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Items: 8

1.
2.

Bioactive Compounds from Mexican Varieties of the Common Bean (Phaseolus vulgaris): Implications for Health.

Chávez-Mendoza C, Sánchez E.

Molecules. 2017 Aug 17;22(8). pii: E1360. doi: 10.3390/molecules22081360. Review.

3.

Onions: a source of unique dietary flavonoids.

Slimestad R, Fossen T, Vågen IM.

J Agric Food Chem. 2007 Dec 12;55(25):10067-80. Epub 2007 Nov 13. Review.

PMID:
17997520
4.
5.

[The use of barberry berries in human nutrition].

Pozniakovskiĭ VM, Golub OV, Popova DG, Kovalevskaia IN.

Vopr Pitan. 2003;72(4):46-9. Review. Russian.

PMID:
12968305
6.

Genetics and biochemistry of seed flavonoids.

Lepiniec L, Debeaujon I, Routaboul JM, Baudry A, Pourcel L, Nesi N, Caboche M.

Annu Rev Plant Biol. 2006;57:405-30. Review.

PMID:
16669768
7.

Hydrolyzable tannin analysis in food.

Arapitsas P.

Food Chem. 2012 Dec 1;135(3):1708-17. doi: 10.1016/j.foodchem.2012.05.096. Epub 2012 Jun 1. Review.

PMID:
22953913
8.

Polyphenol-Rich Dry Common Beans (Phaseolus vulgaris L.) and Their Health Benefits.

Ganesan K, Xu B.

Int J Mol Sci. 2017 Nov 4;18(11). pii: E2331. doi: 10.3390/ijms18112331. Review.

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