Thermal Stability of Anisoyl Kaempferol Glycosides in Jack Bean (Canavalia ensiformis (L.) DC) and Their Effect on α-Glucosidase Inhibition.
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DOI: 10.1021/acs.jafc.2c00097
Abstract: Kaempferol glycosides are functional components of jack bean. The chemical stability of kaempferol glycosides under simulated food processing conditions was evaluated in this study by subjecting the methanol extract and each compound to heat treatment.… read more here.
Keywords: kaempferol; jack bean; anisoyl kaempferol; kaempferol glycosides ... See more keywords