Antioxidant Activity of Phenolic Compounds from Fava Bean Sprouts

Fava beans are eaten all over the world and recently, marketing for their sprouts began in Japan. Fava bean sprouts contain more polyphenols and l‐3,4‐dihydroxyphenylalanine (l‐DOPA) than the bean itself. Our antioxidant screening program has shown that fava bean sprouts also possess a higher antiox...

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Veröffentlicht in:	Journal of food science 2016-06, Vol.81 (6), p.C1394-C1398
Hauptverfasser:	Okumura, Koharu, Hosoya, Takahiro, Kawarazaki, Kai, Izawa, Norihiko, Kumazawa, Shigenori
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetic acid antioxidant Antioxidants Antioxidants - chemistry Antioxidants - isolation & purification Antioxidants - pharmacology Beans Beansprouts Biphenyl Compounds - metabolism Broad beans Chloroform Chromatography, High Pressure Liquid Dihydroxyphenylalanine Ethyl acetate fava bean sprouts Food science Galactose Germination Glucose Glucosides - chemistry Glucosides - pharmacology Glycosides High-performance liquid chromatography Humans Japan Kaempferol kaempferol glycosides Kaempferols - chemistry Kaempferols - isolation & purification Kaempferols - pharmacology l-DOPA Levodopa Levodopa - analysis Levodopa - pharmacology Liquid chromatography Molecular Structure NMR Nuclear magnetic resonance Oxidation-Reduction Pasta Phenolic compounds Phenols Phenols - chemistry Phenols - isolation & purification Phenols - pharmacology Picrates - metabolism Plant Extracts - chemistry Plant Extracts - pharmacology Polyphenols quantitative NMR Rhamnose Seeds - chemistry Structural analysis Sugar Vicia faba - chemistry
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