Phenolics of Green Pea (Pisum sativum L.) Hulls, Their Plasma and Urinary Metabolites, Bioavailability, and in Vivo Antioxidant Activities in a Rat Model-Reference-Cited by-同舟云学术

Phenolics of Green Pea (Pisum sativum L.) Hulls, Their Plasma and Urinary Metabolites, Bioavailability, and in Vivo Antioxidant Activities in a Rat Model

Published:2019-10-09 Issue:43 Volume:67 Page:11955-11968
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Guo Fanghua¹,Xiong Hua¹,Wang Xiaoya¹,Jiang Li²,Yu Ningxiang¹,Hu Zhenying¹,Sun Yong¹,Tsao Rong³^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China

2. Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, Jiangxi, China

3. Agricultural and Agri-Food Canada, Guelph Research and Development Centre, 93 Stone Road West, Guelph, ON N1G 5C9, Canada

Funder

Agriculture and Agri-Food Canada

National Natural Science Foundation of China

Natural Science Foundation of Jiangxi Province

Jiangxi Province

Ontario Research Fund

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b04501

Reference56 articles.

1. Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil (Lens culinaris)

2. Legumes as a source of natural antioxidants

3. Rapid Tests to Assess the Antioxidant Activity of Phaseolus vulgaris L. Dry Beans

4. Antioxidant potential of barley as affected by alkaline hydrolysis and release of insoluble-bound phenolics

5. Phenolics and antioxidant activity of lentil and pea hulls

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