| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539557 | Food Chemistry | 2012 | 10 Pages |
Abstract
⺠Legumes varied in phytochemical compositions and antioxidant capacities. ⺠Legumes also varied in antiproliferation ability against diverse cancer cells. ⺠Adzuki, mung bean, lentil, small red and red kidney had strong cancer inhibitory effect. ⺠Yellow and green peas and chickpea had less cancer inhibition effect. ⺠Phenolics and saponins are associcated with anticancer activities of legumes.
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Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Baojun Xu, Sam K.C. Chang,