Isoflavones from black chickpea (Cicer arietinum L) sprouts with antioxidant and antiproliferative activity-Reference-Cited by-同舟云学术

Isoflavones from black chickpea (Cicer arietinum L) sprouts with antioxidant and antiproliferative activity

Published:2021-01 Issue:1 Volume:28 Page:1141-1146
ISSN:1319-562X
Container-title:Saudi Journal of Biological Sciences
language:en
Short-container-title:Saudi Journal of Biological Sciences

Author:

Dulce-María Domínguez-Arispuro,Adrián Canizalez-Román,Cuauhtémoc Reyes-Moreno,Ada-Keila Milán-Noris,Jorge Milán-Carrillo,Erika Acosta-Smith,Edith-Oliva Cuevas-Rodríguez

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

General Agricultural and Biological Sciences

Reference25 articles.

1. Is chickpea a potential substitute for soybean? Phenolic bioactives and potential health benefits;de Camargo;Int. J. Mol. Sci.,2019

2. Optimal germination condition impacts on the antioxidant activity and phenolic acids profile in pigmented desi chickpea (Cicer arietinum L.) seeds;Domínguez-Arispuro;J. Food Sci. Technol.,2018

3. A modified methylene blue assay for accurate cell counting;Felice;J. Funct. Foods,2009

4. Isoflavone content and composition in chickpea (Cicer arietinum L.) sprouts germinated under different conditions;Gao;J. Agric. Food Chem.,2015

5. Garrido, G.A., De La Maza C, M.P., Valladares, B.L., 2003. Potential health benefits of phytoestrogens. Fitoestrogenos dietarios y sus potenciales beneficios en la salud del adulto humano. Rev. Med. Chile 131, 1321–1328. http://doi.org/10.4067/S0034-98872003001100015.

Cited by 20 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. Improvement of glucolipid metabolism and oxidative stress via modulating PI3K/Akt pathway in insulin resistance HepG2 cells by chickpea flavonoids;Food Chemistry: X;2024-10

2. Natural polyphenols as novel interventions for aging and age-related diseases: Exploring efficacy, mechanisms of action and implications for future research;Chinese Herbal Medicines;2024-09

3. Processing to improve the sustainability of chickpea as a functional food ingredient;Journal of the Science of Food and Agriculture;2024-05-02

4. An insight into anticancer perspectives of chickpea bioactive compounds;Food Chemistry Advances;2023-12

5. Improving Bioaccessibility and Bioavailability of Isoflavone Aglycones from Chickpeas by Germination and Forming β-Cyclodextrin Inclusion Complexes;Pharmaceutics;2023-11-27