Whole flour and protein hydrolysate from common beans reduce the inflammation in BALB/c mice fed with high fat high cholesterol diet

Common bean (Phaseolus vulgaris L.) is a source of bioactive peptides, but little is known about its effects on hypercholesterolemia, oxidative stress, and the inflammatory process. Therefore, the aim of this study was to evaluate the effect of whole flour and bean protein hydrolysate of common bean...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Food research international 2019-08, Vol.122, p.330-339
Hauptverfasser:	de Lima, Sâmara Letícia Silva, Gomes, Mariana Juste Contin, da Silva, Bárbara Pereira, Alves, Natália Elizabeth Galdino, Toledo, Renata Celi Lopes, Theodoro, Jaqueline Maciel Vieira, Moreira, Maria Eliza de Castro, Bento, Juliana Aparecida Correio, Bassinello, Priscila Zaczuk, da Matta, Sérgio Luis Pinto, De Mejía, Elvira Gonzalez, Martino, Hercia Stampini Duarte
Format:	Artikel
Sprache:	eng
Schlagworte:	Bioactive peptides HSP72 Malondialdehyde NFkB Phenolic compounds
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!