ArticleFoods (Basel, Switzerland)2024
Variations of Major Flavonoids, Nutritional Components, and Antioxidant Activities in Mung Beans (
Article in Foods (Basel, Switzerland), 2024. 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.
- Biostimulatory and Inhibitory Effects of Natural Extracts onMolecules (Basel, Switzerland) · 2026Article
- Flavonoids as functional food-derived modulators of the gut microbiota-NF-κB axis in metabolic dysfunction-associated steatotic liver disease.Molecular and cellular biochemistry · 2026Review
- The Effects of Nisin Treatment on the Phenylpropanoid and Physiological Mechanisms of Fresh-Cut Pumpkin.Foods (Basel, Switzerland) · 2025Article
- Metabolomics analysis reveals the bitter active ingredients inFrontiers in nutrition · 2025Article
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Authors and funding
6 authors.
Funding
Abstract
This study examined the levels of major flavonoids, nutritional components, total secondary metabolite contents, and antioxidant activities in 136 mung bean accessions and statistically analyzed the effect of seed weight difference on each. Vitexin and isovitexin were detected in all the mung bean accessions, with isovitexin being in a higher concentration regardless of seed weight difference. The contents of total protein and total starch were in the ranges of 22.01-28.96 and 32.62-49.03 g/100 g, respectively. Five fatty acids were detected by GC-FID analysis in all mung bean accessions, with linoleic acid being the most dominant (37.96-50.71 g/100 g). Total saponin content (TSC), total phenol content (TPC), DPPH
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Registered trials
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