Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries.

doi:10.1016/J.FOODCHEM.2010.01.005

Paper

Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries.

Published Aug 1, 2010 · N. Kalogeropoulos, A. Chiou, Maria S. Ioannou

Food Chemistry

Q1 SJR score

262

Citations

9

Influential Citations

Full textSemantic Scholar

Abstract

Abstract hidden due to publisher request; this does not indicate any issues with the research. Click the full text link above to read the abstract and view the original source.

Highly Cited

Study Snapshot

Cooked dry legumes from Mediterranean countries are rich in bioactive microconstituents, including phytosterols, tocopherols, polyphenols, and triterpenic acids, which contribute to their nutritional value and daily intake of macro and micronutrients.

PopulationOlder adults (50-71 years)

Sample size24

MethodsObservational

OutcomesBody Mass Index projections

ResultsSocial networks mitigate obesity in older groups.

Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries.

References

Citations