الفهرس 
A phytochemical and biological studies on different Egyptian varieties of V. faba L., family fabaceae
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Abstract
Faba beans are one of the top ten crops consumed by people around the world .Its a favorite dish especially in Egyptian{u2018}s diet Thus, this study focused on the metabolic profiling of seed and sprouts of three Egyptian varieties of faba. A total of 65 compounds were characterized based on their retention time, Uv spectra, mass spectrometry (MS) and MS/MS data using reversed phase high-performance liquid chromatography-diode array detection coupled with quadrupole-time-of-flight-MS. Identified compounds belongs to different classes as phenolic compounds including Phenolic acids and flavonoids,saponins, alkaloids, amino acids, organic acids and jasmonates.The total phenolic content of Seeds and sprouts of the three varieties were determined. Remarkably the sprouts was always higher in phenolic content than their corresponding seeds. The sprouts of all tested varieties showed better free radical scavengering activity in DPPH assay. Seeds and sprouts of Sakha3 variety Show good in-vivo anti-inflammatory activity while only it{u2019}s sprouts exerted stong in-vivo neuroprotective activity