Tag: peas
Articles
- What should breast cancer patients and survivors eat during tamoxifen treatment?
- What should breast cancer patients eat during Adriamycin (doxorubicin) chemotherapy?
- What should breast cancer patients eat during radiation treatment?
- What should breast cancer survivors eat during aromatase inhibitor treatment?
- What should ER-/PR+ breast cancer patients and survivors eat?
- What should triple negative breast cancer patients and survivors eat?
Foods
Studies
- A two-step screening method, using estrogen receptor-mediated transactivation, to measure estrogenicity in edible plants
- Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinum L.), peas (Pisum sativum L.) and soybeans (Glycine max), and their quantitative changes during processing
- Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil
- Bioactivity of Antioxidants in Extruded Products Prepared from Purple Potato and Dry Pea Flours
- Broad bean and pea by-products as sources of fibre-rich ingredients: potential antioxidant activity measured in vitro
- Coumestrol Antagonizes Neuroendocrine Actions of Estrogen via the Estrogen Receptor Alpha
- Dietary Phytoestrogens Are Not Associated with Risk of Overall Breast Cancer But Diets Rich in Coumestrol Are Inversely Associated with Risk of Estrogen Receptor and Progesterone Receptor Negative Breast Tumors in Swedish Women
- Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes
- Effect of variety and processing on nutrients and certain anti-nutrients in field peas (Pisum sativum)
- Estrogen-like effects of ethanol extracts from several Chinese legumes on MCF-7 cell
- Influence of Cooking Methods on Antioxidant Activity of Vegetables
- Thermodynamic studies on the interaction of water-soluble porphyrins with the glucose/mannose-specific lectin from garden pea (Pisum sativum)