Comprehensive phenolic composition analysis and evaluation of Yak-Kong soybean (Glycine max) for the prevention of atherosclerosis
Comprehensive phenolic composition analysis and evaluation of Yak-Kong soybean (Glycine max) for the prevention of atherosclerosis
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DOI：
10.1016/j.foodchem.2017.05.012
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发表时间：
2017-11-01
期刊：
影响因子：
8.8
通讯作者：
Lee, Chang Yong
中科院分区：
文献类型：
--
作者：
Lee, Charles C.;Dudonne, Stephanie;Lee, Chang Yong
Yak-Kong (YK) (Glycine max) 是一种带有绿色胚芽的小型黑大豆品种，对其功能成分进行了评估，重点是预防动脉粥样硬化。与常见的黄大豆和黑大豆品种相比，YK 含有明显更高浓度的抗氧化剂，特别是在其种皮中。全面的酚类成分分析表明，原花青素是YK中的主要酚类基团。与其他富含原花青素的食物相比，YK 富含生物可利用的原花青素（具有一定聚合度）
Yak-Kong (YK) (Glycine max), a small black soybean cultivar with a green embryo, was evaluated for functional constituents with a focus on atherosclerosis prevention. In comparison to common yellow and black soybean cultivars, YK contains significantly higher concentrations of antioxidants, particularly in its seed coat. A comprehensive phenolic composition analysis revealed that proanthocyanidins were the major phenolic group in YK. In contrast to other proanthocyanidin-rich foods, YK was rich in bioavailable proanthocyanidins (with a degree of polymerization