Amaranth-hydrolyzate enriched cookies reduce the systolic blood pressure in spontaneously hypertensive rats

Amaranth-hydrolyzate enriched cookies reduce the systolic blood pressure in spontaneously hypertensive rats

The effect of consuming baked foods enriched with antihypertensive compounds on blood pressure remains uncertain. In this study, an alcalase-generated amaranth hydrolyzate was used to prepare cookies and their technological characteristics (expansion factor, color, and texture) and antihypertensive...

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Bibliographic Details
Main Authors: Noé Ontiveros, Verónica López-Teros, Marcela de Jesús Vergara-Jiménez, Alma Rosa Islas-Rubio, Feliznando Isidro Cárdenas-Torres, Edith-Oliva Cuevas-Rodríguez, Cuauhtémoc Reyes-Moreno, Diana Maria Granda-Restrepo, Seneida Lopera-Cardona, Giovanni Isaí Ramírez-Torres, Francisco Cabrera-Chávez
Format: Article
Language:English
Published: Elsevier 2020-01-01
Series:Journal of Functional Foods
Subjects:
Bioactive compounds
Antihypertensive peptides
Amaranth protein
Functional foods
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464619305377

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http://www.sciencedirect.com/science/article/pii/S1756464619305377

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