- Home
- Publications
- Publication Search
- Publication Details
Title
Bioactive constituents in pulses and their health benefits
Authors
Keywords
Pulses, Polyphenols, Phytosterols, Resistant starch, Dietary fibre
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 54, Issue 4, Pages 858-870
Publisher
Springer Nature
Online
2016-11-21
DOI
10.1007/s13197-016-2391-9
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Bioactive compounds in banana and their associated health benefits – A review
- (2016) Balwinder Singh et al. FOOD CHEMISTRY
- Effect of canning on color, protein and phenolic profile of grains from kidney bean, field pea and chickpea
- (2016) Naincy Parmar et al. FOOD RESEARCH INTERNATIONAL
- Physicochemical characterisation of corn extrudates prepared with varying levels of beetroot (Beta vulgaris) at different extrusion temperatures
- (2016) Jatinder Pal Singh et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Assessment of Maillard reaction evolution, prebiotic carbohydrates, antioxidant activity and α-amylase inhibition in pulse flours
- (2016) Nadia Moussou et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- In vitro antioxidant and antimicrobial properties of jambolan (Syzygium cumini) fruit polyphenols
- (2016) Jatinder Pal Singh et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Impact of cooking and germination on phenolic composition and dietary fibre fractions in dark beans (Phaseolus vulgaris L.) and lentils (Lens culinaris L.)
- (2016) Montserrat Dueñas et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Antioxidant property and their free, soluble conjugate and insoluble-bound phenolic contents in selected beans
- (2016) Yu-Kun Wang et al. Journal of Functional Foods
- Quality traits analysis and protein profiling of field pea (Pisum sativum) germplasm from Himalayan region
- (2015) Shagun Sharma et al. FOOD CHEMISTRY
- Phenolic profiles of 20 Canadian lentil cultivars and their contribution to antioxidant activity and inhibitory effects on α-glucosidase and pancreatic lipase
- (2015) Bing Zhang et al. FOOD CHEMISTRY
- Potential role of bioactive compounds of Phaseolus vulgaris L. on lipid-lowering mechanisms
- (2015) Aurea K. Ramírez-Jiménez et al. FOOD RESEARCH INTERNATIONAL
- Influence of jambolan (Syzygium cumini) and xanthan gum incorporation on the physicochemical, antioxidant and sensory properties of gluten-free eggless rice muffins
- (2015) Jatinder Pal Singh et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Relationship between protein characteristics and film-forming properties of kidney bean, field pea and amaranth protein isolates
- (2015) Khetan Shevkani et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Phenolics of selected lentil cultivars: Antioxidant activities and inhibition of low-density lipoprotein and DNA damage
- (2015) Nehal Alshikh et al. Journal of Functional Foods
- Evaluation of physicochemical, textural, mineral and protein characteristics of kidney bean grown at Himalayan region
- (2014) Naincy Parmar et al. FOOD RESEARCH INTERNATIONAL
- Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch-based gluten-free muffins
- (2014) Khetan Shevkani et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Development of a fast extraction method and optimization of liquid chromatography–mass spectrometry for the analysis of phenolic compounds in lentil seed coats
- (2014) Mahla Mirali et al. JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
- Phytosterols and their extraction from various plant matrices using supercritical carbon dioxide: a review
- (2014) Md. Salim Uddin et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- A review of the nutritional value of legumes and their effects on obesity and its related co-morbidities
- (2014) C. J. Rebello et al. Obesity Reviews
- Polyphenol composition and antioxidant activity of different grass pea (Lathyrus sativus), lentils (Lens culinaris), and chickpea (Cicer arietinum) ecotypes of the Campania region (Southern Italy)
- (2014) Florinda Fratianni et al. Journal of Functional Foods
- In vitro antioxidant activity of extracts from common legumes
- (2013) Yan Zhao et al. FOOD CHEMISTRY
- Conjugated and free sterols from black bean (Phaseolus vulgaris L.) seed coats as cholesterol micelle disruptors and their effect on lipid metabolism and cholesterol transport in rat primary hepatocytes
- (2013) Rocio A. Chávez-Santoscoy et al. Genes and Nutrition
- Non-digestible fraction of beans (Phaseolus vulgaris L.) modulates signalling pathway genes at an early stage of colon cancer in Sprague–Dawley rats
- (2012) Vergara-Castañeda Haydé et al. BRITISH JOURNAL OF NUTRITION
- In vitro investigations of the potential health benefits of Australian-grown faba beans (Vicia faba L.): chemopreventative capacity and inhibitory effects on the angiotensin-converting enzyme, α-glucosidase and lipase
- (2012) Siem D. Siah et al. BRITISH JOURNAL OF NUTRITION
- Steryl glycosides and acylated steryl glycosides in plant foods reflect unique sterol patterns
- (2012) Laura Nyström et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Nutrient distribution, phenolic acid composition, antioxidant and alpha-glucosidase inhibitory potentials of black gram (Vigna mungo L.) and its milled by-products
- (2012) T.K. Girish et al. FOOD RESEARCH INTERNATIONAL
- Polyphenols as antimicrobial agents
- (2011) Maria Daglia CURRENT OPINION IN BIOTECHNOLOGY
- Certain physicochemical and functional properties of fibre fractions from pulses
- (2011) N. Wang et al. FOOD RESEARCH INTERNATIONAL
- Bioactive phenolic compounds and functional properties of dehydrated bean flours
- (2011) Yolanda Aguilera et al. FOOD RESEARCH INTERNATIONAL
- Polyphenols content and antioxidant capacity of thirteen faba bean (Vicia faba L.) genotypes cultivated in Tunisia
- (2011) Nadia Chaieb et al. FOOD RESEARCH INTERNATIONAL
- Characterization of proanthocyanidins in pea (Pisum sativum L.), lentil (Lens culinaris L.), and faba bean (Vicia faba L.) seeds
- (2011) Alena (Lihua) Jin et al. FOOD RESEARCH INTERNATIONAL
- Whole and fractionated yellow pea flours reduce fasting insulin and insulin resistance in hypercholesterolaemic and overweight human subjects
- (2010) Christopher P. F. Marinangeli et al. BRITISH JOURNAL OF NUTRITION
- Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil (Lens culinaris)
- (2010) Ryszard Amarowicz et al. FOOD CHEMISTRY
- 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
- Resistant starch as functional ingredient: A review
- (2010) E. Fuentes-Zaragoza et al. FOOD RESEARCH INTERNATIONAL
- Effect of storage on resistant starch content and in vitro starch digestibility of some pressure-cooked cereals and legumes commonly used in India
- (2010) Baljeet S. Yadav et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Determination of Polyphenols, Flavonoids, and Antioxidant Capacity in Colored Chickpea (Cicer arietinum L.)
- (2010) Aharon Segev et al. JOURNAL OF FOOD SCIENCE
- Resistant starch content of conventionally boiled and pressure-cooked cereals, legumes and tubers
- (2010) B. S. Yadav et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.)
- (2010) Marcelo Hernández-Salazar et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Health effects of vegan diets
- (2009) Winston J Craig AMERICAN JOURNAL OF CLINICAL NUTRITION
- Carbohydrate composition of raw and extruded pulse flours
- (2009) J. De J. Berrios et al. FOOD RESEARCH INTERNATIONAL
- Minor components of pulses and their potential impact on human health
- (2009) Rocio Campos-Vega et al. FOOD RESEARCH INTERNATIONAL
- Composition, molecular structure, properties, and modification of pulse starches: A review
- (2009) R. Hoover et al. FOOD RESEARCH INTERNATIONAL
- Total Phenolic, Phenolic Acid, Anthocyanin, Flavan-3-ol, and Flavonol Profiles and Antioxidant Properties of Pinto and Black Beans (Phaseolus vulgaris L.) as Affected by Thermal Processing
- (2009) Baojun Xu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Legumes as a source of natural antioxidants
- (2008) Ryszard Amarowicz et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Nutritional Traits of Bean (Phaseolus vulgaris) Seeds from Plants Chronically Exposed to Ozone Pollution
- (2008) Marcello Iriti et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- The polyphenolic profiles of common bean (Phaseolus vulgaris L.)
- (2007) Long-Ze Lin et al. FOOD CHEMISTRY
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationPublish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn More