Baked corn (Zea mays L.) and cooked common bean (Phaseolus vulgaris L.) chips improved enzymatic biomarkers and alleviated inflammation during chronic colitis in vivo (P06-063-19)

OBJECTIVES: The aim of this research was to evaluate the anti-inflammatory properties of an oven-baked nixtamalized corn (Zea mays L.)/cooked common bean (Phaseolus vulgaris L.) chip in a model of chronic colitis in vivo. The hypothesis was that the chip consumption would prevent colon barrier disru...

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Bibliographische Detailangaben
Veröffentlicht in:Curr Dev Nutr
Hauptverfasser: Luzardo, Ivan, Campos-Vega, Rocio, de Mejia, Elvira Gonzalez, Loarca, Flavia
Format: Artigo
Sprache:Inglês
Veröffentlicht: Oxford University Press 2019
Schlagworte:
Dietary Bioactive Components
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6574789/
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzz031.P06-063-19
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