Bioaccessibility, in vitro antioxidant and anti-inflammatory activities of phenolics in cooked green lentil (Lens culinaris)

Journal of Functional Foods

Volumn 32, Issue , 2017, Pages 248-255

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

Anti inflammatory activity; Antioxidant activity; Bioaccessibility; Cooked lentil; Gastrointestinal digestion; Phenolics

Indexed keywords

EID: 85028261041     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2017.03.004     Document Type: Review

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