Anti-inflammatory and antioxidant effects of peptides released from germinated amaranth during in vitro simulated gastrointestinal digestion-Reference-Cited by-同舟云学术

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Anti-inflammatory and antioxidant effects of peptides released from germinated amaranth during in vitro simulated gastrointestinal digestion

Published:2021-05 Issue: Volume:343 Page:128394
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sandoval-Sicairos Eslim Sugey,Milán-Noris Ada Keila,Luna-Vital Diego Armando,Milán-Carrillo Jorge,Montoya-Rodríguez Alvaro

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Amaranth Sprouts: A potential health promoting and nutritive natural food;Aphalo;International Journal of Food Properties,2015

2. Tryptic amaranth glutelin digests induce endothelial nitric oxide production through inhibition of ACE: Antihypertensive role of amaranth peptides;Barba de la Rosa;Nitric Oxide,2010

3. State of knowledge on amaranth grain: A comprehensive review;Caselato-Sousa;Journal of Food Science,2012

4. Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour;Chauhan;LWT - Food Science and Technology,2015

5. Foods of plant origin as source of nitric oxide production inhibitors;Conforti,2011

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