Bioaccessibility of polyphenols from selected cereal grains and legumes as influenced by food acidulants-Reference-Cited by-同舟云学术

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Bioaccessibility of polyphenols from selected cereal grains and legumes as influenced by food acidulants

Published:2016-06-02 Issue:2 Volume:97 Page:621-628
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Hithamani Gavirangappa¹,Srinivasan Krishnapura¹

Affiliation:

1. Department of Biochemistry and Nutrition; CSIR - Central Food Technological Research; Mysore 570 020 India

Funder

Indian Council of Medical Research, New Delhi

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference26 articles.

1. Antiradical capacity and induction of apoptosis in HeLa cells by a Phaseolus vulgaris extract;Aparicio-Fernández;Plant Food Hum Nutr,2008

2. Determination of polyphenols, flavonoids, and antioxidant capacity in colored chickpea (Cicer arietinum L.);Segev;J Food Sci,2010

3. Inhibitory activities of soluble and bound millet seed phenolics on free radicals and reactive oxygen species;Chandrasekara;J Agric Food Chem,2011

4. Bioactivities and antiradical properties of millet grains and hulls;Chandrasekara;J Agric Food Chem,2011

5. Millet grain phenolics and their role in disease risk reduction and health promotion: a review;Shahidi;J Funct Foods,2013

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4. Phenolic compounds in pigmented cereals and their health benefits;Functionality and Application of Colored Cereals;2023

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