Distribution of a novel angiotensin I-converting enzyme inhibitory substance (2″-hydroxynicotianamine) in the flour, plant parts, and processed products of buckwheat

Food Chemistry

Volumn 125, Issue 2, 2011, Pages 607-613

  Higasa, Shizu ^a   Fujihara, Shinobu ^b   Hayashi, Atsumi ^c   Kimoto, Koichi ^c   Aoyagi, Yasuo ^a  

^a KAGAWA NUTRITION UNIVERSITY   (Japan)

^b SEITOKU UNIVERSITY   (Japan)

^c TOKYO KASEI UNIVERSITY   (Japan)

Author keywords

2 hydroxynicotianamine; ACE inhibitory; Buckwheat; Functional food; Nicotianamine; Tartary buckwheat

Indexed keywords

ACE-INHIBITORY; BUCKWHEAT; FUNCTIONAL FOODS; NICOTIANAMINE; TARTARY BUCKWHEAT;

ENZYMES;

FOOD PRODUCTS PLANTS;

2'' HYDROXYNICOTIANAMINE; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; UNCLASSIFIED DRUG;

ANTIHYPERTENSIVE ACTIVITY; ARTICLE; BUCKWHEAT; COOKING; DRY WEIGHT; FLOUR; FUNCTIONAL FOOD; NONHUMAN; PLANT PRODUCT; PLANT SEED;

FAGOPYRUM ESCULENTUM; FAGOPYRUM TATARICUM;

EID: 78049440837     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.08.074     Document Type: Article

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