| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601986 | Food Chemistry | 2013 | 8 Pages |
Abstract
⺠We examine the phenolics, antioxidants and anti-inflammatory activities of faba bean and lentil fractions. ⺠Aqueous acetone preferentially extracts faba bean tannins. ⺠Lentil hulls easily obtained by abrasive dehulling exert anti-inflammatory activity by inhibiting lipoxygenase. ⺠Lentil hulls strongly inhibit β-carotene bleaching and can be used in preventing lipid oxidation in various food systems.
Related Topics
Physical Sciences and Engineering
Chemistry
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Authors
Souhila Boudjou, B. Dave Oomah, Farid Zaidi, Farah Hosseinian,