Antioxidant and Antidiabetic Properties of Condensed Tannins in Acetonic Extract of Selected Raw and Processed Indigenous Food Ingredients from Kenya

Quantitative analysis and free-radical-scavenging activity of chlorophyll, phytic acid, and condensed tannins in canola

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The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide

(2010) Monica H Carlsen et al.   Nutrition Journal

Polyphenols and tannins in Indian pulses: Effect of soaking, germination and pressure cooking

(2009) Shweta Khandelwal et al.   FOOD RESEARCH INTERNATIONAL

Peroxidase activity, chlorophylls and antioxidant profile of two leaf vegetables (Solanum nigrumL. andAmaranthus cruentusL.) under six pretreatment methods before cooking

(2009) Odunayo Clement Adebooye et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Tannins: Current knowledge of food sources, intake, bioavailability and biological effects

(2009) José Serrano et al.   MOLECULAR NUTRITION & FOOD RESEARCH

ANTIOXIDANT POTENTIAL OF DESI CHICKPEA VARIETIES COMMONLY CONSUMED IN PAKISTAN

(2008) MUHAMMAD ZIA-UL-HAQ et al.   JOURNAL OF FOOD LIPIDS

Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of select grain sprouts and seedlings

(2007) Reena Randhir et al.   Innovative Food Science & Emerging Technologies