Antioxidant and antihypertensive activity of gelatin hydrolysate from Nile tilapia skin

What are the ideal properties for functional food peptides with antihypertensive effect? A computational peptidology approach

(2013) Peng Zhou et al.   FOOD CHEMISTRY

Antihypertensive effects of lactoferrin hydrolyzates: Inhibition of angiotensin- and endothelin-converting enzymes

(2013) Ricardo Fernández-Musoles et al.   FOOD CHEMISTRY

Antihypertensive and free radical scavenging properties of enzymatic rapeseed protein hydrolysates

(2013) Rong He et al.   FOOD CHEMISTRY

Protein hydrolysis using proteases: An important tool for food biotechnology

(2013) Olga Luisa Tavano   JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC

Peptides Derived from Atlantic Salmon Skin Gelatin as Dipeptidyl-peptidase IV Inhibitors

(2012) Eunice C. Y. Li-Chan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant activity of protein hydrolysates from whole anchovy sprat (Clupeonella engrauliformis) prepared using endogenous enzymes and commercial proteases

(2012) Mahmoudreza Ovissipour et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Angiotensin-I-converting enzyme (ACE)-inhibitory and antihypertensive properties of squid skin gelatin hydrolysates

(2011) Lin Lin et al.   FOOD CHEMISTRY

An active peptide purified from gastrointestinal enzyme hydrolysate of Pacific cod skin gelatin attenuates angiotensin-1 converting enzyme (ACE) activity and cellular oxidative stress

(2011) S.W.A. Himaya et al.   FOOD CHEMISTRY

Functional and bioactive properties of collagen and gelatin from alternative sources: A review

(2011) M.C. Gómez-Guillén et al.   FOOD HYDROCOLLOIDS

Squid gelatin hydrolysates with antihypertensive, anticancer and antioxidant activity

(2011) A. Alemán et al.   FOOD RESEARCH INTERNATIONAL

An Antihypertensive Peptide from Tilapia Gelatin Diminishes Free Radical Formation in Murine Microglial Cells

(2011) Thanh-Sang Vo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Preparation of Reactive Oxygen Scavenging Peptides from Tilapia (Oreochromis niloticus) Skin Gelatin: Optimization Using Response Surface Methodology

(2011) Yongliang Zhuang et al.   JOURNAL OF FOOD SCIENCE

Antihypertensive peptides: Production, bioavailability and incorporation into foods

(2010) Blanca Hernández-Ledesma et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Purification of antioxidative peptides prepared from enzymatic hydrolysates of tuna dark muscle by-product

(2010) Kuo-Chiang Hsu   FOOD CHEMISTRY

Oxidative stability of mahi mahi red muscle dipped in tilapia protein hydrolysates

(2010) Evelien Dekkers et al.   FOOD CHEMISTRY

Hypertension is a potential risk factor for vascular dementia: systematic review

(2010) Sally I. Sharp et al.   INTERNATIONAL JOURNAL OF GERIATRIC PSYCHIATRY

Antihypertensive Effect of Enzymatic Hydrolysate of Collagen and Gly-Pro in Spontaneously Hypertensive Rats

(2009) Toshiaki ICHIMURA et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

ACE-inhibitory activity of tilapia protein hydrolysates

(2009) Sivakumar Raghavan et al.   FOOD CHEMISTRY

A novel ACE inhibitory peptide isolated from Acaudina molpadioidea hydrolysate

(2009) Yuanhui Zhao et al.   PEPTIDES

Process for the production of tilapia retorted skin gelatin hydrolysates with optimized antioxidative properties

(2009) Jing-Iong Yang et al.   PROCESS BIOCHEMISTRY

Antioxidant Activities of Hydrolysates of Arca Subcrenata Prepared with Three Proteases

(2008) Liyan Song et al.   Marine Drugs

Extraction and electrospinning of gelatin from fish skin

(2007) Panida Songchotikunpan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES