Antioxidant derived from lentil and its preparation and uses

Drug – bio-affecting and body treating compositions – Antigen – epitope – or other immunospecific immunoeffector – Conjugate or complex

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A01N 6500

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active

057629366

ABSTRACT:
The preparation of extracts of seed coats of lentil (Lens esculenta) as a representative member of the Leguminosae, extracted with a range of volatile solvents, such as methanol, acetone, singly or a mixture with water, and food solvents, such as ethyl acetate and ethanol, to yield such extracts that are water-soluble, which contain a rich mixture of condensed tannins (procyanidins and prodciphinidin as glycosides), together with a flavanone (luteolin) and flavonols (quercetin, kaempferol) and phenolic acids (ferulic acid, protocatechuic acid, caffeic acid) and which possess the ability to quench organic free radicals, to scavenge superoxide, to inhibit the oxidation of water soluble nutrients such as vitamin C, as well as the oxidation of fat-soluble nutrients such as essential fatty acids, and to limit damage due to oxidants linked to inflammatory conditions, and to inhibit certain cells responsible for inflammation, is disclosed.

REFERENCES:
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Nozzolillo et al. "Browning of lentil seeds, concomitant loss of viability, and the possible role of soluble tannins in both phenomena", Can. J. Plant Sci. (1984) 64:815-824, 1984.
Griffiths, "The Polyphenolic Content . . . of . . . Bean" J. Sci. Food Agric. 1981, 32 pp. 797-804.
Tsuda et. al "Antioxidative Activity of . . . Cyanidiu" J. Agric. Food Chem. 1994, 42, 2407-2410.
Tsuda et. al., "Antioxidative Components . . . from . . . Tamarind" J. Aric. Food Chem, 1994, 42, pp. 2671-2674.
Sabry et al., "Phenolics . . . of . . . Lens Esculenta . . . " Rev. Latinoamer. Quim 18(2) 88-88 (1987).
Robeson "Furanoacetylene . . . in Lens culinaris" Phytochemistry 17(4) pp. 807-808 (1978) (Database Abs.).
D'Arcy et. al "Les Flavonoides . . . Lens Culinaris"Phytochemistry 17(4) 826-827 (1978) (in French).
Vaillancourt et al ". . . Tannin Concentration in Lentil" Can J Plant Sci 66:241-246 (1986).
Tsuda et al., "Antioxidative Pigments . . . from . . . Phaseolus . . . " J Agric Food Chem 1994, 42, 248-251.

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