ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat

The angiotensin converting enzyme (ACE) inhibitory activity and phenolics profile of fermented flours and of baked and digested buckwheat biscuits was studied. The fermentation of buckwheat flour by select lactic acid bacteria (LAB) caused a decrease in ACE inhibitory activity as compared to the non...

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Detalhes bibliográficos
Publicado no:Foods
Main Authors: Zieliński, Henryk, Honke, Joanna, Topolska, Joanna, Bączek, Natalia, Piskuła, Mariusz Konrad, Wiczkowski, Wiesław, Wronkowska, Małgorzata
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2020
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7404683/
https://ncbi.nlm.nih.gov/pubmed/32610526
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9070847
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