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Purified phenolic extracts of cooked regular-darkening (RR) and non-darkening (CND) cranberry beans were evaluated for their phenolic content, antioxidant and anti-inflammatory activity and bioavailability using a human colonic carcinoma (Caco-2) cell model. Major compounds included flavanols such as catechin, epicatechin and proanthocyanidins which were predominant to RR extract. RR and CND both...
Cranberry beans (Phaseolus vulgaris L.) from 7 different cultivars were characterized for phytochemicals and assessed for antioxidant activities. In vitro colorimetric methods were used to measure total phenolic (TPC) and total proanthocyanidin (PAC) contents. Free, conjugated and bound phenolic acids and flavonoids were also identified and quantified using HPLC-DAD/ESI–MS n . Regular-darkening...
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