Chickpea chelating peptides inhibit copper-mediated lipid peroxidation

Journal of the Science of Food and Agriculture

Volumn 94, Issue 15, 2014, Pages 3181-3188

  Torres Fuentes, Cristina ^a,b   Alaiz, Manuel ^a   Vioque, Javier ^a  

^a INSTITUTO DE LA GRASA   (Spain)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Antioxidant peptides; Chelating peptides; Chickpea; Low density lipoprotein; Protein hydrolysate

Indexed keywords

CICER ARIETINUM;

ANTIOXIDANT; BETA CAROTENE; CHELATING AGENT; COPPER; FATTY ACID; HISTIDINE; LOW DENSITY LIPOPROTEIN; PEPTIDE;

CHEMISTRY; CICER; DRUG EFFECTS; FUNCTIONAL FOOD; LIPID PEROXIDATION; OXIDATION REDUCTION REACTION; PLANT SEED;

ANTIOXIDANTS; BETA CAROTENE; CHELATING AGENTS; CICER; COPPER; FATTY ACIDS; FUNCTIONAL FOOD; HISTIDINE; LIPID PEROXIDATION; LIPOPROTEINS, LDL; OXIDATION-REDUCTION; PEPTIDES; SEEDS;

EID: 84911808451     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6668     Document Type: Article

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