Identification of the flavonoids in mungbean (Phaseolus radiatus L.) soup and their antioxidant activities

Mung bean soup (MBS) has been traditionally taken as a kind of health food in China. To learn the mechanisms underlying its health benefits, antioxidant capacities of the soup prepared with three cultivars of mung bean were measured. The highest DPPH radical scavenging or ferric reducing activity was observed in soup of mung bean cv. Huang. The MBS of cv. Huang and Mao exhibited higher ABTS+ reducing activities than MBS of cv. Ming. The two...