Article ID Journal Published Year Pages File Type
10539314 Food Chemistry 2011 11 Pages PDF
Abstract
► Hydrolysis process in the formation of bioactive peptides from two common bean cultivars. ► Hydrolysates as ingredients in foods can increase functional (nutraceutical) properties. ► Nitrite, PGE2, iNOS and COX-2 are the most common inflammatory markers used. ► The results show that the pathway involved is through inhibition of NF-κB signalling.
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Authors
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