The potential antioxidant capacity and angiotensin I-converting enzyme inhibitory activity of Monascus-fermented soybean extracts: Evaluation of Monascus-fermented soybean extracts as multifunctional food additives

Journal of Food Science

Volumn 72, Issue 3, 2007, Pages

  Pyo, Y H ^a   Lee, T C ^b  

^a Korea Food Research Institute   (South Korea)

^b RUTGERS UNIVERSITY   (United States)

Author keywords

ACE inhibitory activity; Isoflavones; Mevinolins; Monascus fermented soybean; Radical scavenging activity

Indexed keywords

ANTIOXIDANT; DIPEPTIDYL CARBOXYPEPTIDASE; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; FOOD ADDITIVE; ISOFLAVONE DERIVATIVE; MEVINOLIN; PLANT EXTRACT; SCAVENGER;

ARTICLE; CHEMISTRY; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLISM; MOLECULAR WEIGHT; MONASCUS; OXIDATION REDUCTION REACTION; SOYBEAN; TEMPERATURE; TIME;

ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; FOOD ADDITIVES; FREE RADICAL SCAVENGERS; ISOFLAVONES; LOVASTATIN; MOLECULAR WEIGHT; MONASCUS; OXIDATION-REDUCTION; PEPTIDYL-DIPEPTIDASE A; PLANT EXTRACTS; SOYBEANS; TEMPERATURE; TIME FACTORS;

GLYCINE MAX; MONASCUS;

EID: 34147180666     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00312.x     Document Type: Article

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