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Peptides and isoflavones in gastrointestinal digests contribute to the anti-inflammatory potential of cooked or germinated desi and kabuli chickpea (Cicer arietinum L.)
ArticleAbstract: It is largely unknown how processing affects bioactive potential of chickpea proteins to prevent bowPalabras claves:Anti-Inflammatory, Biochanin A (Pubchem CID: 5280373), Boiling, Chickpea, Formononetin (Pubchem CID: 52800378), Gastrointestinal digestion, germination, Isoflavone, PeptidesAutores:Cristina Martínez-Villaluenga, Gutiérrez-Uribe J.A., Milán-Noris A.K., Santacruz A., Serna-Saldivar S.O.Fuentes:scopusSelenium-enriched breads and their benefits in human nutrition and health as affected by agronomic, milling, and baking factors
ReviewAbstract: Bread is among the three top foods that provide most of the dietary selenium (Se) for most of the woPalabras claves:Autores:Chávez-Santoscoy R.A., Marco A. Lazo-Vélez, Serna-Saldivar S.O.Fuentes:googlescopus