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

• Main Authors: Adriano Costa de Camargo (Author), Alina Concepción Alvarez (Author), María Fernanda Arias-Santé (Author), Juan Esteban Oyarzún (Author), Marcelo E. Andia (Author), Sergio Uribe (Author), Paula Núñez Pizarro (Author), Simón M. Bustos (Author), Andrés R. Schwember (Author), Fereidoon Shahidi (Author), Raquel Bridi (Author)
• Format: Book
• Published: MDPI AG, 2022-06-01T00:00:00Z.
• Subjects: article
• Online Access: 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...