Related references
Note: Only part of the references are listed.Structural requirements of flavonoids for the selective inhibition of α-amylase versus α-glucosidase
Jongbin Lim et al.
FOOD CHEMISTRY (2022)
Engineering Alfalfa to Produce 2-O-Caffeoyl-L-Malate (Phaselic Acid) for Preventing Post-harvest Protein Loss via Oxidation by Polyphenol Oxidase
Michael L. Sullivan et al.
FRONTIERS IN PLANT SCIENCE (2021)
Supplementation with Phaseolus vulgaris Leaves Improves Metabolic Alterations Induced by High-Fat/Fructose Diet in Rats Under Time-Restricted Feeding
G. Ramirez-Venegas et al.
PLANT FOODS FOR HUMAN NUTRITION (2021)
Flavonoids as alpha-glucosidase inhibitors: mechanistic approaches merged with enzyme kinetics and molecular modelling
Didem Sohretoglu et al.
PHYTOCHEMISTRY REVIEWS (2020)
Bioactive proteins and phytochemicals from legumes: Mechanisms of action preventing obesity and type-2 diabetes
Cecilia A. Moreno-Valdespino et al.
FOOD RESEARCH INTERNATIONAL (2020)
The promiscuity of Phaseolus vulgaris L. (common bean) for nodulation with rhizobia: a review
Abdelaal Shamseldin et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2020)
Stinging nettle, Urtica dioica L.: botanical, phytochemical and pharmacological overview
Laura Grauso et al.
PHYTOCHEMISTRY REVIEWS (2020)
Total phenolic, total flavonoid contents and antioxidant potential of Common Bean (Phaseolus vulgaris L.) in Vietnam
Pham Thi Thu Ha et al.
AIMS AGRICULTURE AND FOOD (2020)
In silico analysis of antidiabetic potential of phenolic compounds from blue corn (Zea mays L.) and black bean (Phaseolus vulgaris L.)
K. Damian-Medina et al.
HELIYON (2020)
Legume Consumption and Cardiometabolic Health
Nerea Becerra-Tomas et al.
ADVANCES IN NUTRITION (2019)
Characteristics of flavonol glycosides in bean (Phaseolus vulgaris L.) seed coats
Karen Pitura et al.
FOOD CHEMISTRY (2019)
Dietary Bean Consumption and Human Health
Henry J. Thompson
NUTRIENTS (2019)
Polyphenols in Common Beans (Phaseolus vulgaris L.): Chemistry, Analysis, and Factors Affecting Composition
Qiong-Qiong Yang et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2018)
Comparison of phenolic compounds, antioxidant and antidiabetic activities between selected edible beans and their different growth periods leaves
Yan Bai et al.
JOURNAL OF FUNCTIONAL FOODS (2017)
Phenolic profile, antioxidant and anti-inflammatory potential of herb and root extracts of seven selected legumes
Filip Sibul et al.
INDUSTRIAL CROPS AND PRODUCTS (2016)
Pigmented edible bean coats as natural sources of polyphenols with antioxidant and antibacterial effects
Ren-You Gan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Characterization of free, conjugated and bound phenolics and lipophilic antioxidants in regular- and non-darkening cranberry beans (Phaseolus vulgaris L.)
Peter X. Chen et al.
FOOD CHEMISTRY (2015)
Antimutagenic and Antioxidant Activity of a Selected Lectin-free Common Bean (Phaseolus vulgaris L.) in Two Cell-based Models
Stefania Frassinetti et al.
PLANT FOODS FOR HUMAN NUTRITION (2015)
In vitro anti-inflammatory activity of phenolic rich extracts from white and red common beans
Ana Garcia-Lafuente et al.
FOOD CHEMISTRY (2014)
Evaluation of foliar phenols of 25 Mexican varieties of common bean (Phaseolus vulgaris L.) as antioxidants and varietal markers
Alfonso Reyes-Martinez et al.
NATURAL PRODUCT RESEARCH (2014)
Evaluation of the antioxidant and antiproliferative activities of extracted saponins and flavonols from germinated black beans (Phaseolus vulgaris L.)
Daniel Guajardo-Flores et al.
FOOD CHEMISTRY (2013)
Efficacy of various naturally occurring caffeic acid derivatives in preventing post-harvest protein losses in forages
Michael L. Sullivan et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
Selection of a Representative Core Collection from the Chilean Common Bean Germplasm
Mario Paredes C et al.
Chilean Journal of Agricultural Research (2010)
Inhibition of α-glucosidase and α-amylase by flavonoids
K Tadera et al.
JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY (2006)
Chemopreventive activity of polyphenolics from black Jamapa bean (Phaseolus vulgaris L.) on HeLa and HaCaT cells
X Aparicio-Fernández et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Content of flavonols in Italian bean (Phaseolus vulgaris L.) ecotypes
Giovanni Dinelli et al.
FOOD CHEMISTRY (2006)