Anti-inflammatory properties of phenolic extracts from Phaseolus vulgaris and Pisum sativum during germination-Reference-Cited by-同舟云学术

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Anti-inflammatory properties of phenolic extracts from Phaseolus vulgaris and Pisum sativum during germination

Published:2021-08 Issue: Volume:42 Page:101067
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Borges Martínez José Eduardo,Concha Deyanira del Rosario Moguel,Gallardo Velázquez Tzayhrí Guadalupe,Martínez Cristian Jiménez,Ruiz Ruiz Jorge Carlos

Funder

Instituto Politécnico Nacional

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference23 articles.

1. Consumption of nuts and legumes and risk of incident ischemic heart disease, stroke, and diabetes: A systematic review and meta-analysis;Afshin;American Journal of Clinical Nutrition,2014

2. Phenolic compounds profile and antioxidant activity of pea (Pisum sativum L.) and black bean (Phaseolus vulgaris L.) sprouts;Borges-Martínez;Food Science and Technology,2021

3. Antioxidant activities and total phenolic content in germinated and non-germinated legume extracts following alkaline-acid hydrolysis;Chai;Pakistan Journal of Nutrition,2013

4. Impact of cooking and germination on phenolic composition and dietary fibre fractions in dark beans (Phaseolus vulgaris L.) and lentils (Lens culinaris L.);Dueñas;LWT-Food Science and Technology,2016

5. The anti-arthritic, anti-inflammatory, antioxidant activity and relationships with total phenolics and total flavonoids of nine South African plants used traditionally to treat arthritis;Elisha;BMC Complementary and Alternative Medicine,2016

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Time maters: Exploring the dynamics of bioactive compounds content, bioaccessibility and antioxidant activity during Lupinus angustifolius germination;Food Research International;2024-07

2. Εleven Greek Legume Beans: Assessment of Genotypic Effect on Their Phytochemical Content and Antioxidant Properties;Antioxidants;2024-04-13

3. Effect of germination on techno‐functional and nutraceutical properties of cowpea (Vigna unguiculata) flour;International Journal of Food Science & Technology;2023-09-19

4. Influence of germinated black cumin (Nigella sativa L.) seeds extract on the physicochemical, antioxidant, antidiabetic, and sensory properties of yogurt;Food Bioscience;2023-06

5. Common beans as a source of food ingredients: Techno‐functional and biological potential;Comprehensive Reviews in Food Science and Food Safety;2023-05-14

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