Identification and Quantification of Phenolic Compounds and Bioactive Properties of Sorghum-cowpea-based Food Subjected to an In vitro Digestion Model

References (38)

1. 1 Free Radicals in Biology and Medicine [DOI]
2. 2 Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion [DOI]
3. 3 Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer [DOI]
4. 4 Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods [DOI]
5. 5 Review: Methods Used to Evaluate the Free Radical Scavenging Activity in Foods and Biological Systems [DOI]
6. 6 In vitro human digestion models for food applications [DOI]
7. 7 Screening Methods To Measure Antioxidant Activity of Sorghum ( Sorghum bicolor ) and Sorghum Products [DOI]
8. 8 Health promotion by flavonoids, tocopherols, tocotrienols, and other phenols: direct or indirect effects? Antioxidant or not? [DOI]
9. 9 Lycopene is more bioavailable from tomato paste than from fresh tomatoes [DOI]
10. 10 Novel food and non-food uses for sorghum and millets [DOI]
11. 11 Ageing and the free radical theory [DOI]
12. 12 The antioxidant and free radical scavenging activities of processed cowpea (Vigna unguiculata (L.) Walp.) seed extracts [DOI]
13. 13 Anthocyanins from black sorghum and their antioxidant properties [DOI]
14. 14 Total antioxidant potential of fruit and vegetables and risk of gastric cancer [DOI]
15. 15 Effect of Different Cooking Methods on Color, Phytochemical Concentration, and Antioxidant Capacity of Raw and Frozen Brassica Vegetables [DOI]
16. 16 Effect of semi-drying on the antioxidant components of tomatoes [DOI]
17. 17 Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion [DOI]
18. 18 Anthocyanins from red wine – Their stability under simulated gastrointestinal digestion [DOI]
19. 19 Antioxidant properties of some commonly consumed and underutilized tropical legumes [DOI]
20. 20 Reduction in molecular synthesis or enzyme activity of superoxide dismutases and catalase contributes to oxidative stress and neurogenic hypertension in spontaneously hypertensive rats [DOI]
21. 21 Investigating the effects of food matrix and food components on bioaccessibility of pomegranate (Punica granatum) phenolics and anthocyanins using an in-vitro gastrointestinal digestion model [DOI]
22. 22 In vitro digestion and fermentation methods, including gas production techniques, as applied to nutritive evaluation of foods in the hindgut of humans and other simple-stomached animals [DOI]
23. 23 Development of a Protein-rich Composite Sorghum–Cowpea Instant Porridge by Extrusion Cooking Process [DOI]
24. 24 Chemical composition and the antioxidative properties of Nigerian Okra Seed (Abelmoschus esculentus Moench) Flour [DOI]
25. 25 Determination of antioxidative potential of lichen Usnea ghattensis in vitro [DOI]
26. 26 Purification, characterization and biological activity on hepatocytes of a polysaccharide from Flammulina velutipes mycelium [DOI]
27. 27 Phenolic compounds in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their antioxidant and enzyme inhibitory properties associated with hyperglycemia and hypertension [DOI]
28. 28 In vitro Models as Tools for Screening the Relative Bioavailabilities of Provitamin A Carotenoids in Foods.
29. 29 Phenolic Content, Antioxidant Activity, and Consumer Acceptability of Sorghum Cookies [DOI]
30. 30 THE FIRST TRACT OF ALIMENTARY CANAL AS AN EXTRACTOR. RELEASE OF PHYTOCHEMICALS FROM SOLID FOOD MATRICES DURING SIMULATED DIGESTION [DOI]
31. 31 Role of free radicals in ischemic rat liver cell injury: prevention of damage by alpha-tocopherol administration.
32. 32 Oxygen radicals: a commonsense look at their nature and medical importance.
33. 33 Antioxidative activities of algal extracts, synergistic effect with vitamin E [DOI]
34. 34 Study on Lycopene and Antioxidant Contents Variations in Tomatoes under Air‐Drying Process [DOI]
35. 35 Phenolic compounds, flavonoids and antioxidant activity in different cocoa samples from organic and conventional cultivation [DOI]
36. 36 Sensory quality of marama/sorghum composite porridges [DOI]
37. 37 Apoptotic effects of cooked and in vitro digested soy on human prostate cancer cells [DOI]
38. 38 [Food and cancer: state of the art about the protective effect of fruits and vegetables].

Cited by 16

Showing 6 of 16 known citations — external sources report more than can currently be individually listed.

Related research

• In vitro Antioxidant and Anticancer Activity of Cyanobacteria — shares topic coverage
• Review: Parkia speciosa as Valuable, Miracle of Nature — shares topic coverage
• A Selective Review of Lipid Autoxidation and Rancidity, Antioxidants, and Dithiooxamide — shares topic coverage
• Antioxidant and Haemato-Biochemical Enhancing Properties of Daucus carota in Male Wistar Rats Toxicated with Lead Chloride — shares topic coverage
• Radical Scavenging Capacity and Efficacy of Myristica fragrans (Nutmeg) Metabolites on Cladosporum herbarum of Food Origin — shares topic coverage