Phenolic compounds in raw and cooked rice (Oryza sativa L.) and their inhibitory effect on the activity of angiotensin I-converting enzyme-Reference-Cited by-同舟云学术

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Phenolic compounds in raw and cooked rice (Oryza sativa L.) and their inhibitory effect on the activity of angiotensin I-converting enzyme

Published:2011-09 Issue:2 Volume:54 Page:236-240
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Massaretto Isabel Louro,Madureira Alves Márcio Fernando,Mussi de Mira Nádia Valéria,Carmona Adriana Karaoglanovic,Lanfer Marquez Ursula Maria

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference28 articles.

1. Anthocyanin composition in black, blue, pink, purple and red cereal grains;Abdel-Aal;Journal of Agriculture and Food Chemistry,2006

2. Inhibition of angiotensin converting enzyme activity by flavanol-rich foods;Actis-Goretta;Journal of Agriculture and Food Chemistry,2006

3. Inhibition of angiotensin converting enzyme (ACE) activity by flavan-3-ols and procyanidins;Actis-Goretta;FEBS Letters,2003

4. Antioxidant activity of grains;Adom;Journal of Agriculture and Food Chemistry,2002

5. Internally quenched fluorogenic substrates for angiotensin I-converting enzyme;Araujo;Journal of Hypertension,1999

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