The DOI matches its Crossref record; 71 of the 71 references it cites were found in a registry or an index.
Legumes as a source of natural antioxidants
Abstract
The following article summarizes the most up‐to‐date information available concerning endogenous bioactives and the antioxidant activity/radical‐scavenging capacity of selected leguminous seeds, and extracts derived therefrom, as well as the impact of processing and seed germination on these bioactives. Biologically‐active compounds of interest found in leguminous seeds come from many chemical classes and include phenolic acids as well as their derivatives, flavanols, flavan‐3‐ols, anthocyanins/anthocyanidins, condensed tannins/proanthocyanidins, tocopherols, and vitamin C. Research findings from over 100 references, many of which published only within the last 10 years, have been compiled and used in this review.
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Cites
The conversion of procyanidins and prodelphinidins to cyanidin and delphinidin
Porter, L. J., Hrstich, L. N., & Chan, B. G. (1985) · Phytochemistry · doi:10.1016/s0031-9422(00)94533-3 · Cited by 2,158
Tannins and Human Health: A Review
Chung, K.-T., Wong, T. Y., Wei, C.-I., Huang, Y.-W., & Lin, Y. (1998) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408699891274273 · Cited by 1,996
Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis
Naczk, M., & Shahidi, F. (2006) · Journal of Pharmaceutical and Biomedical Analysis · doi:10.1016/j.jpba.2006.04.002 · Cited by 1,398
A Critical Evaluation of the Vanillin Reaction as an Assay for Tannin in Sorghum Grain
Price, M. L., Van Scoyoc, S., & Butler, L. G. (1978) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60219a031 · Cited by 1,317
A Systematic Screening of Total Antioxidants in Dietary Plants
Halvorsen, B. L., Holte, K., Myhrstad, M. C. W., Barikmo, I., Hvattum, E., Remberg, S. F., Wold, A.-B., Haffner, K., Baugerød, H., Andersen, L. F., et al. (2002) · The Journal of Nutrition · doi:10.1093/jn/132.3.461 · Cited by 1,122
Xu, B. J., & Chang, S. K. C. (2007) · Journal of Food Science · doi:10.1111/j.1750-3841.2006.00260.x · Cited by 1,091
Protein precipitation method for the quantitative determination of tannins
Hagerman, A. E., & Butler, L. G. (1978) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60218a027 · Cited by 961
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Proteggente, A. R., Pannala, A. S., Paganga, G., Buren, L. V., Wagner, E., Wiseman, S., Put, F. V. D., Dacombe, C., & Rice-Evans, C. A. (2002) · Free Radical Research · doi:10.1080/10715760290006484 · Cited by 817
Ryan, E., Galvin, K., O’Connor, T. P., Maguire, A. R., & O’Brien, N. M. (2007) · Plant Foods for Human Nutrition · doi:10.1007/s11130-007-0046-8 · Cited by 577
Cited by
Shahidi, F., & Ambigaipalan, P. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.06.018 · Cited by 3,081
Natural and synthetic antioxidants: An updated overview
Augustyniak, A., Bartosz, G., Čipak, A., Duburs, G., Horáková, L., Łuczaj, W., Majekova, M., Odysseos, A. D., Rackova, L., Skrzydlewska, E., et al. (2010) · Free Radical Research · doi:10.3109/10715762.2010.508495 · Cited by 319
Metadata
- Authors
- Amarowicz, R., & Pegg, R. B.
- Venue
- European Journal of Lipid Science and Technology
- Publisher
- Wiley
- Published
- 2008-10
- Volume
- 110
- Issue
- 10
- Pages
- 865-878
- ISSN
- 1438-7697 (ISSN-L)
- 1438-9312
- OpenAlex
- W2024582784
- Cited by
- 275
- References
- 71
- FWCI
- 4.92
- Type
- journal article
- Language
- en
- Open access
- closed
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- Amarowicz, R., & Pegg, R. B. (2008). Legumes as a source of natural antioxidants. European Journal of Lipid Science and Technology. https://doi.org/10.1002/ejlt.200800114
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
