Baked Corn (Zea mays L.) and Cooked Common Bean (Phaseolus vulgaris L.) Snack Consumption Reduced Inflammation and Upregulated NRF2 and SOD2 in Chronic Colitis In Vivo

OBJECTIVES: This research aimed to evaluate the effect of the consumption of a baked corn and bean snack in the intestinal oxidative stress and energetic metabolism in chronic colitis in vivo. METHODS: The polyphenolic composition of baked 70% nixtamalized corn (Zea mays L.) and 30% cooked common be...

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Detalhes bibliográficos
Publicado no:Curr Dev Nutr
Main Authors: Luzardo, Ivan, Campos-Vega, Rocio, Cuellar-Nuñez, Liceth, de Mejia, Elvira Gonzalez, Loarca-Pina, Guadalupe
Formato: Artigo
Idioma:Inglês
Publicado em: Oxford University Press 2021
Assuntos:
Food Science and Nutrition
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC8182040/
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzab044_026
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