Antioxidation, angiotensin converting enzyme inhibition activity, nattokinase, and antihypertension of Bacillus subtilis (natto)-fermented pigeon pea

Journal of Food and Drug Analysis

Volumn 23, Issue 4, 2015, Pages 750-757

  Lee, Bao Hong ^a,b   Lai, Yi Syuan ^a   Wu, She Ching ^a  

^a NATIONAL CHIAYI UNIVERSITY   (Taiwan)

^b Department of Medicinal Plant Development   (Taiwan)

Author keywords

antioxidants; Bacillus subtilis; fermentation; nattokinase; pigeon pea

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTHOCYANIN; CAPTOPRIL; DIPEPTIDYL CARBOXYPEPTIDASE; FLAVONOID; NATTOKINASE; PHENOL DERIVATIVE; PLASMIN; QUERCETIN; UNCLASSIFIED DRUG;

ANIMAL EXPERIMENT; ANIMAL MODEL; ANTIHYPERTENSIVE ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BACILLUS SUBTILIS; CONTROLLED STUDY; DIASTOLIC BLOOD PRESSURE; DIET SUPPLEMENTATION; DRUG ISOLATION; ENZYME INHIBITION; FERMENTATION; FUNCTIONAL FOOD; HYPERTENSION; MALE; NONHUMAN; PIGEONPEA; RAT; SPONTANEOUSLY HYPERTENSIVE RAT; SYSTOLIC BLOOD PRESSURE;

EID: 84939824031     PISSN: 10219498     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfda.2015.06.008     Document Type: Article

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