ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2022
Simulated Digestion of the Pigmented Legumes' (Black Chickpea (Cicer arietinum L.) and Brown Lentil (Lens culinaris Medikus) Phenolics to Estimate Their Bioavailability.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 4 citations in OpenAlex.
- Polyphenols from Pulses: Recent Advances in Gut Health Benefits and Strategies to Elevate Their Concentrations.Nutrients · 2026Review
- Chickpea (Foods (Basel, Switzerland) · 2026Review
- Bioaccessibility and Dynamic Changes in Free and Bound Phenolics in Rice Bean (Foods (Basel, Switzerland) · 2026Article
- Bioaccessibility and Antioxidant Capacity of Grape Seed and Grape Skin Phenolic Compounds After Simulated In Vitro Gastrointestinal Digestion.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Article
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
Abstract
This study simulated the gastrointestinal digestion (GID) of black chickpeas (BC) and brown lentils (BL). BC phenolics increased from 105.01 to 141.86 mg GAE/100 g DW) while the BL phenolics decreased from 143.26 to 132.70 mg GAE/100 g DW after cooking. In contrast, the remaining flavonoids after cooking were higher in BL (325.55 mg RE/100 g DW). After in vitro GID, moderate levels of flavonoids were detected in the colon (OUT) fractions (144.36 and 104.22 mg RE/100 g DW for cooked BC and BL, respectively). The highest TAA levels were detected as by CUPRAC assay, in cooked and in vitro GID BC (517.03 mg TEAC/100 g DW) and BL (604.98 mg TEAC/100 g DW) samples. Catechin was the most abundant compound detected in BC samples, while gallic acid was the most abundant in BL. BC and BL have unique and superior benefits for health when compared with conventional legumes. The possible interactions between their remaining phenolics and other bioactive components in the colon are promising for their widespread consumption.
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Registered trials
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