期刊
FOOD CHEMISTRY
卷 161, 期 -, 页码 216-223出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.04.004
关键词
Beans; Phenolic compounds; Antioxidant; Inflammation; Anti-inflammatory; Inflammatory mediators; Transcription factors
资金
- Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA) [AT07-003, RTA2009-0049]
- FPI INIA grants
According to epidemiological evidence, diets rich in fruits and vegetables can reduce the incidence of several chronic diseases that share an inflammatory component. These protective effects are attributed, in part, to the occurrence of different antioxidant components, mainly phenolic compounds. Our aim was to characterise phenolic composition, and to determine antioxidant and anti-inflammatory activities of phenolic rich extracts obtained from two kinds of common beans, white kidney beans (WKB) and round purple beans (RPB). Phenolic acids were the predominant component in WKB extracts, whereas RPB extracts presented higher concentrations of phenolic compounds, mainly catechin derivatives, proanthocyanidins and catechin glucoside. In addition, RPB extracts showed higher antioxidant capacity and higher anti-inflammatory activity by the reduction of NO production and cytokine mRNA expression of LPS stimulated macrophages. These results suggest that common bean extracts may be used as a source of anti-inflammatory agents as well as a dietary complement for health promotion. (C) 2014 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据