References
- Hong Yunho. Food Physiological Active Substance Science. Chonnam National University Press. Gwangju, Korea pp. 13-72 (2009)
- Kalt W. Effects of production and processing factors on major fruit and vegetable antioxidant.J. Food Sci. 70: 11-19 (2005) https://doi.org/10.1111/j.1365-2621.2005.tb09053.x
- Perron NR, Brumaghim JL. A review of the antioxidant mechanisms of polyphenol compounds related to iron binding. Cell Biochem. Biophys. 53: 75-100 (2009) https://doi.org/10.1007/s12013-009-9043-x
- Kim EY, Baik IH, Kim JH, Kim SR, Rhyu MR. Screening of the antioxidant activity of some medicinal plants. Korean J. Food Sci. Technol. 36: 333-338 (2004)
- Cai YZ, Sun M, Xing J, Luo Q, Corke H. Structure-radical scavenging activity relationships of phenolic compounds from traditional Chinese medicinal plants. Life Sci. 78: 2872-2888 (2006) https://doi.org/10.1016/j.lfs.2005.11.004
- Pietta PG. Flavonoids as antioxidants. J. Agr. Food Chem. 63: 1035-1042 (2000)
- Joo SJ, Choi KJ, Kim KS, Lee JW, Park SJ. Characteristics of yougurt prepared with 'Jinpum' bean and sword bean (Canavalin gladiata). Korean J. Postharv. Sci. Technol. 8: 308-312 (2001)
- Cho YS, Bae YI, Shim KH. Chemical components in different parts of Korean sword bean (Canavalia gladiata). Korean J. Postharv. Sci. Technol. 6: 475-480 (1999)
- Kim SS, Kim KT, Hong HD. Development of Chunggukjang adding the sword beans. Korea Soybean Dig. 18: 33-50 (2001)
- KFDA. Korea Food Code. Korea Food & Drug Administration, Seoul, Korea. pp. 10-1-(1-33) (2009)
- KFDA. Korea Health Functional Food Code. Korea Food & Drug Administration, Seoul, Korea pp. III.3.6.8.1-(1-4) (2011)
- KFDA. Korea Food Code. Korea Food & Drug Administration, Seoul, Korea. pp. 10-1-(61-75) (2009)
- KFDA. Korea Food Code. Korea Food & Drug Administration, Seoul, Korea. pp. 10-7-(1-15) (2009)
- Folin O, Denis W. On phosphotungstic-phosphomolybdic compounds as color reagents. J. Biol. Chem. 12: 239-249 (1912)
- Nieva Moreno MI, Isla MI, Sampietro AR, Vattuone MA. Comparison of the free radical-scavenging activity of propolis from several regions of Argentina. J. Ethnopharmacol. 71: 109-114 (2000) https://doi.org/10.1016/S0378-8741(99)00189-0
- Singh N, Rajini PS. Free radical scavenging activity of an aqueous extract of potato peel. Food Chem. 85: 611-616 (2004) https://doi.org/10.1016/j.foodchem.2003.07.003
- Cho YS, Seo KI, Shim KH. Antimicrobial activities of Korean sword bean (Canavalia gladiata) extracts. Korean J. Postharv. Sci. Technol. 7: 113-116 (2000)
- Liu, K. Chemical and nutritional value of soybean components. pp.25-36. In: Soybeans: Chemistry, Technology, and Utilization, Liu K (ed). Chapman & Hall, New York, NY, USA (1997)
- Kim KS, Kim MJ, Lee KA, Kwon DY. Physico-Chemical properties of korean traditional soybeans. Korean J. Food Sci. Technol. 35: 335-341 (2003)
- Jeon BK, Yun ID, Lee JW, Lee CJ. Effects of histidine polymers on mucin release from primary cultured airway epithelial cells. Yakhak Hoeji 54: 334-340 (2010)
- Lee HT, Kim JH, Lee SS. Comparison of biological activity between soybean pastes adding sword bean and general soybean pastes. J. Fd. Hyg. Safety 24: 94-101 (2009)
-
Kim JS, Yoon S. Isoflavone contents and
$\beta$ -glucosidase activities of soybeans, meju and doenjang. Korean J. Food Sci. Technol. 31: 1405-1409 (1999) - Kao TH, Chen BH. Functional components in soybean cake and their effects on antioxidant activity. J. Agr. Food Chem. 54: 7544-7555 (2006) https://doi.org/10.1021/jf061586x
- Takahashi R, Ohmori R, Kiyose C, Momiyama Y, Ohsuzu F, Kondo K. Antioxidant activities of black and yellow soybeans against low density lipoprotein oxidation. J. Agr. Food Chem. 53: 4578-4582 (2005) https://doi.org/10.1021/jf048062m
- Ancerewicz J, Migliavacca E, Carrupt PA, Testa B, Bree F, Zini R, Tillement JP, Labidalle S, Guyot D, Chauvet-Monges AM, Crevat A, Le Ridant A. Structure-property relationships of trimetazidine derivatives and model compounds as potential antioxidants. Free Radical Bio. Med. 25: 113-120 (1998) https://doi.org/10.1016/S0891-5849(98)00072-0
Cited by
- Changes in the Nutritional Compositions of Soybean Sprouts Cultivated with Bamboo Ash vol.31, pp.3, 2016, https://doi.org/10.7318/KJFC/2016.31.3.213
- Isolation and Identification of Antioxidants from Methanol Extract of Sword Bean (Canavalia gladiata) vol.45, pp.6, 2013, https://doi.org/10.9721/KJFST.2013.45.6.777
- A comparison of antioxidative and anti-inflammatory activities of sword beans and soybeans fermented with Bacillus subtilis vol.6, pp.8, 2015, https://doi.org/10.1039/C5FO00290G
- Polyphenol Contents and Antioxidant Activities of Lentil Extracts from Different Cultivars vol.45, pp.7, 2016, https://doi.org/10.3746/jkfn.2016.45.7.973
- Properties of Non-GM Soybeans with Lipoxygenase Free Genotypes vol.42, pp.10, 2013, https://doi.org/10.3746/jkfn.2013.42.10.1629
- Protective Effect of Canavalia gladiata on Gastric Inflammation Induced by Alcohol Treatment in Rats vol.42, pp.5, 2013, https://doi.org/10.3746/jkfn.2013.42.5.690