Free amino acids, including canavanine, in the seeds from 32 Vicia species belonging to subgenus Vicilla-Reference-Cited by-同舟云学术

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Free amino acids, including canavanine, in the seeds from 32 Vicia species belonging to subgenus Vicilla

Published:2016-10 Issue: Volume:8 Page:126-129
ISSN:1878-8181
Container-title:Biocatalysis and Agricultural Biotechnology
language:en
Short-container-title:Biocatalysis and Agricultural Biotechnology

Author:

Megías Cristina,Cortés-Giraldo Isabel,Giron-Calle Julio,Alaiz Manuel,Vioque Javier

Funder

Department of Agriculture

Publisher

Elsevier BV

Subject

Agronomy and Crop Science,Applied Microbiology and Biotechnology,Bioengineering,Food Science,Biotechnology

Reference15 articles.

1. Quercetin, coenzyme Q(10) and L-canavanine as protective agents against lipid peroxidation and nitric oxide generation in endotoxin-induced shock in rat brain;Abd El-Gawad;Pharmacol. Res.,2001

2. Associations of amino acids and related compounds in the seeds of forty-seven species of Vicia: their taxonomic and nutritional significance;Bell;Biochem. J.,1965

3. The anti proliferative and immunotoxic effects of L-canavanine and L-canaline;Bence;Anticancer Drugs,2002

4. Reconstructing the deep-branching relationships of the papilionoid legumes;Cardoso;S. Afr. J. Bot.,2013

5. Post-harvest detoxification: the key to alternative Vicia grain legumes?;Enneking,1995

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1. Evaluation of Physicochemical and Functional Properties of Vicia villosa Seed Protein;Food Analytical Methods;2022-01-10

2. Simple extraction procedure for free amino acids determination in selected gluten-free flour samples;European Food Research and Technology;2021-11-09

3. Diversification, selective sweep, and body size in the invasive Palearctic alfalfa weevil infected with Wolbachia;Scientific Reports;2021-05-06

4. Purification, Characterization, and Antiproliferative Activity of a Single‐Chain Lectin from Vicia palaestina (Fabaceae) Seeds;Chemistry & Biodiversity;2021-01-07

5. Effects of germination on the physicochemical, nutritional and in vitro digestion characteristics of flours from waxy and nonwaxy proso millet, common buckwheat and pea;Innovative Food Science & Emerging Technologies;2021-01

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