Water-soluble phenolic compounds and their putative antioxidant activities in the seed coats from different lentil (Lens culinaris) genotypes
Darshika Pathiraja, Janitha P.D. Wanasundara, Fatma M. Elessawy, Randy W. Purves, Albert Vandenberg, P.J. Shand
Topics & Concepts
TanninPolyphenolAntioxidantChemistryFood scienceProanthocyanidinKaempferolCatechinCondensed tanninPhenolsAnthocyaninBotanyFlavonoidBiochemistryBiologyPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial ActivityAntioxidant Activity and Oxidative Stress