Table 5 Compounds and antioxidant properties of pearl and finger millets
From: The nutritional use of millet grain for food and feed: a review
Millet type | Active compounds | Antioxidant property | References |
|---|---|---|---|
Finger millet | Phenolic acids | Free radical scavenging, anti-inflammatory activity | [57] |
Finger millet | Phenolic compounds | High reducing power (reduction of the ferricyanide to ferrocyanide) | [70] |
Pearl millet | Â | Â | Â |
Finger millet | Flavonoids | inhibition of α-glucosidase and α-amylase activities Reduction of postprandial hyperglycemia | [71] |
Finger millet | Carotenoid | Quenching of single oxygen and free radicals | [72] |
Pearl millet | Phenolic acids | Metal chelating activity | [73] |
Pearl millet | Â | Â | Â |