Influence of Processing in the Phenolic Composition and Health‐Promoting Properties of Lentils (Lens culinaris L.)

Lentils (Lens culinaris L.) are a source of polyphenolic compounds with health‐promoting properties, but cooking processes before consumption cause hydrolytic reactions, endogenous enzymes and biochemical metabolism activation which could interfere with their positive physiological effects. The aim...

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Veröffentlicht in:	Journal of food processing and preservation 2017-10, Vol.41 (5), p.n/a
Hauptverfasser:	López, A., El‐Naggar, T., Dueñas, M., Ortega, T., Estrella, I., Hernández, T., Gómez‐Serranillos, M.P., Palomino, O.M., Carretero, M.E.
Format:	Artikel
Sprache:	eng
Schlagworte:	2,2-diphenyl-1-picrylhydrazyl antineoplastic activity antioxidant activity astrocytes boiling cell culture chemical composition cooking cytotoxicity digestibility enzymes germination health promotion humans Lens culinaris lentils liquid chromatography melanoma metabolism neuroprotective effect oxidants palatability polyphenols reactive oxygen species
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