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Peptides and isoflavones in gastrointestinal digests contribute to the anti-inflammatory potential of cooked or germinated desi and kabuli chickpea (Cicer arietinum L.).
Food Chem. 2018 Dec 1;268:66-76. doi: 10.1016/j.foodchem.2018.06.068. Epub 2018 Jun 15.
Food Chem. 2018.
PMID: 30064805
Anti-inflammatory and antioxidant effects of peptides released from germinated amaranth during in vitro simulated gastrointestinal digestion.
Sandoval-Sicairos ES, Milán-Noris AK, Luna-Vital DA, Milán-Carrillo J, Montoya-Rodríguez A.
Sandoval-Sicairos ES, et al. Among authors: milan noris ak.
Food Chem. 2021 May 1;343:128394. doi: 10.1016/j.foodchem.2020.128394. Epub 2020 Oct 15.
Food Chem. 2021.
PMID: 33097329
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Phytochemical Compounds and Antioxidant Activity Modified by Germination and Hydrolysis in Mexican Amaranth.
Sandoval-Sicairos ES, Domínguez-Rodríguez M, Montoya-Rodríguez A, Milán-Noris AK, Reyes-Moreno C, Milán-Carrillo J.
Sandoval-Sicairos ES, et al. Among authors: milan noris ak.
Plant Foods Hum Nutr. 2020 Jun;75(2):192-199. doi: 10.1007/s11130-020-00798-z.
Plant Foods Hum Nutr. 2020.
PMID: 32020490
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