Changes of phenolic compoundsand antioxidant activity inducedby germination of vicia faba

Agricultura y biología

• Vicia faba 64%
• phenolic compounds 50%
• antioxidant activity 43%
• germination 42%
• chelation 29%
• faba beans 26%
• seeds 25%
• hulls 24%
• cotyledons 22%
• bioactive properties 20%
• nutritive value 18%
• antioxidants 15%
• enzyme inhibition 14%
• seed germination 10%
• Mexico 9%
• metals 9%
• hydrolysis 8%
• carbohydrates 8%
• synthesis 6%
• proteins 4%
• methodology 3%

Medicina y ciencias biológicas

• Vicia faba 100%
• Germination 86%
• Seeds 51%
• Antioxidants 44%
• Cotyledon 29%
• Nutritive Value 26%
• 2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid 14%
• Food 14%
• Mexico 10%
• Human Body 9%
• Free Radicals 9%
• Hydrolysis 9%
• Carbohydrates 8%
• Metals 8%
• Costs and Cost Analysis 6%
• Enzymes 5%
• Proteins 3%