Bean cultivars (Phaseolus vulgaris L.) have similar high antioxidant capacity, in vitro inhibition of α-amylase and α-glucosidase while diverse phenolic composition and concentration

Food Research International

Volumn 69, Issue , 2015, Pages 38-48

  Mojica, Luis ^a   Meyer, Allison ^a   Berhow, Mark A ^b   de Mejía, Elvira González ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Anthocyanins; Antioxidant capacity; Color; Common bean; Phenolics; Amylase; Glucosidase

Indexed keywords

AMYLASES; ANTIOXIDANTS; CARBOHYDRATES; COLOR; COLORIMETRIC ANALYSIS; FLAVONOIDS; HEALTH; PHENOLS;

ANTIOXIDANT CAPACITY; COMMON BEANS; ESSENTIAL NUTRIENTS; GLUCOSIDASE; OXYGEN RADICAL ABSORBANCE CAPACITIES; PHENOLIC COMPOSITION; PHENOLICS; TOTAL PHENOLIC COMPOUNDS;

ANTHOCYANINS;

EID: 84928599796     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.12.007     Document Type: Article

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