Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10539314 | Food Chemistry | 2011 | 11 Pages |
Abstract
⺠Hydrolysis process in the formation of bioactive peptides from two common bean cultivars. ⺠Hydrolysates as ingredients in foods can increase functional (nutraceutical) properties. ⺠Nitrite, PGE2, iNOS and COX-2 are the most common inflammatory markers used. ⺠The results show that the pathway involved is through inhibition of NF-κB signalling.
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Authors
Miguel E. Oseguera-Toledo, Elvira Gonzalez de Mejia, Vermont P. Dia, Silvia L. Amaya-Llano,