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Antioxidant and Anti-Inflammatory Activities of Hydrolysates and Peptide Fractions Obtained by Enzymatic Hydrolysis of Selected Heat-Treated Edible Insects

This study investigated the effect of heat treatment of edible insects on antioxidant and anti-inflammatory activities of peptides obtained by in vitro gastrointestinal digestion and absorption process thereof. The antioxidant potential of edible insect hydrolysates was determined as free radical-sc...

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Detalles Bibliográficos
Autores principales:	Zielińska, Ewelina, Baraniak, Barbara, Karaś, Monika
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2017
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5622730/ https://www.ncbi.nlm.nih.gov/pubmed/28869499 http://dx.doi.org/10.3390/nu9090970

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