Anti-inflammatory effects of phenolic-rich cranberry bean (Phaseolus vulgaris L.) extracts and enhanced cellular antioxidant enzyme activities in Caco-2 cells

Anti-inflammatory effects of phenolic-rich cranberry bean (Phaseolus vulgaris L.) extracts and enhanced cellular antioxidant enzyme activities in Caco-2 cells

Purified phenolic extracts of cooked regular-darkening (RR) and non-darkening (CND) cranberry beans were evaluated for their phenolic content, antioxidant and anti-inflammatory activity and bioavailability using a human colonic carcinoma (Caco-2) cell model. Major compounds included flavanols such a...

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Bibliographic Details
Main Authors: Peter X. Chen, Hua Zhang, Massimo F. Marcone, Karl Peter Pauls, Ronghua Liu, Yao Tang, Bing Zhang, Justin B. Renaud, Rong Tsao
Format: Article
Language:English
Published: Elsevier 2017-11-01
Series:Journal of Functional Foods
Subjects:
Dry beans
Phaseolus vulgaris L.
Phenolic acids
Flavonoids
Anthocyanins
Proanthocyanidins
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464616304224

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http://www.sciencedirect.com/science/article/pii/S1756464616304224

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