Antioxidant and angiotensin converting enzyme (ACE) inhibitory activities of cocoa (Theobroma cacao L.) autolysates.
The present study investigated antioxidant and angiotensin converting enzyme (ACE) inhibitory activities of cocoa autolysates. After removal of cocoa fat, alkaloids and polyphenols, the remaining proteinous powder was autolyzed at pH 3.5 and 5.2. At similar concentrations, autolysates produced at pH...
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| Главные авторы: | , , |
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| Формат: | Статья |
| Язык: | English English |
| Опубликовано: |
Elsevier
2011
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| Online-ссылка: | http://psasir.upm.edu.my/id/eprint/24435/1/Antioxidant%20and%20angiotensin%20converting%20enzyme.pdf |
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