Tag: chickpea

Foods

• • chickpeas

Studies

• Unlocking the Nutraceutical Potential of Legumes and Their By-Products: Paving the Way for the Circular Economy in the Agri-Food Industry Cite
  Guo F, Danielski R, Santhiravel S, Shahidi F. Unlocking the Nutraceutical Potential of Legumes and Their By-Products: Paving the Way for the Circular Economy in the Agri-Food Industry. Antioxidants. MDPI AG; 2024; 13:636 10.3390/antiox13060636
• Investigating the physicochemical characteristics and importance of insoluble dietary fiber extracted from legumes: An in-depth study on its biological functions Cite
  Liu T, Zhen X, Lei H, Li J, Wang Y, Gou D, et al. Investigating the physicochemical characteristics and importance of insoluble dietary fiber extracted from legumes: An in-depth study on its biological functions. Food Chemistry: X. Elsevier BV; 2024;:101424 10.1016/j.fochx.2024.101424
• Beyond Insoluble Dietary Fiber: Bioactive Compounds in Plant Foods Cite
  Timm M, Offringa LC, Van Klinken BJ, Slavin J. Beyond Insoluble Dietary Fiber: Bioactive Compounds in Plant Foods. Nutrients. MDPI AG; 2023; 15:4138 10.3390/nu15194138
• An insight into anticancer perspectives of chickpea bioactive compounds Cite
  Sehar S, Rabail R, Munir S, Shakeel K, Khalil AA, Tufail T, et al. An insight into anticancer perspectives of chickpea bioactive compounds. Food Chemistry Advances. Elsevier BV; 2023; 3:100453 10.1016/j.focha.2023.100453
• Influence of soaking and boiling on flavonoids and saponins of nine desi chickpea cultivars with potential antiproliferative effects Cite
  Milán-Noris AK, Gutierrez-Uribe JA, Serna-Saldivar SO. Influence of soaking and boiling on flavonoids and saponins of nine desi chickpea cultivars with potential antiproliferative effects. Journal of Food Measurement and Characterization. Springer Science and Business Media LLC; 2023; 10.1007/s11694-023-01861-4
• An Approach to Processing More Bioavailable Chickpea Milk by Combining Enzymolysis and Probiotics Fermentation Cite
  Zhang X, Liu S, Xie B, Sun Z. An Approach to Processing More Bioavailable Chickpea Milk by Combining Enzymolysis and Probiotics Fermentation. Journal of Food Quality. Hindawi Limited; 2022; 2022:1-11 10.1155/2022/1665524
• Saponins as cytotoxic agents: an update (2010–2021). Part II—Triterpene saponins Cite
  Podolak I, Grabowska K, Sobolewska D, Wróbel-Biedrawa D, Makowska-Wąs J, Galanty A. Saponins as cytotoxic agents: an update (2010–2021). Part II—Triterpene saponins. Phytochemistry Reviews. Springer Science and Business Media LLC; 2022; 10.1007/s11101-022-09830-3
• Alternative proteins for meat and dairy replacers: Food safety and future trends Cite
  Banach JL, van der Berg JP, Kleter G, van Bokhorst-van de Veen H, Bastiaan-Net S, Pouvreau L, et al. Alternative proteins for meat and dairy replacers: Food safety and future trends. Critical Reviews in Food Science and Nutrition. Informa UK Limited; 2022;:1-18 10.1080/10408398.2022.2089625
• The role of pulses in improving human health: A review Cite
  Didinger C, Thompson HJ. The role of pulses in improving human health: A review. Legume Science. Wiley; 2022; 10.1002/leg3.147
• Bioactive Compounds of Legume Seeds Cite
  Singh JP, Singh B, Kaur A. Bioactive Compounds of Legume Seeds. Reference Series in Phytochemistry. Springer International Publishing; 2021;:1-21 10.1007/978-3-030-44578-2_33-1
• The levels of bioactive compounds found in raw and cooked Canadian pulses Cite
  Stone A, Waelchli K, Çabuk B, McIntosh T, Wanasundara J, Arntfield S, et al. The levels of bioactive compounds found in raw and cooked Canadian pulses. Food Science and Technology International. SAGE Publications; 2020;:108201322097380 10.1177/1082013220973804
• Isoflavones from black chickpea (Cicer arietinum L) sprouts with antioxidant and antiproliferative activity Cite
  Dulce-María D, Adrián C, Cuauhtémoc R, Ada-Keila M, Jorge M, Erika A, et al. Isoflavones from black chickpea (Cicer arietinum L) sprouts with antioxidant and antiproliferative activity. Saudi Journal of Biological Sciences. Elsevier BV; 2021; 28:1141-1146 10.1016/j.sjbs.2020.11.048
• Association between Grain and Legume Intakes and Breast Cancer Risk among Women Cite
  Hammad SS, Mahmoud R, Marie L, Abdelrahim D, Tayyem RF. Association between Grain and Legume Intakes and Breast Cancer Risk among Women. Annals of Cancer Research and Therapy. The Japanese Society of Strategies for Cancer Research and Therapy; 2020; 28:81-87 10.4993/acrt.28.81
• Legume and Nuts Consumption in Relation to Odds of Breast Cancer: A Case-Control Study Cite
  Sharif Y, Sadeghi O, Benisi-Kohansal S, Azadbakht L, Esmaillzadeh A. Legume and Nuts Consumption in Relation to Odds of Breast Cancer: A Case-Control Study. Nutrition and Cancer. Informa UK Limited; 2020;:1-10 10.1080/01635581.2020.1773874
• Identification of hub genes and potential molecular mechanisms of chickpea isoflavones on MCF-7 breast cancer cells by integrated bioinformatics analysis Cite
  Wang J, Yu H, Yili A, Gao Y, Hao L, Aisa HA, et al. Identification of hub genes and potential molecular mechanisms of chickpea isoflavones on MCF-7 breast cancer cells by integrated bioinformatics analysis. Annals of Translational Medicine. AME Publishing Company; 2020; 8:86-86 10.21037/atm.2019.12.141
• Meat intake and cancer risk: prospective analyses in UK Biobank Cite
  Knuppel A, Papier K, Fensom GK, Appleby PN, Schmidt JA, Tong TYN, et al. Meat intake and cancer risk: prospective analyses in UK Biobank. BMJ Yale. Cold Spring Harbor Laboratory; 2019; 10.1101/19003822
• Chickpea Lectin Inhibits Human Breast Cancer Cell Proliferation and Induces Apoptosis Through Cell Cycle Arrest Cite
  Gupta N, Bisen PS, Bhagyawant SS. Chickpea Lectin Inhibits Human Breast Cancer Cell Proliferation and Induces Apoptosis Through Cell Cycle Arrest. Protein & Peptide Letters. Bentham Science Publishers Ltd.; 2018; 25:492-499 10.2174/0929866525666180406142900
• Characterization of chickpea (Cicer arietinum L.) lectin for biological activity Cite
  Gautam AK, Gupta N, Narvekar DT, Bhadkariya R, Bhagyawant SS. Characterization of chickpea (Cicer arietinum L.) lectin for biological activity. Physiology and Molecular Biology of Plants. Springer Science and Business Media LLC; 2018; 24:389-397 10.1007/s12298-018-0508-5
• Chemical composition of leguminous seeds: part I—content of basic nutrients, amino acids, phytochemical compounds, and antioxidant activity Cite
  Grela ER, Kiczorowska B, Samolińska W, Matras J, Kiczorowski P, Rybiński W, et al. Chemical composition of leguminous seeds: part I—content of basic nutrients, amino acids, phytochemical compounds, and antioxidant activity. European Food Research and Technology. Springer Science and Business Media LLC; 2017; 243:1385-1395 10.1007/s00217-017-2849-7
• Health Risks and Benefits of Chickpea (Cicer arietinum) Consumption Cite
  Gupta RK, Gupta K, Sharma A, Das M, Ansari IA, Dwivedi PD. Health Risks and Benefits of Chickpea (Cicer arietinum) Consumption. Journal of Agricultural and Food Chemistry. American Chemical Society (ACS); 2016; 65:6-22 10.1021/acs.jafc.6b02629
• Antioxidant activity and anti-proliferative effect of a bioactive peptide from chickpea (Cicer arietinum L.) Cite
  Xue Z, Wen H, Zhai L, Yu Y, Li Y, Yu W, et al. Antioxidant activity and anti-proliferative effect of a bioactive peptide from chickpea (Cicer arietinum L.). Food Research International. Elsevier BV; 2015; 77:75-81 10.1016/j.foodres.2015.09.027
• Bioaccessibility of Polyphenols from Wheat (Triticum aestivum), Sorghum (Sorghum bicolor), Green Gram (Vigna radiata), and Chickpea (Cicer arietinum) as Influenced by Domestic Food Processing Cite
  Hithamani G, Srinivasan K. Bioaccessibility of Polyphenols from Wheat (Triticum aestivum), Sorghum (Sorghum bicolor), Green Gram (Vigna radiata), and Chickpea (Cicer arietinum) as Influenced by Domestic Food Processing. Journal of Agricultural and Food Chemistry. American Chemical Society (ACS); 2014; 62:11170-11179 10.1021/jf503450u
• Antifungal and Antiproliferative Protein fromCicer arietinum: A Bioactive Compound against Emerging Pathogens Cite
  Kumar S, Kapoor V, Gill K, Singh K, Xess I, Das SN, et al. Antifungal and Antiproliferative Protein fromCicer arietinum: A Bioactive Compound against Emerging Pathogens. BioMed Research International. Hindawi Limited; 2014; 2014:1-9 10.1155/2014/387203
• Nutritional quality and health benefits of chickpea (Cicer arietinumL.): a review Cite
  Jukanti AK, Gaur PM, Gowda CLL, Chibbar RN. Nutritional quality and health benefits of chickpea (Cicer arietinumL.): a review. British Journal of Nutrition. Cambridge University Press (CUP); 2012; 108:S11-S26 10.1017/s0007114512000797
• The Estrogenic Activity of Isoflavones Extracted from ChickpeaCicer arietinum LSproutsin Vitro Cite
  HaiRong M, HuaBo W, Zhen C, Yi Y, ZhengHua W, Madina H, et al. The Estrogenic Activity of Isoflavones Extracted from ChickpeaCicer arietinum LSproutsin Vitro. Phytotherapy Research. Wiley; 2012; 27:1237-1242 10.1002/ptr.4858
• Evaluation of chickpea (Cicer arietinum L.) micronutrient composition: Biofortification opportunities to combat global micronutrient malnutrition Cite
  Thavarajah D, Thavarajah P. Evaluation of chickpea (Cicer arietinum L.) micronutrient composition: Biofortification opportunities to combat global micronutrient malnutrition. Food Research International. Elsevier BV; 2012; 49:99-104 10.1016/j.foodres.2012.08.007
• Biological Potential of Sixteen Legumes in China Cite
  Yao Y, Cheng X, Wang L, Wang S, Ren G. Biological Potential of Sixteen Legumes in China. International Journal of Molecular Sciences. MDPI AG; 2011; 12:7048-7058 10.3390/ijms12107048
• Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil Cite
  Roy F, Boye J, Simpson B. Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil. Food Research International. Elsevier BV; 2010; 43:432-442 10.1016/j.foodres.2009.09.002
• Determination of conjugated and free isoflavones in some legumes by LC–MS/MS Cite
  Konar N, Poyrazoğlu ES, Demir K, Artik N. Determination of conjugated and free isoflavones in some legumes by LC–MS/MS. Journal of Food Composition and Analysis. Elsevier BV; 2012; 25:173-178 10.1016/j.jfca.2011.11.004
• Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes Cite
  Xu B, Chang SK. Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes. Food Chemistry. Elsevier BV; 2008; 110:1-13 10.1016/j.foodchem.2008.01.045
• Effect of Soaking and Cooking on the Saponin Content and Composition of Chickpeas (Cicerarietinum) and Lentils (Lens culinaris) Cite
  Ruiz RG, Price KR, Arthur AE, Rose ME, Rhodes MJC, Fenwick RG. Effect of Soaking and Cooking on the Saponin Content and Composition of Chickpeas (Cicerarietinum) and Lentils (Lens culinaris). Journal of Agricultural and Food Chemistry. American Chemical Society (ACS); 1996; 44:1526-1530 10.1021/jf950721v
• A Diet Containing Chickpeas and Wheat Offers Less Protection against Colon Tumors than a Casein and Wheat Diet in Dimethylhydrazine-Treated Rats Cite
  McIntosh GH, Wang YA, Royle PJ. A Diet Containing Chickpeas and Wheat Offers Less Protection against Colon Tumors than a Casein and Wheat Diet in Dimethylhydrazine-Treated Rats. The Journal of Nutrition. Oxford University Press (OUP); 1998; 128:804-809 10.1093/jn/128.5.804