Antioxidant Activity of Phenolic Compounds from Fava Bean Sprouts

Journal of food science

Volumn 81, Issue 6, 2016, Pages C1394-C1398

  Okumura, Koharu ^a   Hosoya, Takahiro ^a   Kawarazaki, Kai ^a,b   Izawa, Norihiko ^b   Kumazawa, Shigenori ^a  

^a UNIVERSITY OF SHIZUOKA   (Japan)

^b Japan   (Japan)

Author keywords

antioxidant; fava bean sprouts; kaempferol glycosides; l DOPA; quantitative NMR

Indexed keywords

1,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTIOXIDANT; BIPHENYL DERIVATIVE; GLUCOSIDE; KAEMPFEROL DERIVATIVE; LEVODOPA; PHENOL DERIVATIVE; PICRIC ACID; PLANT EXTRACT;

CHEMICAL STRUCTURE; CHEMISTRY; GERMINATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; ISOLATION AND PURIFICATION; JAPAN; METABOLISM; OXIDATION REDUCTION REACTION; PLANT SEED; VICIA FABA;

ANTIOXIDANTS; BIPHENYL COMPOUNDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; GERMINATION; GLUCOSIDES; HUMANS; JAPAN; KAEMPFEROLS; LEVODOPA; MOLECULAR STRUCTURE; OXIDATION-REDUCTION; PHENOLS; PICRATES; PLANT EXTRACTS; SEEDS; VICIA FABA;

EID: 84983260684     PISSN: None     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13330     Document Type: Article

References (18)