Eritadenine from Edible Mushrooms Inhibits Activity of Angiotensin Converting Enzyme in Vitro-Reference-Cited by-同舟云学术

Eritadenine from Edible Mushrooms Inhibits Activity of Angiotensin Converting Enzyme in Vitro

Published:2016-03-14 Issue:11 Volume:64 Page:2263-2268
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Afrin Sadia¹,Rakib Md. Abdur¹,Kim Boh Hyun¹,Kim Jeong Ok²,Ha Yeong Lae¹

Affiliation:

1. Division of Applied Life Sciences, Graduate School, and Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 660-701, Republic of Korea

2. HK Biotech. Co., Ltd., Jinju 660-884, Republic of Korea

Funder

National Research Foundation of Korea

Small and Medium Business Administration

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b05869

Reference24 articles.

1. Nutritional value of mushrooms widely consumed in Italy

2. Heo, H. Y.The Biodiversity and Protected Area of Korea; Ministry of Environment, Korea, 2007; p 45.

3. Wild and commercial mushrooms as source of nutrients and nutraceuticals

4. Quantification of the Bioactive Compound Eritadenine in Selected Strains of Shiitake Mushroom (Lentinus edodes)

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