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Antioxidant and antihypertensive properties of phenolic–protein complexes in extracted protein fractions from Nigella damascena and Nigella arvensis

  • Published:2016-05 Issue: Volume:56 Page:84-92
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Alu'datt Muhammad H.,Rababah Taha,Alhamad Mohammad N.,Gammoh Sana,Ereifej Khalil,Alodat Moh'd,Hussein Neveen M.,Kubow Stan,Torley Peter J.

Funder

Jordanian Ministry of Higher Education and Scientific Research

Jordan University of Science and Technology

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference37 articles.

1. Characterization of black cumin (Nigella sativa) seeds 2-Proteins;Abdel-Aal;Alexandria Science Exchange,1993

2. The anti-inflammatory, analgesic and antipyretic activity of Nigella sativa;Al-Ghamdi;Journal of Ethnopharmacology,2001

3. Pharmacological and toxicological properties of Nigella sativa;Ali;Phyotherapy Research,2003

4. Optimisation, characterization and quantification of phenolics in olive cake;Alu'datt;Food Chemistry,2010

5. Anti-oxidant, anti-diabetic and anti-hypertensive effects of extracted phenolics and hydrolyzed peptides from barley protein fractions;Alu'datt;International Journal of Food Properties,2012
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