ArticleNutrients2020
Modification of In Vitro and In Vivo Antioxidant Activity by Consumption of Cooked Chickpea in a Colon Cancer Model.
Article in Nutrients, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Antioxidative Effects of Defatted Rice Bran in Rats on AOM/DSS-Induced Colon Oxidative Stress and Correlations Between Gut Microbiota and Antioxidant Biomarkers.Food science & nutrition · 2025Article
- Occurrence ofFoods (Basel, Switzerland) · 2025Article
- Article
- Chemopreventive Effect of Cooked Chickpea on Colon Carcinogenesis Evolution in AOM/DSS-Induced Balb/c Mice.Plants (Basel, Switzerland) · 2023Article
- Oxidative Stress and Antioxidants-A Critical Review on In Vitro Antioxidant Assays.Antioxidants (Basel, Switzerland) · 2022Review
- Organic Black Beans (Foods (Basel, Switzerland) · 2021Article
- Roles of Lipid Peroxidation-Derived Electrophiles in Pathogenesis of Colonic Inflammation and Colon Cancer.Frontiers in cell and developmental biology · 2021Review
- Biochemical Profiling for Antioxidant and Therapeutic Potential of Pakistani Chickpea (Frontiers in plant science · 2021Article
- Article
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Chickpea has been classified as a nutraceutical food due to its phytochemical compounds, showing antioxidant, anti-inflammatory, and anticancer activity. To investigate this, we evaluated the effect of cooking on the nutritional and non-nutritional composition and the in vitro and in vivo antioxidant activity of chickpea seed. The latter was determined by the variation in the concentration of nitric oxide (NO), oxidized carbonyl groups (CO), malondialdehyde (MDA), and the expression of 4-hydroxy-2-nonenal (4-HNE) in the colon of male BALB/c mice fed with a standard diet with 10 and 20% cooked chickpea (CC). We induced colon cancer in mice by administering azoxymethane/dextran sulfate sodium (AOM/DSS); for the evaluation, these were sacrificed 1, 7, and 14 weeks after the induction. Results show that cooking does not significantly modify (
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