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Antioxidant and angiotensin I-converting enzyme (ACE)-inhibitory potential of spicy Cheddar cheese prepared from cow's milk after in vitro digestion

This study evaluated the antioxidant and angiotensin-I converting enzyme (ACE) inhibitory activities of processed Cheddar cheese fortified with cloves, cumin, or black pepper during 0–9 months of storage. Freeze-dried ethanol-soluble extracts (ESE) and water-soluble extracts (WSE) collected during r...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Amal Shaukat, Muhammad Nadeem, Tahir Mahmood Qureshi, Amar Shankar, Aftab Ahmed, Muhammad Bilal Shahid, Sadaf Javaria, Harshit Gupta, Catherine Tamale Ndagire
Format: Artigo
Sprache:Inglês
Veröffentlicht: Taylor & Francis Group 2026-12-01
Schriftenreihe:Food and Agricultural Immunology
Schlagworte:
Spicy cheese
digestion via human enzymes
ACE-inhibition
antioxidant activities
Online-Zugang:https://www.tandfonline.com/doi/10.1080/09540105.2026.2649412
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