Antioxidant and antidiabetic activities of black mung bean (Vigna radiata L.)

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 34, 2013, Pages 8104-8109

  Yao, Yang ^a   Yang, Xiushi ^a   Tian, Jing ^b   Liu, Changyou ^b   Cheng, Xuzhen ^a   Ren, Guixing ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b INSTITUTE OF CEREAL AND OIL CROPS   (China)

Author keywords

antidiabeitc; antioxidant; black mung bean; phenolic acid

Indexed keywords

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ADVANCED GLYCATION END PRODUCTS; ANTI-OXIDANT ACTIVITIES; ANTIDIABEITC; MUNGBEANS; OXYGEN RADICAL ABSORBANCE CAPACITIES; PHENOLIC ACIDS; TOTAL ANTHOCYANIN CONTENTS;

ANTHOCYANINS; ANTIOXIDANTS;

ORGANIC ACIDS;

ALPHA GLUCOSIDASE; ANTIDIABETIC AGENT; ANTIOXIDANT; ENZYME INHIBITOR; HYDROXYBENZOIC ACID DERIVATIVE; PHENOLIC ACID; PLANT EXTRACT;

ARTICLE; CHEMISTRY; CLASSIFICATION; DRUG ANTAGONISM; FABACEAE;

ALPHA-GLUCOSIDASES; ANTIOXIDANTS; ENZYME INHIBITORS; FABACEAE; HYDROXYBENZOATES; HYPOGLYCEMIC AGENTS; PLANT EXTRACTS;

EID: 84883349544     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf401812z     Document Type: Article

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