Phenolic profiles of 20 Canadian lentil cultivars and their contribution to antioxidant activity and inhibitory effects on α-glucosidase and pancreatic lipase

Food Chemistry

Volumn 172, Issue , 2015, Pages 862-872

  Zhang, Bing ^a,b   Deng, Zeyuan ^a   Ramdath, D Dan ^b   Tang, Yao ^b,c   Chen, Peter X ^b,d   Liu, Ronghua ^b   Liu, Qiang ^b   Tsao, Rong ^b  

^a NANCHANG UNIVERSITY   (China)

^b GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^d UNIVERSITY OF GUELPH   (Canada)

Author keywords

Antioxidant activities; Diabetes; Lentils; Lipase; Phenolics; Weight loss; Glucosidase

Indexed keywords

ANTIOXIDANTS; BLOOD; FLAVONOIDS; GLUCOSE; LIPASES; MEDICAL PROBLEMS; PHENOLS;

ANTI-OXIDANT ACTIVITIES; GLUCOSIDASE; LENTILS; PHENOLICS; WEIGHT LOSS;

PLANTS (BOTANY);

4 HYDROXYBENZOIC ACID; ALPHA GLUCOSIDASE; ASTRAGALIN; CATECHIN; EPICATECHIN GALLATE; FLAVONOID; FLAVONOID GLYCOSIDE; GLUCOSE; GLUCOSIDE; ISOQUERCITRIN; KAEMPFEROL 3 ROBINOSIDE 7 RHAMNOSIDE; KAEMPFEROL TETRAGLYCOSIDE; KAEMPFEROL TRIGLYCOSIDE; PHENOL DERIVATIVE; PROCYANIDIN; PROCYANIDIN DERIVATIVE; QUERCETIN 3 XYLOSIDE; SINAPIC DERIVATIVE; SYRINGIC ACID; TANNIN DERIVATIVE; TRANS PARA COUMARIC ACID; TRIACYLGLYCEROL LIPASE; UNCLASSIFIED DRUG; ANTIOXIDANT; ENZYME INHIBITOR; PLANT EXTRACT;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME INHIBITION; FUNCTIONAL FOOD; GLUCOSE BLOOD LEVEL; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; LENTIL; NONHUMAN; OBESITY; PARTICLE SIZE; PEA; PHASEOLUS VULGARIS; SOLVENT EXTRACTION; SOYBEAN; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; WEIGHT REDUCTION; ANALYSIS; ANIMAL; ANTAGONISTS AND INHIBITORS; CANADA; CHEMISTRY; CLASSIFICATION; HUMAN; ISOLATION AND PURIFICATION; PIG; RAT;

ALPHA-GLUCOSIDASES; ANIMALS; ANTIOXIDANTS; CANADA; ENZYME INHIBITORS; FLAVONOIDS; FUNCTIONAL FOOD; HUMANS; LENS PLANT; LIPASE; PHENOLS; PLANT EXTRACTS; RATS; SWINE;

EID: 84908530196     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.144     Document Type: Article

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