Tag: lentil

Foods

• • lentils

Studies

• 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
• 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
• 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
• Antioxidant activity and total phenolic contents of dried and germinated legumes Cite
  Umar A, Khan MT, Bukhari S, Sardar R, Naheed K, Younas H, et al. Antioxidant activity and total phenolic contents of dried and germinated legumes. Research Square Scientific Reports. Scientific Reports; 2022; 10.21203/rs.3.rs-1239490/v1
• 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
• Identification, protein antiglycation, antioxidant, antiproliferative, and molecular docking of novel bioactive peptides produced from hydrolysis of Lens culinaris Cite
  Kuerban A, Al‐Malki AL, Kumosani TA, Sheikh RA, Al‐Abbasi FAM, Alshubaily FA, et al. Identification, protein antiglycation, antioxidant, antiproliferative, and molecular docking of novel bioactive peptides produced from hydrolysis of Lens culinaris. Journal of Food Biochemistry. Wiley; 2020; 44 10.1111/jfbc.13494
• Lentils (Lens culinaris L.): A candidate chemopreventive and antitumor functional food Cite
  Faris MAE, Mohammad MG, Soliman S. Lentils (Lens culinaris L.): A candidate chemopreventive and antitumor functional food. Functional Foods in Cancer Prevention and Therapy. Elsevier; 2020;:99-120 10.1016/b978-0-12-816151-7.00006-5
• Legume consumption and risk of all-cause, cardiovascular, and cancer mortality in the PREDIMED study Cite
  Papandreou C, Becerra-Tomás N, Bulló M, Martínez-González MÁ, Corella D, Estruch R, et al. Legume consumption and risk of all-cause, cardiovascular, and cancer mortality in the PREDIMED study. Clinical Nutrition. Elsevier BV; 2019; 38:348-356 10.1016/j.clnu.2017.12.019
• 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
• Genetic Variability for Vitamin B9 and Total Dietary Fiber in Lentil (Lens culinarisL.) Cultivars Cite
  Singh J, Srivastava R, Gupta S, Basu P, Kumar J. Genetic Variability for Vitamin B9 and Total Dietary Fiber in Lentil (Lens culinarisL.) Cultivars. International Journal of Food Properties. Informa UK Limited; 2015; 19:936-943 10.1080/10942912.2015.1048353
• Effects of sprouting and postharvest storage under cool temperature conditions on starch content and antioxidant capacity of green pea, lentil and young mung bean sprouts Cite
  Świeca M, Gawlik-Dziki U. Effects of sprouting and postharvest storage under cool temperature conditions on starch content and antioxidant capacity of green pea, lentil and young mung bean sprouts. Food Chemistry. Elsevier BV; 2015; 185:99-105 10.1016/j.foodchem.2015.03.108
• Lentil’s (Lens Culinaris L.) Functional Properties in Prevention and Treatment of Non-Communicable Chronic Diseases: A Review Cite
  Aslani Z. Lentil’s (Lens Culinaris L.) Functional Properties in Prevention and Treatment of Non-Communicable Chronic Diseases: A Review. International Journal of Nutrition and Food Sciences. Science Publishing Group; 2015; 4:15 10.11648/j.ijnfs.s.2015040201.14
• Antioxidant potential of fresh and stored lentil sprouts affected by elicitation with temperature stresses Cite
  Świeca M, Surdyka M, Gawlik-Dziki U, Złotek U, Baraniak B. Antioxidant potential of fresh and stored lentil sprouts affected by elicitation with temperature stresses. International Journal of Food Science & Technology. Wiley; 2014; 49:1811-1817 10.1111/ijfs.12489
• Antioxidant Activity of a Red Lentil Extract and Its Fractions Cite
  Amarowicz R, Estrella I, Hernández T, Dueñas M, Troszyńska A, Kosińska A, et al. Antioxidant Activity of a Red Lentil Extract and Its Fractions. International Journal of Molecular Sciences. MDPI AG; 2009; 10:5513-5527 10.3390/ijms10125513
• Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil (Lens culinaris) Cite
  Amarowicz R, Estrella I, Hernández T, Robredo S, Troszyńska A, Kosińska A, et al. Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil (Lens culinaris). Food Chemistry. Elsevier BV; 2010; 121:705-711 10.1016/j.foodchem.2010.01.009
• Phenolic Substance Characterization and Chemical and Cell-Based Antioxidant Activities of 11 Lentils Grown in the Northern United States Cite
  Xu B, Chang SKC. Phenolic Substance Characterization and Chemical and Cell-Based Antioxidant Activities of 11 Lentils Grown in the Northern United States. Journal of Agricultural and Food Chemistry. American Chemical Society (ACS); 2010; 58:1509-1517 10.1021/jf903532y
• Effect of processing methods on nutritional composition and anti-nutritional factors in lentils (Lens culinaris) Cite
  Hefnawy T. Effect of processing methods on nutritional composition and anti-nutritional factors in lentils (Lens culinaris). Annals of Agricultural Sciences. Elsevier BV; 2011; 56:57-61 10.1016/j.aoas.2011.07.001
• 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
• Environmental Influences on Isoflavones and Saponins in Soybeans and Their Role in Colon Cancer Cite
  MacDonald RS, Guo J, Copeland J, Browning JD, Sleper D, Rottinghaus GE, et al. Environmental Influences on Isoflavones and Saponins in Soybeans and Their Role in Colon Cancer. The Journal of Nutrition. Oxford University Press (OUP); 2005; 135:1239-1242 10.1093/jn/135.5.1239
• 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