Flour from Prosopis alba cotyledons: A natural source of nutrient and bioactive phytochemicals

Food Chemistry

Volumn 208, Issue , 2016, Pages 89-96

  Cattaneo, F ^a   Costamagna, M S ^a   Zampini, I C ^a,b,c   Sayago, J ^a,b,c   Alberto, M R ^a,b,c   Chamorro, V ^d   Pazos, A ^d   Thomas Valdes S ^e   Schmeda Hirschmann, G ^e   Isla, M I ^a,b,c  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^b UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

^c FUNDACIÓN MIGUEL LILLO   (Argentina)

^d INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

^e UNIVERSIDAD DE TALCA   (Chile)

Author keywords

Anti inflammatory capacity; Antioxidant activity; Cotyledon flour; Genotoxicity; Nutritional properties; Prosopis alba

Indexed keywords

DRUG PRODUCTS; PLANTS (BOTANY);

ANTI-INFLAMMATORY CAPACITIES; ANTI-OXIDANT ACTIVITIES; COTYLEDON FLOUR; GENOTOXICITIES; NUTRITIONAL PROPERTIES; PROSOPIS ALBA;

POLYPHENOLIC COMPOUNDS;

ALBUMIN; ANTIINFLAMMATORY AGENT; ANTIOXIDANT; ASCORBIC ACID; CARBOHYDRATE DERIVATIVE; CAROTENOID; CYCLOOXYGENASE 2; GLUTENIN; ISOLEUCINE; ISOSCHAFTOSIDE; ISOVITEXIN; LEUCINE; LINOLEIC ACID; LIPOXYGENASE; LYSINE; OLEIC ACID; PHENOL DERIVATIVE; PHENYLALANINE; PHOSPHOLIPASE A2; PLANT EXTRACT; PLANT MEDICINAL PRODUCT; POLYPHENOL DERIVATIVE; PROLAMIN; PROSOPIS ALBA EXTRACT; PROSTAGLANDIN SYNTHASE; SCHAFTOSIDE; TYROSINE; UNCLASSIFIED DRUG; VALINE; VICENIN II; VITEXIN; APIGENIN; APIGENIN-6,8-DI-C-GLYCOPYRANOSIDE; GLUCOSIDE; POLYPHENOL;

ABTS RADICAL SCAVENGING ASSAY; AEROBIC METABOLISM; AMINO ACID COMPOSITION; ANTIINFLAMMATORY ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; COTYLEDON; DOSE RESPONSE; ENZYME INHIBITION; FLOUR; HYDROGEN PEROXIDE SCAVENGING ASSAY; IC50; MACRONUTRIENT; MUTAGENICITY; NONHUMAN; OXIDATIVE STRESS; PLANT SEED; PROSOPIS; PROSOPIS ALBA; ANALYSIS; CHEMISTRY;

ANTIOXIDANTS; APIGENIN; CAROTENOIDS; COTYLEDON; FLOUR; GLUCOSIDES; PHYTOCHEMICALS; POLYPHENOLS; PROSOPIS; SEEDS;

EID: 84962744520     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.03.115     Document Type: Article

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