This review defines the range of forms in which cinnamates (p‐coumarates, caffeates,
ferulates and sinapates) occur in foods and beverages subdividing them into (i) the classic …

Ferulic acid is a ubiquitous plant constituent that arises from the metabolism of
phenylalanine and tyrosine. It occurs primarily in seeds and leaves both in its free form and …

Simple phenol and phenolic compounds occur in a vast portion of our diet. This review
attempts to discuss their occurrences relative to our food supply. In addition, their chemical …

Phenolic compounds of seed coats of white and coloured varieties of pea (Pisum sativum L.)
and their total antioxidant activity Page 1 15 Czech J. Food Sci. Vol. 20, No. 1: 15–22 Legume …

Abstract Pisum sativum L.,(Fabaceae), commonly known as dry, green or field pea, is one of
the most popular and economically important legumes. It enjoys a worldwide culinary, folk …

Yellow pea (Pisumsativum L.) is an economically rich source of nutrients with health‐
promoting effects. However, the consumption of pea ingredients is minimal due to their off …

Heat-stable antioxidant activity co-purified with the pea Superoxide dismutase (SOD) activity
is believed to be due to bound phenolic compounds. Digestion with trypsin showed that the …

Pisum sativum L.(pea) is a rich leguminous source of many primary and secondary
metabolites that underpin its nutritional, health-promoting, and medicinal traits. This plant …

The presence of anthocyanins in the achenes of some varieties of sunflower was
ascertained for the first time. The two major pigments were identified as Pn‐3 …

A heat-stable antioxidant component was observed to co-purify with the superoxide
dismutase (SOD) activity from dried peas. The heat-stable component co-purified by size …