Peptidomics-based study of antihypertensive activity: discovery of novel ACE inhibiting peptides from peanut yogurt-Reference-Cited by-同舟云学术

Peptidomics-based study of antihypertensive activity: discovery of novel ACE inhibiting peptides from peanut yogurt

Published:2024 Issue:12 Volume:15 Page:6705-6716
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Chen Baiyan¹,Wang Xiaoying¹,Zhang Jiuyan¹,Wang Li¹^ORCID

Affiliation:

1. College of Food Science, South China Agricultural University, Guangzhou 510642, China

Abstract

Studies have confirmed that yogurt has the activity of regulating blood pressure because it is rich in probiotic-fermented food-derived active peptides.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D4FO00299G

Reference40 articles.

1. Probiotic fermented milk with high content of polyphenols: Study of viability and bioaccessibility after simulated digestion

2. Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp.

3. Antihypertensive Effect of Sour Milk and Peptides Isolated from It That are Inhibitors to Angiotensin I-Converting Enzyme

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