In Vitro Studies of Fermented Korean Chung-Yang Hot Pepper Phenolics as Inhibitors of Key Enzymes Relevant to Hypertension and Diabetes

This study was investigated to evaluate the antioxidant activity, the angiotensin I-converting enzyme (ACE) inhibition effect, and the α-amylase and α-glucosidase inhibition activities of hot pepper water extracts both before and after their fermentation. The fermented pepper water extract (FP) show...

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Detalles Bibliográficos
Autores principales: Yeon, Su-Jung, Kim, Ji-Han, Cho, Won-Young, Kim, Soo-Ki, Seo, Han Geuk, Lee, Chi-Ho
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835475/
https://www.ncbi.nlm.nih.gov/pubmed/31615144
http://dx.doi.org/10.3390/foods8100498

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835475/
https://www.ncbi.nlm.nih.gov/pubmed/31615144
http://dx.doi.org/10.3390/foods8100498

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