Antioxidant properties and inhibition of angiotensin-converting enzyme by highly active peptides from wheat gluten

Antioxidant properties and inhibition of angiotensin-converting enzyme by highly active peptides from wheat gluten

Abstract This study aimed to focus on the high-value utilization of raw wheat gluten by determining the potent antioxidant peptides and angiotensin I-converting enzyme (ACE) inhibitory peptides from wheat gluten oligopeptides (WOP). WOP were analyzed for in vitro antioxidant activity and inhibition...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Wen-Ying Liu, Jiang-Tao Zhang, Takuya Miyakawa, Guo-Ming Li, Rui-Zeng Gu, Masaru Tanokura
Formato: article
Lenguaje:EN
Publicado: Nature Portfolio 2021
Materias:
Medicine
R
Science
Q
Acceso en línea:https://doaj.org/article/5d09bcb5af8b463092b623c65ef54ea8
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!

Ejemplares similares

Ejemplares similares