Enhanced angiotensin-converting enzyme inhibition and antioxidant activities through synergistic green tea and black rice extracts

The study investigated the synergistic effects of green tea extract (GTE) and black rice extract (BRE) on total phenolic content, flavonoid content, antioxidant activities and angiotensin-converting enzyme (ACE) inhibition. The influence of GTE concentrations (14.64–85.36 % w/w) and pH levels (3.59–...

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Detalhes bibliográficos

Principais autores:	Worrapob Chaisan, Nuttinee Salee, Peeraporn Pakakaew, Niramon Utama-ang
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2025-06-01
coleção:	Food Chemistry Advances
Assuntos:	Green tea Black rice Antioxidant activity ACE inhibitory activity Synergistic effect
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S2772753X25001091
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