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Black and pinto beans (Phaseolus vulgaris L.) unique mexican varieties exhibit antioxidant and anti-inflammatory potential

David Fonseca Hernandez, Luís Mojica, Mark A. Berhow, Korey J. Brownstein, Eugenia Lugo‐Cervantes, Elvira González de Mejı́a

2023Food Research International26 citationsDOI

Topics & Concepts

ChemistryCatechinAntioxidantPetunidinMalvidinPelargonidinQuercetinPolyphenolTroloxIC50Anti-inflammatoryDPPHFood scienceBiochemistryFlavonoidBiologyPharmacologyIn vitroPhytochemicals and Antioxidant ActivitiesAntioxidant Activity and Oxidative StressNatural Antidiabetic Agents Studies
Black and pinto beans (Phaseolus vulgaris L.) unique mexican varieties exhibit antioxidant and anti-inflammatory potential | Litcius