Phytochemical Compounds and Antioxidant Activity Modified by Germination and Hydrolysis in Mexican Amaranth-Reference-Cited by-同舟云学术

Phytochemical Compounds and Antioxidant Activity Modified by Germination and Hydrolysis in Mexican Amaranth

Published:2020-02-04 Issue:2 Volume:75 Page:192-199
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Sandoval-Sicairos Eslim Sugey,Domínguez-Rodríguez Maribel,Montoya-Rodríguez Alvaro,Milán-Noris Ada Keila,Reyes-Moreno Cuauhtémoc,Milán-Carrillo Jorge^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-020-00798-z.pdf

Reference30 articles.

1. Montoya-Rodríguez A, Milán-Carrillo J, Dia VP, Reyes-Moreno C, González de Mejía E (2014) Pepsin-pancreatin protein hydrolysates from extruded amaranth inhibit markers of atherosclerosis in LPS-induced THP-1 macrophages-like human cells by reducing expression of proteins in LOX-1 signaling pathway. Proteome Sci 12:30. https://doi.org/10.1186/1477-5956-12-30

2. Tang Y, Tsao R (2017) Phytochemicals in quinoa and amaranth grains and their antioxidant, anti-inflammatory, and potential health beneficial effects: a review. Mol Nutr Food Res 61:7. https://doi.org/10.1002/mnfr.201600767

3. Montoya-Rodríguez A, Gómez-Favela MA, Reyes-Moreno C et al (2015) Identification of bioactive peptide sequences from amaranth (Amaranthus hypochondriacus) seed proteins and their potential role in the prevention of chronic diseases. Compr Rev Food Science F 14:139–158. https://doi.org/10.1111/1541-4337.12125

4. Orsini Delgado M, Galleano M, Añón M, Tironi V (2015) Amaranth peptides from gastrointestinal digestion: antioxidant activity against physiological reactive species. Plant Foods Hum Nutr 70:27–34. https://doi.org/10.1007/s11130-014-0457-2

5. Milán-Carrillo J, Montoya-Rodríguez A, Reyes-Moreno C (2012) High-antioxidant capacity beverages based on extruded and roasted amaranth (Amaranthus hypochondriacus) flour. In: Tunick MH, González de Mejía E (eds) Hispanic foods: chemistry and bioactive compounds, vol 1109, 1st edn. American Chemical Society, Washington, D.C., pp 199–216. https://doi.org/10.1021/bk-2012-1109.ch013

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