Tag: pea

Foods

• • peas

Studies

• Uncovering the therapeutic potential of green pea waste in breast cancer: a multi-target approach utilizing LC-MS/MS metabolomics, molecular networking, and network pharmacology Cite
  Khalil AM, Sabry OM, El-Askary HI, El Zalabani SM, Eltanany BM, Pont L, et al. Uncovering the therapeutic potential of green pea waste in breast cancer: a multi-target approach utilizing LC-MS/MS metabolomics, molecular networking, and network pharmacology. BMC Complementary Medicine and Therapies. Springer Science and Business Media LLC; 2024; 24 10.1186/s12906-024-04669-x
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• Identification of Phenolic Compounds from Seed Coats of Differently Colored European Varieties of Pea (Pisum sativumL.) and Characterization of Their Antioxidant and In Vitro Anticancer Activities Cite
  Stanisavljević NS, Ilić MD, Matić IZ, Jovanović ŽS, Čupić T, Dabić DČ, et al. Identification of Phenolic Compounds from Seed Coats of Differently Colored European Varieties of Pea (Pisum sativumL.) and Characterization of Their Antioxidant and In Vitro Anticancer Activities. Nutrition and Cancer. Informa UK Limited; 2016; 68:988-1000 10.1080/01635581.2016.1190019
• Changes in Intake of Fruits and Vegetables and Weight Change in United States Men and Women Followed for Up to 24 Years: Analysis from Three Prospective Cohort Studies Cite
  Bertoia ML, Mukamal KJ, Cahill LE, Hou T, Ludwig DS, Mozaffarian D, et al. Changes in Intake of Fruits and Vegetables and Weight Change in United States Men and Women Followed for Up to 24 Years: Analysis from Three Prospective Cohort Studies. PLOS Medicine. Public Library of Science (PLoS); 2015; 12:e1001878 10.1371/journal.pmed.1001878
• 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
• Review of the health benefits of peas (Pisum sativumL.) Cite
  Dahl WJ, Foster LM, Tyler RT. Review of the health benefits of peas (Pisum sativumL.). British Journal of Nutrition. Cambridge University Press (CUP); 2012; 108:S3-S10 10.1017/s0007114512000852
• 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
• Bioactivity of Antioxidants in Extruded Products Prepared from Purple Potato and Dry Pea Flours Cite
  Nayak B, Liu RH, Berrios JDJ, Tang J, Derito C. Bioactivity of Antioxidants in Extruded Products Prepared from Purple Potato and Dry Pea Flours. Journal of Agricultural and Food Chemistry. American Chemical Society (ACS); 2011; 59:8233-8243 10.1021/jf200732p
• 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
• A two-step screening method, using estrogen receptor-mediated transactivation, to measure estrogenicity in edible plants Cite
  Arao Y, Kanamori N, Kikkawa E, Otsuka H, Arimoto Y, Ikeda K, et al. A two-step screening method, using estrogen receptor-mediated transactivation, to measure estrogenicity in edible plants. Food Chemistry. Elsevier BV; 2007; 104:1288-1294 10.1016/j.foodchem.2007.01.076
• 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 variety and processing on nutrients and certain anti-nutrients in field peas (Pisum sativum) Cite
  Wang N, Hatcher DW, Gawalko EJ. Effect of variety and processing on nutrients and certain anti-nutrients in field peas (Pisum sativum). Food Chemistry. Elsevier BV; 2008; 111:132-138 10.1016/j.foodchem.2008.03.047
• 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 Cite
  Hedelin M, Löf M, Olsson M, Adlercreutz H, Sandin S, Weiderpass E. 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. The Journal of Nutrition. Oxford University Press (OUP); 2008; 138:938-945 10.1093/jn/138.5.938
• Estrogen-like effects of ethanol extracts from several Chinese legumes on MCF-7 cell Cite
  Zhao Q, Li B, Weber N, Lou Y, Proksch P. Estrogen-like effects of ethanol extracts from several Chinese legumes on MCF-7 cell. European Food Research and Technology. Springer Science and Business Media LLC; 2005; 221:828-833 10.1007/s00217-005-0075-1