Comparative study on antioxidant activity of different varieties of commonly consumed legumes in India

Marathe, Sushama; Rajalakshmi, V.; Jamdar, Sahayog N.; Sharma, Arun

doi:10.1016/j.fct.2011.04.039

Cited by 175 publications

(124 citation statements)

References 21 publications

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“…Seeds with dark color seed coat such as lentils do exhibit a slightly higher antioxidant activity compare to peas seeds which have a light color coat (Marathe et al, 2011). This contradicts the findings of Lopez-Amoros et al (2006) which suggested that after sprouting or germination, lentils exhibit a decrease in antioxidant activity by contrast, peas and beans show a significant enhancement of their antioxidant activity.…”

Section: Discussioncontrasting

confidence: 56%

Lentils, Green and Yellow Split-Peas (Sprouted and Non-Sprouted) on Azoxymethane-Induced Colon Carcinogenesis

Busambwa¹,

Verghse²,

Cebert³

et al. 2015

J. of Pharmacology and Toxicology

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Lentils, green and yellow split-peas have been reported to provide health benefits against colon cancer due to the amount of nutrients and non-nutrient phytochemical compounds present. The aim of this study was to investigate and compare the chemopreventive potential of sprouted and non-sprouted lentils (LS, LNS), green (GS, GNS) and yellow split-peas (YS, YNS) on azoxymethane (AOM)-induced colon cancer. Following a 1 week acclimatization period, 42 Fisher-344 male rats were randomly assigned to 6 groups (n = 6). Five groups were fed treatment diets consisting of the selected legumes (Sprouted and non-sprouted), while the control group (C) was fed AIN-93 growth and maintenance of diet. Colon tumors were induced by administration of AOM at 7 and 8 weeks of age. Rats were killed by CO 2 asphyxiation at age 46 weeks. Results showed lower tumor incidence in treatment groups at 66.7% in GS compared to 100% in LNS and the control. Rats fed control diet had higher Tumors/Tumor Bearing Rat (TBR) ratio (4.33) compared to those in treatment groups (1.2-2). Cecal pH was significantly higher in control (7.81) compared to the treatment diets. Glutathione-S-Transferase (GST) activity was significantly higher in sprouted legumes (8.55-14.04 μM minG ). Glutathione concentration (GSH) ranged from a low of 636.34 μM in rats fed GNS to a high of 791.07 μM in rats fed YNS. Selected legumes were effective in reducing incidence of AOM-induced colon tumors in Fisher-344 male rats (2.1-4.3 times) and may be promoted for consumption as part of healthy eating habits to prevent chronic diseases such as cancer.

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Section: Discussioncontrasting

confidence: 56%

Lentils, Green and Yellow Split-Peas (Sprouted and Non-Sprouted) on Azoxymethane-Induced Colon Carcinogenesis

Busambwa¹,

Verghse²,

Cebert³

et al. 2015

J. of Pharmacology and Toxicology

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“…Xu and Chang (2008) have reported phenolic content of green pea, yellow pea, and chickpea as 1.22, 1.38, and 1.44 mg GAE/g, respectively. Cowpea (red and brown), soybean, common bean (black, red, brown, and beige), peanut, fenugreek and horse gram showed high phenolic content (2.0-6.4 mg GAE/g) (Marathe et al 2011). …”

Section: Total Phenolicsmentioning

confidence: 99%

Antioxidant potential of aqueous extract of some food grain powder in meat model system

2012

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In-vitro antioxidant activity of some food grains [sprouted mung bean (Vigna radiata), mung bean, sprouted chana (Cicer arietinum), chana, corn (Zea mays), methi (Trigonella foenum-graecum) and rajma (Phaseolus vulgaris)] powder extracts (FGE) was estimated by DPPH free radical scavenging activity (SA) method. Total phenolics and reducing power were also estimated in these extracts. The antioxidant potential of these extracts was also estimated in a meat model system. Total phenolics in FGE ranged from 66.9±3.4 to 248.6±11.1 mg TAE/gdw respectively which differed significantly (P < 0.01) among various groups. These extracts also showed remarkable DPPH radical scavenging activity (43.9±1.1 % to 69.9±2.9 %). The reducing power OD700 was observed maximum (P<0.01) in sprouted mung bean extract as compared to corn powder extract. The correlation between DPPH free radical SA v/s total phenolics was significant (P<0.01) with R00.775. correlation between DPPH free radical SA v/s reducing power and total phenolics v/s reducing power was also significant (P<0.01) with R value 0.907 and 0.682 respectively. FGE treated raw chicken breast meat showed better (P<0.01) oxidative stability than control groups.

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“…Many studies showed their beneficial effects on blood cholesterol, glucose and insulin levels, in addition to prevention of various cancers, such as gastrointestinal, breast and prostate. These properties have been attributed to the unique nutritional composition of the bean that is rich in fibre and phenolic compounds, and low in total fat and saturated fat (Boateng et al, 2008;Karababa, 2006;Marathe et al, 2011;Ranilla et al, 2010;Sievenpiper et al, 2009;Thompson et al, 2008;Wu et al, 2004;Xu & Chang, 2009). The Chinese and Brazilian beans have a similarly high content of dietary fibre (Wu et al, 2004;Costa et al, 2006).…”

Section: Nutritional Qualitymentioning

confidence: 99%

Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.)

et al. 2017

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Comparative study on antioxidant activity of different varieties of commonly consumed legumes in India

Cited by 175 publications

References 21 publications

Lentils, Green and Yellow Split-Peas (Sprouted and Non-Sprouted) on Azoxymethane-Induced Colon Carcinogenesis

Lentils, Green and Yellow Split-Peas (Sprouted and Non-Sprouted) on Azoxymethane-Induced Colon Carcinogenesis

Antioxidant potential of aqueous extract of some food grain powder in meat model system

Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.)

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