| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538509 | Food Chemistry | 2013 | 9 Pages |
Abstract
⺠Boiling and germination modify phenolic composition of dark beans. ⺠Boiling induce a decrease of 68% of anthocyanins. ⺠Germination increases the concentration of isoflavones and myricetin derivates. ⺠Raw and processed beans exhibited antioxidant capacity. ⺠Raw, boiled and germinated dark beans show neuroprotective and anticancer activities.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ana López, Tarek El-Naggar, Montserrat Dueñas, Teresa Ortega, Isabel Estrella, Teresa Hernández, Mª Pilar Gómez-Serranillos, Olga Mª Palomino, Mª Emilia Carretero,