Tag: greenBean

Foods

• • green beans

Studies

• 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
• Characterization of Bioactive Phenolics and Antioxidant Capacity of Edible Bean Extracts of 50 Fabaceae Populations Grown in Thailand Cite
  Tungmunnithum D, Drouet S, Lorenzo JM, Hano C. Characterization of Bioactive Phenolics and Antioxidant Capacity of Edible Bean Extracts of 50 Fabaceae Populations Grown in Thailand. Foods. MDPI AG; 2021; 10:3118 10.3390/foods10123118
• Do Common Beans (Phaseolus vulgaris L.) Promote Good Health in Humans? A Systematic Review and Meta-Analysis of Clinical and Randomized Controlled Trials Cite
  Bogweh NE, Ageyo OC. Do Common Beans (Phaseolus vulgaris L.) Promote Good Health in Humans? A Systematic Review and Meta-Analysis of Clinical and Randomized Controlled Trials. Nutrients. MDPI AG; 2021; 13:3701 10.3390/nu13113701
• 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
• Metabolic Engineering of Microorganisms for the Production of Flavonoids Cite
  Sheng H, Sun X, Yan Y, Yuan Q, Wang J, Shen X. Metabolic Engineering of Microorganisms for the Production of Flavonoids. Frontiers in Bioengineering and Biotechnology. Frontiers Media SA; 2020; 8 10.3389/fbioe.2020.589069
• A dimeric Phaseolus coccineus lectin with anti-oxidative, anti-proliferative and cytokine-inducing activities Cite
  Pan WL, Ng TB. A dimeric Phaseolus coccineus lectin with anti-oxidative, anti-proliferative and cytokine-inducing activities. International Journal of Biological Macromolecules. Elsevier BV; 2015; 81:960-966 10.1016/j.ijbiomac.2015.09.034
• 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
• In vitro binding of bile acids by okra, beets, asparagus, eggplant, turnips, green beans, carrots, and cauliflower Cite
  Kahlon T, Chapman M, Smith G. In vitro binding of bile acids by okra, beets, asparagus, eggplant, turnips, green beans, carrots, and cauliflower. Food Chemistry. Elsevier BV; 2007; 103:676-680 10.1016/j.foodchem.2006.07.056
• Influence of Cooking Methods on Antioxidant Activity of Vegetables Cite
  Jiménez-Monreal AM, García-Diz L, Martínez-Tomé M, Mariscal M, Murcia MA. Influence of Cooking Methods on Antioxidant Activity of Vegetables. Journal of Food Science. Wiley; 2009; 74:H97-H103 10.1111/j.1750-3841.2009.01091.x
• Steam cooking significantly improves in vitro bile acid binding of beets, eggplant, asparagus, carrots, green beans, and cauliflower Cite
  Kahlon TS, Chiu MM, Chapman MH. Steam cooking significantly improves in vitro bile acid binding of beets, eggplant, asparagus, carrots, green beans, and cauliflower. Nutrition Research. Elsevier BV; 2007; 27:750-755 10.1016/j.nutres.2007.09.011
• Dietary flavonols and flavonol-rich foods intake and the risk of breast cancer Cite
  Adebamowo CA, Cho E, Sampson L, Katan MB, Spiegelman D, Willett WC, et al. Dietary flavonols and flavonol-rich foods intake and the risk of breast cancer. International Journal of Cancer. Wiley; 2005; 114:628-633 10.1002/ijc.20741