Antihypertensive peptides: Production, bioavailability and incorporation into foods

Advances in Colloid and Interface Science

Volumn 165, Issue 1, 2011, Pages 23-35

  Hernández Ledesma, Blanca ^a   Del Mar Contreras, María ^a   Recio, Isidra ^a  

^a INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

Author keywords

Angiotensin converting enzyme inhibitory activity; Antihypertensive peptides; Bioavailability; Enzymatic hydrolysis; Fermentation; Stability

Indexed keywords

ACE INHIBITION; ANGIOTENSIN-CONVERTING ENZYME; ANTIHYPERTENSIVE ACTIVITY; ANTIHYPERTENSIVE PEPTIDES; BIOAVAILABILITY; CARDIO-VASCULAR DISEASE; FOOD PROTEINS; IN-VITRO; INHIBITORY ACTIVITY; INHIBITORY PEPTIDES; PHYSIOLOGICAL EFFECTS; RECOMBINANT BACTERIA; STRUCTURE/ACTIVITY RELATIONSHIP; WESTERN COUNTRIES;

BIOCHEMISTRY; ENZYME ACTIVITY; ENZYME INHIBITION; ENZYMES; FERMENTATION; FOOD PROCESSING; PEPTIDES;

ENZYMATIC HYDROLYSIS;

ANTIHYPERTENSIVE AGENT; PEPTIDE;

AMINO ACID SEQUENCE; ANIMAL; BIOAVAILABILITY; CHEMISTRY; CONFERENCE PAPER; FOOD; HUMAN; METABOLISM; PROTEIN SYNTHESIS; STRUCTURE ACTIVITY RELATION;

AMINO ACID SEQUENCE; ANIMALS; ANTIHYPERTENSIVE AGENTS; BIOLOGICAL AVAILABILITY; FOOD; HUMANS; PEPTIDES; PROTEIN BIOSYNTHESIS; STRUCTURE-ACTIVITY RELATIONSHIP;

EID: 79955469107     PISSN: 00018686     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cis.2010.11.001     Document Type: Conference Paper

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