Phenolic composition changes of processed common beans: Their antioxidant and anti-inflammatory effects in intestinal cancer cells

Food Research International

Volumn 76, Issue P1, 2015, Pages 79-85

  Moreno Jiménez, Martha R ^a   Cervantes Cardoza, Verónica ^a   Gallegos Infante, José A ^a   González Laredo, Rubén F ^a   Estrella, Isabel ^b   García Gasca, Teresa de J ^c   Herrera Carrera, Elda ^a   Díaz Rivas, Jesús O ^a   Rocha Guzmán, Nuria E ^a  

^a Research Group on Functional Foods and Nutraceuticals Departamento de Ingenierías Química y Bioquímica InstitutoTecnológico de Durango   (Mexico)

^b INSTITUTE OF FOOD SCIENCE   (Spain)

^c UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

Author keywords

Anti inflammatory effects; Human intestinal cancer cells (HT 29); Phaseolus vulgaris; Polyphenols; Thermal process

Indexed keywords

ACETONE; ANTIOXIDANTS; CELL PROLIFERATION; CHELATION; CYTOLOGY; DISEASES;

ANTI-INFLAMMATORY EFFECTS; CANCER CELLS; PHASEOLUS VULGARIS; POLYPHENOLS; THERMAL PROCESS;

CELLS;

PHASEOLUS VULGARIS;

EID: 84938744680     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.12.003     Document Type: Article

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