.048     Document Type: Article

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