Nutrients | |
Black Beans, Fiber, and Antioxidant Capacity Pilot Study: Examination of Whole Foods |
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Elizabeth J. Reverri1  Jody M. Randolph1  Francene M. Steinberg1  C. Tissa Kappagoda3  Indika Edirisinghe2  | |
[1] Department of Nutrition, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA; E-Mails:;Center for Nutrition Research, Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, IL 60501, USA; E-Mail:;Departments of Cardiovascular Medicine, Cardiology, and Internal Medicine, Lawrence J. Ellis Ambulatory Care Center, University of California, Davis Health System, 4680 Y Street, Suite 0200, Sacramento, CA 95817, USA | |
关键词: postprandial; bean; fiber; antioxidant capacity; metabolic syndrome; | |
DOI : 10.3390/nu7085273 | |
来源: mdpi | |
【 摘 要 】
Beans (
【 授权许可】
CC BY
© 2015 by the authors; licensee MDPI, Basel, Switzerland.
【 预 览 】
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RO202003190009132ZK.pdf | 452KB | download |