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Frontiers in chemistry, v.6, 2018년, pp.39 -
Gan, Ren-You
(Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University , Shanghai , China)
,
Kong, Kin-Weng
(Department of Molecular Medicine, Faculty of Medicine, University of Malaya , Kuala Lumpur , Malaysia)
,
Li, Hua-Bin
(Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University , Guangzhou , China)
,
Wu, Kao
(Glyn O. Philips Hydrocolloid Research Centre, Hubei University of Technology , Wuhan , China)
,
Ge, Ying-Ying
(Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University , Shanghai , China)
,
Chan, Chak-Lun
(School of Biological Sciences, The University of Hong Kong , Hong Kong , Hong Kong)
,
Shi, Xian-Ming
(Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University , Shanghai , China
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The red sword bean (Canavalia gladiata) is an underutilized edible bean cultivated in China. It was previously found to have the highest content of antioxidant polyphenols among 42 edible beans, mainly gallic acid, and gallotannins in its red bean coat, an apparently unique characteristic among edib...
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