Comparison of Phenolic and Flavonoid Compound Profiles and Antioxidant and α-Glucosidase Inhibition Properties of Cultivated Soybean ( Glycine max ) and Wild Soybean ( Glycine soja )

• Published in: Plants (Basel) Vol. 10; no. 4; p. 813
• Main Authors: Chen, Qianru, Wang, Xianxian, Yuan, Xiaolong, Shi, John, Zhang, Chengsheng, Yan, Ning, Jing, Changliang
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 20.04.2021; MDPI
• Subjects: Acids; Aldehydes; antioxidant activities; Antioxidants; Biosynthesis; Chromatography; cultivated soybean (Glycine max); Endothelial cells; Ethanol; Flavones; Flavonoids; Flavonols; Food; Food processing; Glucosidase; Glycine max; Glycine soja; Hydrogen peroxide; Information processing; Injury analysis; Isoflavones; Isoflavonoids; Legumes; Metabolic pathways; Metabolism; Metabolites; Metabolomics; Phenolic acids; phenolic compounds; Phenols; Phenylpropanoids; Phytochemicals; Polyphenols; Resveratrol; Secondary metabolites; Seeds; Soybeans; Traditional foods; wild soybean (Glycine soja); α-Glucosidase; United States > US; China; Germany; phenolic compounds; antioxidant activities; cultivated soybean (Glycine max); metabolomics; wild soybean (Glycine soja)

Wild soybean ( Sieb.et WS) has been used as a traditional food in China for many years and contains significantly higher levels of isoflavones than cultivated soybean ( ; CS), but the secondary metabolites, including flavonoids and the phenolic composition differences between them, remain unclear. T...