scholarly journals Quality Characteristics and Antioxidant Activity of Fruit Dressing Using Lentil (Lens culinaris Med. cv, Silvina) Legume

2017 ◽  
Vol 3 (05) ◽  
pp. 101-108
Author(s):  
Jin-Hwan Son ◽  
Bo-Ra Kim ◽  
Il-Doo Kim ◽  
Hye-Ryun Kim ◽  
Sanjeev Kumar Dhungana ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lens Culinaris ◽  
Quality Characteristics

Quality Characteristics and Antioxidant Activity of Brewed Daejak Jelly

2020 ◽  
Vol 26 (2) ◽  
pp. 52-56
Author(s):  
Tae Eun Guon ◽  
Ji Seung Jeong ◽  
Ha Sook Chung
Keyword(s):  
Antioxidant Activity ◽  
Quality Characteristics

Quality Characteristics and Antioxidant Activity of Mulberry Leaf Tea Fermented by Monascus pilosus

2012 ◽  
Vol 41 (5) ◽  
pp. 706-713 ◽  
Author(s):  
Sang-Il Lee ◽  
Ye-Kyung Lee ◽  
Jong-Keun Choi ◽  
Seung-Hwan Yang ◽  
In-Ae Lee ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Quality Characteristics ◽  
Mulberry Leaf ◽  
Monascus Pilosus

Quality Characteristics and Antioxidant Activity of Chrysanthemum indicum L., C. boreale M., and C. zawadskii K. Flowers Candies

2009 ◽  
Vol 38 (10) ◽  
pp. 1406-1413 ◽  
Author(s):  
Sang-Hoon Lee ◽  
In-Guk Hwang ◽  
Ha-Kyoo Lee ◽  
So-Lim Shin ◽  
Young-Deug Chang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Quality Characteristics ◽  
Chrysanthemum Indicum

Quality Characteristics and Antioxidant Activity of Vinegar Supplemented Added with Akebia quinata Fruit during Fermentation

2014 ◽  
Vol 43 (8) ◽  
pp. 1217-1227 ◽  
Author(s):  
Eun-Kyoung Lee ◽  
Woo-Young Kwon ◽  
Ji-Won Lee ◽  
Jin-A Yoon ◽  
Kang-Hyun Chung ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Quality Characteristics

scholarly journals Modulation of Oxidative Stress and Hemostasis by Flavonoids from Lentil Aerial Parts

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 497
Author(s):  
Jerzy Żuchowski ◽  
Agata Rolnik ◽  
Weronika Adach ◽  
Anna Stochmal ◽  
Beata Olas
Keyword(s):  
Oxidative Stress ◽  
Antioxidant Activity ◽  
Human Plasma ◽  
Crude Extract ◽  
Lens Culinaris ◽  
Bioactive Substances ◽  
Phenolic Fraction ◽  
Aerial Parts ◽  
Scientific Attention

While specific metabolites of lentil (Lens culinaris L.) seeds and their biological activity have been well described, other organs of this plant have attracted little scientific attention. In recent years, green parts of lentils have been shown to contain diverse acylated flavonoids. This work presents the results of the research on the effect of the crude extract, the phenolic fraction, and seven flavonoids obtained from aerial parts of lentils on oxidative damage induced by H2O2/Fe to lipid and protein constituents of human plasma. Another goal was to determine their effect on hemostasis parameters of human plasma in vitro. Most of the purified lentil flavonoids had antioxidant and anticoagulant properties. The crude extract and the phenolic fraction of lentil aerial parts showed antioxidant activity, only at the highest tested concentration (50 μg/mL). Our results indicate that aerial parts of lentils may be recommended as a source of bioactive substances.

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