Article citationsMore>>

B. S. Xu and K. C. Chang, “Effect of Soaking, Boiling, and Steaming on Total Phenolic Content and Antioxidant Activities of Cool Season Food Legumes,” Food Chemistry, Vol. 110, No. 1, 2008, pp. 1-13. doi:10.1016/j.foodchem.2008.01.045

has been cited by the following article:

• TITLE: Non-Nutritive Bioactive Compounds in Pulses and Their Impact on Human Health: An Overview

  AUTHORS: Jagdish Singh, Partha Sarathi Basu

  KEYWORDS: Pulses; Grain Legumes; Bioactive Compounds; Anti Nutritional Compounds; Phenolics; Antioxidants; An-tioxidant Activity

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.12, December 10, 2012

  ABSTRACT: This review describes the non-nutritive biologically active components in grain legumes and discusses about the bioactivity of phenols, isoflavones, phytosterols, phytic acid, saponins, tannins, protease inhibitors and bioactive complex carbohydrates in different pulse grains. These bioactive components have wide ranging biological activities and conesquently many different targets and mechanism of action. The potential beneficial effect of these compounds especially their antioxidant properties and their role in the prevention of non-communicable chronic diseases such as coronary heart disease, stroke, cancer and diabetes has been discussed.