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Legumes as a source of natural antioxidants
Author(s) -
Amarowicz Ryszard,
Pegg Ronald B.
Publication year - 2008
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200800114
Subject(s) - anthocyanidins , proanthocyanidin , antioxidant , chemistry , flavonoid , food science , vitamin e , tocopherol , botany , polyphenol , organic chemistry , biology
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.