Modification of In Vitro and In Vivo Antioxidant Activity by Consumption of Cooked Chickpea in a Colon Cancer Model

Chickpea has been classified as a nutraceutical food due to its phytochemical compounds, showing antioxidant, anti-inflammatory, and anticancer activity. To investigate this, we evaluated the effect of cooking on the nutritional and non-nutritional composition and the in vitro and in vivo antioxidan...

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Detalles Bibliográficos
Autores principales: Cid-Gallegos, María S., Sánchez-Chino, Xariss M., Álvarez-González, Isela, Madrigal-Bujaidar, Eduardo, Vásquez-Garzón, Verónica R., Baltiérrez-Hoyos, Rafael, Villa-Treviño, Saúl, Dávila-Ortíz, Gloria, Jiménez-Martínez, Cristian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7551972/
https://www.ncbi.nlm.nih.gov/pubmed/32854249
http://dx.doi.org/10.3390/nu12092572

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7551972/
https://www.ncbi.nlm.nih.gov/pubmed/32854249
http://dx.doi.org/10.3390/nu12092572

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