phaseolus wrightii/抗酸化物質

The antioxidant effect of an aqueous extract of Phaseolus vulgaris pods, an indigenous plant used in Ayurvedic medicine in India, was studied in rats with streptozotocin-induced diabetes. Oral administration of Phaseolus vulgaris pod extract (PPEt; 200 mg/kg body weight) for 45 days resulted in a

The aim was to evaluate the angiotensin-I converting enzyme (ACE) inhibitory potential and the antioxidant capacity of pure synthesized peptides (GLTSK, LSGNK, GEGSGA, MPACGSS and MTEEY) originally identified in the non-digestible fraction (NDF) of common beans (P. vulgaris L.) that had previously

Corn (Zea mays L.) and common beans (Phaseolus vulgaris L.) are alternative suitable ingredients for snacks, because of their content of bioactive compounds such as phenolic compounds (PC) and oligosaccharides (OS). However, there is no information about the transformation of these compounds

BACKGROUND High and low temperatures constitute the most damaging type of abiotic stress and limit the survival, and productivity of plants. The present study aimed to evaluate the role of exogenous applications of acetylsalicylic acid (ASA) in reducing the deleterious effects of cold stress.

Common bean plants inoculated with salt-tolerant Rhizobium tropici wild-type strain CIAT899 formed a more active symbiosis than did its decreased salt-tolerance (DST) mutant derivatives (HB8, HB10, HB12 and HB13). The mutants formed partially effective (HB10, HB12) or almost ineffective (HB8, HB13)

In this study, we analyzed the modifications of antioxidant activity consequent to 3 typical home cooking practices (steaming, boiling, and microwave cooking) in fresh and home frozen vegetables. Six different vegetable species were examined: carrots (Daucus carota L.), zucchini (Cucurbita pepo L.),

The antioxidant properties and the foliar phenol composition of 25 Mexican varieties of Phaseolus vulgaris L. (common bean) were evaluated. Phaseolus coccineus was analysed with comparative aims. The high performance liquid chromatography with photodiode array detection analysis revealed 27

In-vitro antioxidant activity of some food grains [sprouted mung bean (Vigna radiata), mung bean, sprouted chana (Cicer arietinum), chana, corn (Zea mays), methi (Trigonella foenum-graecum) and rajma (Phaseolus vulgaris)] powder extracts (FGE) was estimated by DPPH free radical scavenging activity

Epidemiological studies demonstrated that the consumption of dietary antioxidant was associated with the prevention of atherosclerosis. The aim of this study was to investigate the antioxidant activities of the hydrophilic extracts from 9 selected legumes based on copper-induced human LDL oxidation

The snack foods market is currently demanding healthier products. A ready-to-eat expanded snack with high nutritional and antioxidant value was developed from a mixture (70:30) of whole amarantin transgenic maize (Zea mays L.) and black common bean (Phaseolus vulgaris L.) by optimizing the extrusion

Legumes are considered to be a very good source of polyphenolic compounds that may act as chemopreventive agents, especially by their antioxidant properties. However, many of the chemopreventive properties may depend on the concentrations of the phytochemical compounds because potent antioxidant

BACKGROUND Pulses represent an important source of protein, as well as digestible and indigestible carbohydrates. Little information is available on the indigestible carbohydrates and antioxidant capacity of legume seeds. The cooked seeds of three pulses (black bean, chickpea and lentil) were

BACKGROUND Retention of nutrients in vegetables during blanching/freezing, cooking and warm-holding is crucial in the preparation of both standard and therapeutic diets. In the present study, conventional cooking in water, and cooking by pouch technology (boil-in-bag, sous vide) were compared in

In recent years, awareness has risen that the total soil content of pollutants by itself does not suffice to fully assess the potential ecotoxicological risks involved. Chemical analysis will require to be complemented with biological assays in a multidisciplinary approach towards site specific

Nowadays, legume plants have been considered not only a source of valuable proteins necessary for the proper functioning and growth of the body but also a source of bioactive compounds such as bioactive peptides, that may be beneficial to human health and protect against negative change in food. The