Analysis of the components of and their antioxidant activity.

, an annual herb belonging to the Leguminosae family, is traditionally consumed as tea in the form of dried whole herbs or beans. To deepen our understanding of the chemical constituents of we isolated 16 compounds, categorised as flavone derivatives (-), including a novel compound nomameflavone A (), a chalcone derivative (), an aurone derivative (), a chromone derivative (), a juglone derivative (), anthraquinone derivatives (-), phenolic compounds (-), and sterol derivatives (, ). The structure of each compound was elucidated using NMR and MS.

Effects of Roasting on the Quality of Leaf Powder and Loaf Volume of -Supplemented Bread.

Although a decrease in bread volume on adding nutrient-rich leaf powder (MLP) is known, to our knowledge, improving the swelling of MLP-added bread has not been attempted. This study aimed to investigate the effects of MLP and roasted MLP (RMLP) on bread quality. Bread was supplemented with MLP and RMLP treated at varying temperatures and times; the baked bread was then biochemically evaluated relative to the control.