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Total flavonoid content and DPPH free radical scavenging activity of extracts from four types of bean, such as Vigna radiata, Vigna angularis, Vigna unguiculata, and Phaseolus vulgaris, in the market have been evaluated. The extracts from Phaseolus vulgaris had significantly higher flavonoid contents than the three other ones and showed a considerable free radical scavenging effect.
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Nguyen et al. (2024) studied this question.
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