Effect of germination on antioxidant and ACE inhibitory activities of legumes
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- 作者：Ravi Kumar Mamillaa ; Vijay Kumar Mishraa ; b ; vijay.mishra@vu.edu.au" class="auth_mail" title="E-mail the corresponding author
- 关键词：Antioxidants ; Antioxidant activity ; Legumes ; Germination ; ACE
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：51-58
- 全文大小：999 K
文摘
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Germination of selected legumes to improve bioactivity was investigated.
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Antioxidant release and proteolysis were higher at 40° than 30 °C germination.
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Highest ACE inhibition (>80%) were noted for germinated mung and soybean.
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Germinated legumes can be used in dietary management of hypertension.