Characterisation of phenolic acids, flavonoids, proanthocyanidins and antioxidant activity of water extracts from seed coats of marama bean [Tylosema esculentum] - an underutilised food legume

High Molecular Weight Persimmon (Diospyros kaki L.) Proanthocyanidin: A Highly Galloylated, A-Linked Tannin with an Unusual Flavonol Terminal Unit, Myricetin

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Antioxidant and Anti-inflammatory Activities of Bean (Phaseolus vulgaris L.) Hulls

(2010) B. Dave Oomah et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical composition of marama bean (Tylosema esculentum)—A wild African bean with unexploited potential

(2010) Mette Holse et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Physicochemical, nutritional and functional properties of marama bean flour

(2009) Gaamangwe Nehemiah Maruatona et al.   FOOD CHEMISTRY

TNFα-induced NF-κB activation and cell oxidant production are modulated by hexameric procyanidins in Caco-2 cells

(2008) Alejandra G. Erlejman et al.   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

Optimization of phenolics and dietary fibre extraction from date seeds

(2008) Mohamed Ali Al-Farsi et al.   FOOD CHEMISTRY

Chemical Kinetic Behavior of Chlorogenic Acid in Protecting Erythrocyte and DNA against Radical-Induced Oxidation

(2008) You-Zhi Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY