Thermal treatment under oxidative conditions increases the antioxidant and antiglycation activity of Chilean Tórtola beans (Phaseolus vulgaris)-Reference-Cited by-同舟云学术

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Thermal treatment under oxidative conditions increases the antioxidant and antiglycation activity of Chilean Tórtola beans (Phaseolus vulgaris)

Published:2025-01 Issue: Volume:463 Page:141085
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cruz Nadia,Basoalto-Cubillos Aracely,Márquez Katherine,Nina Nélida,Vallejos-Almirall Alejandro,Armijo Francisco,Schmeda-Hirschmann Guillermo,Ávila Felipe

Funder

National Agency for Research and Development

Fondo Nacional de Desarrollo Científico y Tecnológico

Publisher

Elsevier BV

Reference66 articles.

1. A review on mechanism of inhibition of advanced glycation end products formation by plant derived polyphenolic compounds;Anwar;Molecular Biology Reports,2021

2. Quercetin and related flavonoids conserve their antioxidant properties despite undergoing chemical or enzymatic oxidation;Atala;Food Chemistry,2017

3. Hydrolysis and diffusion of raffinose oligosaccharides family products in chickpeas, lentils, and beans under different pH and temperature steeping conditions;Avezum;Food Research International,2024

4. Inhibition of advanced glycation end products and protein oxidation by leaf extracts and phenolics from Chilean bean landraces;Ávila;Journal of Functional Foods,2022

5. Antiglycating effect of phenolics from the Chilean currant Ribes cucullatum under thermal treatment;Ávila;Antioxidants,2021

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