In Vitro Anti-Inflammatory Activity of Three Peptides Derived from the Byproduct of Rice Processing
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11130-022-00963-6.pdf
Reference24 articles.
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2. Pinciroli M, Aphalo P, Nardo AE, Anon MC, Quiroga AV (2019) Broken rice as a potential functional ingredient with inhibitory activity of renin and angiotensin-converting enzyme (ACE). Plant Foods Hum Nutr 74(3):405–413. https://doi.org/10.1007/s11130-019-00754-6
3. Khazaei H, Subedi M, Nickerson M, Martinez-Villaluenga C, Frias J, Vandenberg A (2019) Seed protein of lentils: current status, progress, and food applications. Foods 8(9):391. https://doi.org/10.3390/foods8090391
4. Gong X, An Q, Le L, Geng F, Jiang L, Yan J, Xiang D, Peng L, Zou L, Zhao G, Wan Y (2020) Prospects of cereal protein-derived bioactive peptides: sources, bioactivities diversity, and production. Crit Rev Food Sci Nutr. https://doi.org/10.1080/10408398.2020.1860897
5. Chai KF, Voo AYH, Chen WN (2020) Bioactive peptides from food fermentation: a comprehensive review of their sources, bioactivities, applications, and future development. Compr Rev Food Sci F 19(6):3825–3885. https://doi.org/10.1111/1541-4337.12651
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