Long-term administration of protein hydrolysate from chicken feet induces antihypertensive effect and confers vasoprotective pattern in diet-induced hypertensive rats

Author:

Mas-Capdevila AnnaORCID,Iglesias-Carres LisardORCID,Arola-Arnal AnnaORCID,Suarez Manuel,Muguerza Begoña,Bravo Francisca I.

Funder

Spanish Government

Universitat Rovira i Virgili, Tarragona, Spain – Martí i Franquès

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference55 articles.

1. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid;Adler-Nissen;Journal of Agricultural and Food Chemistry,1979

2. A review of meat protein hydrolysates and hypertension;Ahhmed;Meat Science,2010

3. Péptidos antihipertensivos derivados de proteínas de leche y huevo;Aleixandre;Nutricion Hospitalaria,2008

4. Blood pressure control and cardiovascular risk reduction;Antonakoudis;Hippokratia,2007

5. Official methods of analysis;AOAC,1995

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