Cooked Chickpea Consumption Inhibits Colon Carcinogenesis in Mice Induced with Azoxymethane and Dextran Sulfate Sodium-Reference-Cited by-同舟云学术

Cooked Chickpea Consumption Inhibits Colon Carcinogenesis in Mice Induced with Azoxymethane and Dextran Sulfate Sodium

Published:2017-06-28 Issue:5 Volume:36 Page:391-398
ISSN:0731-5724
Container-title:Journal of the American College of Nutrition
language:en
Short-container-title:Journal of the American College of Nutrition

Author:

Chino Xariss M. Sánchez¹,Martínez Cristian Jiménez¹,Garzón Verónica R. Vásquez²,González Isela Álvarez¹,Treviño Saúl Villa³,Bujaidar Eduardo Madrigal¹,Ortiz Gloria Dávila¹,Hoyos Rafael Baltiérrez²

Affiliation:

1. Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Delegación Gustavo A. Madero, Ciudad de México

2. Cátedra-CONACYT, Facultad de Medicina y Cirugía, Universidad Autónoma Benito Juárez de Oaxaca, Oaxaca de Juárez, México

3. Departamento de Biología Celular, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Mexico, México

Publisher

Informa UK Limited

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

https://www.tandfonline.com/doi/pdf/10.1080/07315724.2017.1297744

Reference56 articles.

1. Effect of water cooking on proximate composition of grain in three Sicilian chickpeas (Cicer arietinum L.)

2. Influence of processing on available carbohydrate content and antinutritional factors of chickpeas

3. Effect of processing on some antinutritional factors of lentils

4. Effects of the whole seed and a protein isolate of faba bean (Vicia faba) on the cholesterol metabolism of hypercholesterolaemic rats

5. Grain legume proteins and nutraceutical properties

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