Soluble Free, Esterified and Insoluble-Bound Phenolic Antioxidants from Chickpeas Prevent Cytotoxicity in Human Hepatoma HuH-7 Cells Induced by Peroxyl Radicals

• मुख्य लेखकों: Adriano Costa de Camargo (लेखक), Alina Concepción Alvarez (लेखक), María Fernanda Arias-Santé (लेखक), Juan Esteban Oyarzún (लेखक), Marcelo E. Andia (लेखक), Sergio Uribe (लेखक), Paula Núñez Pizarro (लेखक), Simón M. Bustos (लेखक), Andrés R. Schwember (लेखक), Fereidoon Shahidi (लेखक), Raquel Bridi (लेखक)
• स्वरूप: पुस्तक
• प्रकाशित: MDPI AG, 2022-06-01T00:00:00Z.
• विषय: article
• ऑनलाइन पहुंच: Connect to this object online.

Chickpeas are rich sources of bioactive compounds such as phenolic acids, flavonoids, and isoflavonoids. However, the contribution of insoluble-bound phenolics to their antioxidant properties remains unclear. Four varieties of chickpeas were evaluated for the presence of soluble (free and esterified...