Antimutagenic and Antioxidant Activity of a Selected Lectin-free Common Bean (Phaseolus vulgaris L.) in Two Cell-based Models

Fermented Wheat Powder Induces the Antioxidant and Detoxifying System in Primary Rat Hepatocytes

(2014) Margherita La Marca et al.   PLoS One

Nutritional and Health Perspectives of Beans (Phaseolus vulgarisL.): An Overview

(2013) Imran Hayat et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Evaluating the antioxidant capacity of natural products: A review on chemical and cellular-based assays

(2012) Camilo López-Alarcón et al.   ANALYTICA CHIMICA ACTA

Physiological effects of bean (Phaseolus vulgarisL.) consumption on cellular signaling in cancer

(2012) Matthew D. Thompson et al.   CELL CYCLE

Antimutagenic and antioxidant activity of Lisosan G in Saccharomyces cerevisiae

(2012) Stefania Frassinetti et al.   FOOD CHEMISTRY

Legumes are valuable sources of tocopherols

(2011) Giovanna Boschin et al.   FOOD CHEMISTRY

A proprietary alpha-amylase inhibitor from white bean (Phaseolus vulgaris): A review of clinical studies on weight loss and glycemic control

(2011) Marilyn L Barrett et al.   Nutrition Journal

Cisplatin induced toxicity in rat tissues: The protective effect of Lisosan G

(2010) V. Longo et al.   FOOD AND CHEMICAL TOXICOLOGY

Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries

(2010) Nick Kalogeropoulos et al.   FOOD CHEMISTRY

The cellular antioxidant activity in red blood cells (CAA-RBC): A new approach to bioavailability and synergy of phytochemicals and botanical extracts

(2010) Manuela Blasa et al.   FOOD CHEMISTRY

Physicochemical, Nutritional and Antioxidant Properties of Tempeh Flour from Common Bean ( Phaseolus vulgaris L.)

(2010) M. Reyes-Bastidas et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Antioxidant Effect of trans-Resveratrol, Pterostilbene, Quercetin and Their Combinations in Human Erythrocytes In Vitro

(2010) Renata Mikstacka et al.   PLANT FOODS FOR HUMAN NUTRITION

Effect of fermentation on antioxidant properties of some cereals and pseudo cereals

(2009) Tijana M. Đorđević et al.   FOOD CHEMISTRY

Antioxidant Protection of Resveratrol and Catechin inSaccharomyces cerevisiae

(2008) Caroline Dani et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of Chemical and Cell-Based Antioxidant Methods for Evaluation of Foods and Natural Products: Generating Multifaceted Data by Parallel Testing Using Erythrocytes and Polymorphonuclear Cells

(2008) Dana Honzel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antimutagenic activity of Aspergillus awamori-fermented black soybean response to simulated digestive juice treatments and its antimutagenic mechanisms

(2008) Yu-Hsiang Hung et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant and anti-mutagenic effects of ebselen in yeast and in cultured mammalian V79 cells

(2008) S. T. Miorelli et al.   MUTAGENESIS

Common bean (Phaseolus vulgarisL.) lines devoid of major lectin proteins

(2008) B. Campion et al.   PLANT BREEDING

Nutraceuticals and functional foods: Whole versus processed foods

(2008) Fereidoon Shahidi   TRENDS IN FOOD SCIENCE & TECHNOLOGY