ESR spectroscopic study reveals higher free radical quenching potential in kodo millet (Paspalum scrobiculatum) compared to other millets

By P. Hegde, T. Chandra. 2005

126 citations recorded by the source corpus.

Subfields: Analytical Chemistry, Biochemistry, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/97a00430ac617a8e744ccdba5227a2eb2e6432ae

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In Biochemistry

1. N. Malleshi

Citations in the corpus

• Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review (2014, background): “…quenching activity which might be due to hydrolysis of tannins and the white varieties of millets showed lower activity than their coloured counterparts, indicating that phenolics in the seed coat could be responsible for the antioxidant activities (Hegde and Chandra 2005; Sripriya et al. 1996).”
• Effects of the antioxidant properties of millet species on oxidative stress and glycemic status in alloxan-induced rats (2005, background): “Finger millet and KM contain significant amounts of dietary fiber (19%, 38% per 100 grams of edible portion) [35] and antioxidant phenolics [6,7].”