Phytochemical profiles and health-promoting effects of cool-season food legumes as influenced by thermal processing.

@article{Xu2009PhytochemicalPA,
  title={Phytochemical profiles and health-promoting effects of cool-season food legumes as influenced by thermal processing.},
  author={Baojun Xu and Sam K C Chang},
  journal={Journal of agricultural and food chemistry},
  year={2009},
  volume={57 22},
  pages={10718-31}
}
The effects of four thermal processing methods (conventional boiling, conventional steaming, pressure boiling, and pressure steaming) on phytochemical profiles, antioxidant capacities, and antiproliferation properties of commonly consumed cool-season food legumes, including green pea, yellow pea, chickpea, and lentil, were investigated. Four groups of individual phenolic compounds, including phenolic acids, anthocyanins, and flavan-3-ols, as well as flavonols and flavones were quantified using… CONTINUE READING

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