Improvement of the antioxidant and hypolipidaemic effects of cowpea flours (Vigna unguiculata) by fermentation: results of in vitro and in vivo experiments

Journal of the Science of Food and Agriculture

Volumn 95, Issue 6, 2015, Pages 1207-1216

  Kapravelou, Garyfallia ^a   Martínez, Rosario ^a   Andrade, Ana M ^a   López Chaves, Carlos ^a   López Jurado, María ^a   Aranda, Pilar ^a   Arrebola, Francisco ^a   Cañizares, Francisco J ^a   Galisteo, Milagros ^a   Porres, Jesús M ^a  

^a UNIVERSITY OF GRANADA   (Spain)

Author keywords

Antioxidant capacity; Fermentation; Hypolipidaemic action; in vitro; in vivo; Vigna unguiculata

Indexed keywords

LACTOBACILLUS; RATTUS; VIGNA; VIGNA UNGUICULATA;

ANTILIPEMIC AGENT; ANTIOXIDANT; CHOLESTEROL; PHENOL DERIVATIVE; TRIACYLGLYCEROL;

ANIMAL; BLOOD; DIET; DRUG EFFECTS; ENZYMOLOGY; FABACEAE; FERMENTATION; FLOUR; FOOD CONTROL; FUNCTIONAL FOOD; HEAT; HT 29 CELL LINE; HUMAN; LACTOBACILLUS; LIVER; METABOLISM; MICROBIOLOGY; ORGAN SIZE; PLANT SEED; WISTAR RAT;

ANIMALS; ANTIOXIDANTS; CHOLESTEROL; DIET; FABACEAE; FERMENTATION; FLOUR; FOOD MICROBIOLOGY; FUNCTIONAL FOOD; HOT TEMPERATURE; HT29 CELLS; HUMANS; HYPOLIPIDEMIC AGENTS; LACTOBACILLUS; LIVER; ORGAN SIZE; PHENOLS; RATS, WISTAR; SEEDS; TRIGLYCERIDES;

EID: 84924855844     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6809     Document Type: Article

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