Simulated Digestion of the Pigmented Legumes’ (Black Chickpea (Cicer arietinum L.) and Brown Lentil (Lens culinaris Medikus) Phenolics to Estimate Their Bioavailability-Reference-Cited by-同舟云学术

Simulated Digestion of the Pigmented Legumes’ (Black Chickpea (Cicer arietinum L.) and Brown Lentil (Lens culinaris Medikus) Phenolics to Estimate Their Bioavailability

Published:2022-08-18 Issue:4 Volume:77 Page:584-590
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Kose Bengi Ece,Tacer-Caba Zeynep,Nilufer-Erdil Dilara

Funder

Istanbul Teknik Üniversitesi

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11130-022-01006-w.pdf

Reference34 articles.

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2. Amarowicz R, Estrella I, Hernández T et al (2010) Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil (Lens culinaris). Food Chem 121:705–711. https://doi.org/10.1016/j.foodchem.2010.01.009

3. Zhang B, Deng Z, Tang Y et al (2017) Bioaccessibility, in vitro antioxidant and anti-inflammatory activities of phenolics in cooked green lentil (Lens culinaris). J Funct Foods 32:248–255. https://doi.org/10.1016/j.jff.2017.03.004

4. Alshikh N, de Camargo AC, Shahidi F (2015) Phenolics of selected lentil cultivars: antioxidant activities and inhibition of low-density lipoprotein and DNA damage. J Funct Foods 18:1022–1038. https://doi.org/10.1016/j.jff.2015.05.018

5. Xu X, Qiao Y, Shi B et al (2021) Alcalase and bromelain hydrolysis affected physicochemical and functional properties and biological activities of legume proteins. Food Struct 27:100178. https://doi.org/10.1016/j.foostr.2021.100178

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