Enhanced antihypertensive potential of fermented pomegranate juice: The contribution of phenolic compounds biotransformation and the resultant angiotensin-I-converting enzyme inhibition mechanism-Reference-Cited by-同舟云学术

Enhanced antihypertensive potential of fermented pomegranate juice: The contribution of phenolic compounds biotransformation and the resultant angiotensin-I-converting enzyme inhibition mechanism

Published:2023-03 Issue: Volume:404 Page:134745
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Li,Wang Linlin,Shu Guowei,Yuan Jiaojiao,Zhang Jiying,Qin Shan,Li Jianke

Funder

National Natural Science Foundation of China

Natural Science Foundation of Shaanxi Provincial Department of Education

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Basic and recent advances in marine antihypertensive peptides: Production, structure-activity relationship and bioavailability;Abdelhedi;Trends in Food Science & Technology,2019

2. Bioactive compounds and antioxidant capacities in different edible tissues of citrus fruit of four species;Abeysinghe;Food Chemistry,2007

3. Ace revisited: A new target for structure-based drug design;Acharya;Nature Reviews. Drug Discovery,2003

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

5. Functional foods and nutraceuticals as dietary intervention in chronic diseases; novel perspectives for health promotion and disease prevention;Adefegha;Journal of Dietary Supplements,2018

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Antioxidant activity and inhibitory effects on angiotensin I-converting enzyme and α-glucosidase of trans-p-coumaroyl-secologanoside (comselogoside) and its inclusion complex with β-cyclodextrin. Bioaccessibility during simulated in vitro gastrointestinal digestion.;Food Chemistry;2024-12

2. Preparation and identification of novel angiotensin-I-converting enzyme inhibitory peptides from Moringa oleifera leaf;LWT;2024-08

3. Targeted prediction of sensory preference for fermented pomegranate juice based on machine learning;LWT;2024-06

4. A combined in vitro and in silico study of the inhibitory mechanism of angiotensin-converting enzyme with peanut peptides;International Journal of Biological Macromolecules;2024-05

5. The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices;Food Chemistry: X;2024-03