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

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...

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Bibliographic Details
Main Authors: Su-Jung Yeon, Ji-Han Kim, Won-Young Cho, Soo-Ki Kim, Han Geuk Seo, Chi-Ho Lee
Format: Article
Language:English
Published: MDPI AG 2019-10-01
Series:Foods
Subjects:
pepper
fermentation
hyperglycemia
angiotensin i-converting enzyme (ace) inhibition
antioxidant
Online Access:https://www.mdpi.com/2304-8158/8/10/498

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