Phenolic composition and inhibitory effect against oxidative DNA damage of cooked cowpeas as affected by simulated in vitro gastrointestinal digestion

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 1763-1771

  Nderitu, Alice M ^a   Dykes, Linda ^b   Awika, Joseph M ^b   Minnaar, Amanda ^a   Duodu, Kwaku G ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

^b TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Cowpeas; DNA damage; In vitro gastrointestinal digestion; Phenolic compounds

Indexed keywords

ACETONE; ENZYMES; FLAVONOIDS; PHENOLS;

COWPEAS; DNA DAMAGES; GASTROINTESTINAL DIGESTION; OXIDATIVE DNA DAMAGE; P-HYDROXYBENZOIC ACID; PHENOLIC COMPOSITION; PHENOLIC COMPOUNDS; RADICAL SCAVENGING ACTIVITY;

DNA;

4 HYDROXYBENZOIC ACID; ACETONE; CATECHIN GLUCOSIDE; COUMARIC ACID; COUMAROYLALDARIC ACID; DIHYDROQUERCETIN HEXOSIDE; EPICATECHIN; EPICATECHIN GLUCOSIDE; FERULIC ACID; FERULOYL METHYLALDARIC ACID; FERULOYLALDARIC ACID; FLAVAN DERIVATIVE; GLUCOSAMINE DERIVATIVE; GLUCOSIDE; MALONYLGLUCOSIDE; MYRICETIN; MYRICETIN 3 O DIGLUCOSIDE; PARA COUMARIC ACID; PHENOL DERIVATIVE; PROCYANIDIN DERIVATIVE; PROCYANIDIN DIMER; PROCYANIDIN TRIMER; QUERCETIN; QUERCETIN 3 O ARABINOSYL DIGLUCOSIDE; QUERCETIN 3 O DIGALACTOSIDE; QUERCETIN 3,7 DIGLUCOSIDE; QUERCETIN 7 O DIGALACTOSIDE; QUERCETIN 7 O DIGLUCOSIDE; RADICAL; TRYPTOPHAN; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; COOKING; COWPEA; DIGESTION; DNA DAMAGE; ELECTROSPRAY MASS SPECTROMETRY; IN VITRO STUDY; OXIDATION; SIMULATION; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; ULTRAVIOLET SPECTROSCOPY;

EID: 84879063260     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.001     Document Type: Article

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