Characterization and quantification of flavonoids and saponins in adzuki bean (Vigna angularis L.) by HPLC–DAD–ESI–MSn analysis
Author:
Funder
BNU-HKBU UIC
Publisher
Springer Science and Business Media LLC
Subject
General Chemistry
Link
http://link.springer.com/content/pdf/10.1186/s13065-017-0317-x.pdf
Reference30 articles.
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2. Itoh T, Itoh Y, Hibasami H, Katsuzaki H, Imai K, Furuichi Y, Komiya T (2005) Isolation of a substance inducing apoptosis of cultured human gastric cancer cells from a hot-water extract of adzuki bean (Vigna angularis). J Jpn Soc Nutr Food Sci 58:281–287
3. Itoh T, Kita N, Kurokawa Y, Kobayashi M, Horio F, Furuichi Y (2004) Suppressive effect of a hot water extract of adzuki beans (Vigna angularis) on hyperglycemia after sucrose loading in mice and diabetic rats. Biosci Biotechnol Biochem 68:421–2426
4. Itoh T, Furuichi Y (2009) Lowering serum cholesterol level by feeding a 40% ethanol-eluted fraction from HP-20 resin treated with hot water extract of adzuki beans (Vigna angularis) to rats fed a high-fat cholesterol diet. Nutrition 25:318–321
5. Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL (2004) Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. J Agric Food Chem 52:4026–4037
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