Peptides and isoflavones in gastrointestinal digests contribute to the anti-inflammatory potential of cooked or germinated desi and kabuli chickpea (Cicer arietinum L.)

Article

Abstract: It is largely unknown how processing affects bioactive potential of chickpea proteins to prevent bow

Palabras claves:

Anti-Inflammatory, Biochanin A (Pubchem CID: 5280373), Boiling, Chickpea, Formononetin (Pubchem CID: 52800378), Gastrointestinal digestion, germination, Isoflavone, Peptides

Autores:

Cristina Martínez-Villaluenga, Gutiérrez-Uribe J.A., Milán-Noris A.K., Santacruz A., Serna-Saldivar S.O.

Fuentes:

scopus