Broad bean ( L.) pods: a rich source of bioactive ingredients with antimicrobial, antioxidant, enzyme inhibitory, anti-diabetic and health-promoting properties

This study was aimed at investigating the chemical composition (proximate, minerals, fatty acids and phenolic compounds) and the in vitro (antimicrobial, radical scavenging, anti-acetylcholinesterase and protein denaturing activities) and in vivo (anti-diabetic and histo-protective effects in alloxa...

Full description

Saved in:
Bibliographic Details
Published in:Food & function 2018-04, Vol.9 (4), p.251-269
Main Authors: Mejri, Faiza, Selmi, Slimen, Martins, Alice, benkhoud, Haifa, Baati, Tarek, Chaabane, Hedia, Njim, Leila, Serralheiro, Maria L. M, Rauter, Amélia P, Hosni, Karim
Format: Article
Language:English
Subjects:
Acetylcholinesterase
Alanine
Alanine transaminase
Alkaline phosphatase
Alloxan
Antiinfectives and antibacterials
Antioxidants
Aspartate aminotransferase
Biological effects
Carbohydrates
Catechin
Complications
Creatinine
Derivatives
Diabetes
Diabetes mellitus
Dietary fiber
Energy value
Epicatechin
Fatty acids
Flavones
Flavonols
Food
Food production
Glycosides
Health promotion
High-performance liquid chromatography
Kaempferol
Kidneys
Liquid chromatography
Liver
Low fat
Methanol
Mice
Minerals
Oral administration
Oxidative stress
Pancreas
Phenols
Urea
Uric acid
Vicia faba
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:This study was aimed at investigating the chemical composition (proximate, minerals, fatty acids and phenolic compounds) and the in vitro (antimicrobial, radical scavenging, anti-acetylcholinesterase and protein denaturing activities) and in vivo (anti-diabetic and histo-protective effects in alloxan-induced diabetic mice) biological activities of broad bean pods (BBPs), a food waste by-product material. The results showed that BBPs have high dietary fiber (57.46%), carbohydrate (18.93%) and protein (13.81%) content versus low fat content (
ISSN:2042-6496
2042-650X
DOI:10.1039/c8fo00055g