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Antihypertensive Effects of Blue Corn Hydrolysates by Võ Mạnh Tiến is a document available to read on EtoBox.
The study evaluates the in vitro and in vivo antihypertensive effects and antioxidant activity of blue corn hydrolysates derived from wet-milling. The results indicate that these hydrolysates can significantly inhibit angiotensin-converting enzyme (ACE-I) and possess antioxidant properties, suggesting their potential as functional food ingredients for hypertension management. The research highlights the importance of bioactive peptides from corn gluten meal in addressing health issues related to hypertensio
- Author
- Võ Mạnh Tiến
- Language
- EN