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Summary: The aim of this work was a chemical and biological characterisation of Fagiolina del Trasimeno (Italian cowpea landrace) in its coloured and white variants. After opening the package (T0), samples were addressed to a set of chemical and biological assays. Analyses were also conducted on cooked, 6‐month‐stored (T1) and commercial products. Chemical composition was comparatively analysed by nuclear magnetic resonance (NMR) of the proton. At both T0 and T1, raw coloured Fagiolina del Trasimeno showed statistically higher values in terms of phenolic content (T0: 11.51 mg GAE/g, T1: 9.34 mg GAE/g) and antioxidant activity (DPPH T0: 27.40 μmol TE/g, T1: 20.15 μmol TE/g; ABTS T0: 37.98 μmol CE/g, T1: 27.24 μmol CE/g) when compared with white/commercial variants. Globally, boiling, pressure‐cooking, and storage led to a loss in phenolic content and antioxidant activity. However, values in coloured samples generally remained higher than those observed in the other products. Finally, Fagiolina del Trasimeno extracts were shown to inhibit cyclooxygenase activity in HepG2 cells (up to −41.96%). In summary, these results highlighted interesting chemical and biological features of this product, showing the impact of routine procedures, as well. [ABSTRACT FROM AUTHOR]

An unprecedented Michael/intramolecular etherification cascade reaction of phenyl vinyl selenone with 3‐hydroxyoxindoles under aqueous basic conditions at room temperature is described. The method provides a domino access to new spirooxindole 2,2‐disubstituted oxetanes in moderate to good yields under mild reaction conditions. [ABSTRACT FROM AUTHOR]

A simple and practical procedure for the oxidation of vinyl selenides into the corresponding selenones using Oxone in water at 60 °C has been reported. Structurally diverse phenyl vinyl selenones were oxidized under heterogeneous conditions without organic co‐solvents or additional catalysts. [ABSTRACT FROM AUTHOR]

Review: 53 refs. [ABSTRACT FROM AUTHOR]

Review: 55 refs. [ABSTRACT FROM AUTHOR]