Two novel angiotensin I-converting enzyme inhibitory peptides from garlic protein: In silico screening, stability, antihypertensive effects in vivo and underlying mechanisms-Reference-Cited by-同舟云学术

Two novel angiotensin I-converting enzyme inhibitory peptides from garlic protein: In silico screening, stability, antihypertensive effects in vivo and underlying mechanisms

Published:2024-03 Issue: Volume:435 Page:137537
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xiang Lu,Zheng Zhenjia,Guo Xiaojing,Bai Ruoxi,Zhao Renjie,Chen Haihua,Qiu Zhichang,Qiao Xuguang^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Antihypertensive effects in vitro and in vivo of novel angiotensin-converting enzyme inhibitory peptides from bovine bone gelatin hydrolysate;Cao;Journal of Agricultural and Food Chemistry,2020

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4. Emerging production techniques and potential health promoting properties of plant and animal protein-derived bioactive peptides;Critical Reviews in Food Science and Nutrition;2024-08-29

5. Garlic and Hypertension: Efficacy, Mechanism of Action, and Clinical Implications;Nutrients;2024-08-29