These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

122 related items for PubMed ID: 38828506

  • 1. Black bean (Phaseolus vulgaris L. cv. "Tolosa") polyphenolic composition through cooking and in vitro digestion.
    Rodríguez MD, Ruiz Del Castillo ML, Blanch GP, de Pascual-Teresa S.
    Food Funct; 2024 Jun 17; 15(12):6395-6407. PubMed ID: 38828506
    [Abstract] [Full Text] [Related]

  • 2. Phenolic Composition and Antioxidant and Antiproliferative Activities of the Extracts of Twelve Common Bean (Phaseolus vulgaris L.) Endemic Ecotypes of Southern Italy before and after Cooking.
    Ombra MN, d'Acierno A, Nazzaro F, Riccardi R, Spigno P, Zaccardelli M, Pane C, Maione M, Fratianni F.
    Oxid Med Cell Longev; 2016 Jun 17; 2016():1398298. PubMed ID: 28105248
    [Abstract] [Full Text] [Related]

  • 3. Starch Digestion Enhances Bioaccessibility of Anti-Inflammatory Polyphenols from Borlotti Beans (Phaseolus vulgaris).
    Perez-Hernandez LM, Nugraheni K, Benohoud M, Sun W, Hernández-Álvarez AJ, Morgan MRA, Boesch C, Orfila C.
    Nutrients; 2020 Jan 22; 12(2):. PubMed ID: 31978996
    [Abstract] [Full Text] [Related]

  • 4. Black Bean (Phaseolus vulgaris L.) Polyphenolic Extract Exerts Antioxidant and Antiaging Potential.
    Fonseca-Hernández D, Lugo-Cervantes EDC, Escobedo-Reyes A, Mojica L.
    Molecules; 2021 Nov 06; 26(21):. PubMed ID: 34771125
    [Abstract] [Full Text] [Related]

  • 5. Antioxidant and Anti-Inflammatory Capacities of Three Dry Bean Varieties after Cooking and In Vitro Gastrointestinal Digestion.
    Upadhyaya B, Moreau R, Majumder K.
    J Agric Food Chem; 2024 Aug 21; 72(33):18445-18454. PubMed ID: 39110605
    [Abstract] [Full Text] [Related]

  • 6. Changes in Phenolic Composition and Bioactivities of Ayocote Beans under Boiling (Phaseolus coccineus L.).
    Baeza-Jiménez R, López-Martínez LX.
    Molecules; 2024 Aug 07; 29(16):. PubMed ID: 39202824
    [Abstract] [Full Text] [Related]

  • 7. Phenolic Characterization of a Purple Maize (Zea mays cv. "Moragro") by HPLC-QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model.
    Rodriguez MD, Monsierra L, Mansilla PS, Pérez GT, de Pascual-Teresa S.
    J Agric Food Chem; 2024 Mar 27; 72(12):6327-6338. PubMed ID: 38484116
    [Abstract] [Full Text] [Related]

  • 8. Effect of cooking and germination on phenolic composition and biological properties of dark beans (Phaseolus vulgaris L.).
    López A, El-Naggar T, Dueñas M, Ortega T, Estrella I, Hernández T, Gómez-Serranillos MP, Palomino OM, Carretero ME.
    Food Chem; 2013 May 01; 138(1):547-55. PubMed ID: 23265523
    [Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11. [Evaluation of two methods to determine the polyphenol content in raw and cooked beans and its effect on protein digestibility].
    Bressani R, de Mora DR, Flores R, Gómez-Brenes R.
    Arch Latinoam Nutr; 1991 Dec 01; 41(4):569-83. PubMed ID: 1841538
    [Abstract] [Full Text] [Related]

  • 12. Characteristics of flavonol glycosides in bean (Phaseolus vulgaris L.) seed coats.
    Pitura K, Arntfield SD.
    Food Chem; 2019 Jan 30; 272():26-32. PubMed ID: 30309542
    [Abstract] [Full Text] [Related]

  • 13. The Fast Cooking and Enhanced Iron Bioavailability Properties of the Manteca Yellow Bean (Phaseolus vulgaris L.).
    Wiesinger JA, Cichy KA, Tako E, Glahn RP.
    Nutrients; 2018 Nov 01; 10(11):. PubMed ID: 30388772
    [Abstract] [Full Text] [Related]

  • 14. Use of different spices as potential natural antioxidant additives on cooked beans (Phaseolus vulgaris). Increase of DPPH radical scavenging activity and total phenolic content.
    Pereira MP, Tavano OL.
    Plant Foods Hum Nutr; 2014 Dec 01; 69(4):337-43. PubMed ID: 25179942
    [Abstract] [Full Text] [Related]

  • 15. Polyphenolic compounds appear to limit the nutritional benefit of biofortified higher iron black bean (Phaseolus vulgaris L.).
    Tako E, Beebe SE, Reed S, Hart JJ, Glahn RP.
    Nutr J; 2014 Mar 26; 13():28. PubMed ID: 24669764
    [Abstract] [Full Text] [Related]

  • 16. Physicochemical Properties and in Vitro Digestibility of Cooked Regular and Nondarkening Cranberry Beans (Phaseolus vulgaris L.) and Their Effects on Bioaccessibility, Phenolic Composition, and Antioxidant Activity.
    Chen PX, Dupuis JH, Marcone MF, Pauls PK, Liu R, Liu Q, Tang Y, Zhang B, Tsao R.
    J Agric Food Chem; 2015 Dec 09; 63(48):10448-58. PubMed ID: 26479447
    [Abstract] [Full Text] [Related]

  • 17. Polyphenolic Profiles of Yellow Bean Seed Coats and Their Relationship with Iron Bioavailability.
    Hart JJ, Tako E, Wiesinger J, Glahn RP.
    J Agric Food Chem; 2020 Jan 22; 68(3):769-778. PubMed ID: 31826608
    [Abstract] [Full Text] [Related]

  • 18. Identification of Black Bean (Phaseolus vulgaris L.) Polyphenols That Inhibit and Promote Iron Uptake by Caco-2 Cells.
    Hart JJ, Tako E, Kochian LV, Glahn RP.
    J Agric Food Chem; 2015 Jul 01; 63(25):5950-6. PubMed ID: 26044037
    [Abstract] [Full Text] [Related]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 7.