Immunomodulatory and Antioxidant Properties of Wheat Gluten Protein Hydrolysates in Human Peripheral Blood Mononuclear Cells

The Potential for Natural Antioxidant Supplementation in the Early Stages of Neurodegenerative Disorders

(2020) Francesca Oppedisano et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Reactive oxygen species (ROS) as pleiotropic physiological signalling agents

(2020) Helmut Sies et al.   NATURE REVIEWS MOLECULAR CELL BIOLOGY

Lupine protein hydrolysates decrease the inflammatory response and improve the oxidative status in human peripheral lymphocytes

(2019) Ivan Cruz-Chamorro et al.   FOOD RESEARCH INTERNATIONAL

Immunomodulatory and anticancer protein hydrolysates (peptides) from food proteins: A review

(2018) Meram Chalamaiah et al.   FOOD CHEMISTRY

Contribution of specific amino acid and secondary structure to the antioxidant property of corn gluten proteins

(2018) Yuan Jiang et al.   FOOD RESEARCH INTERNATIONAL

Safety Assessment of Hydrolyzed Wheat Protein and Hydrolyzed Wheat Gluten as Used in Cosmetics

(2018) Christina Burnett et al.   INTERNATIONAL JOURNAL OF TOXICOLOGY

Identification of New Anti-inflammatory Peptides from Zein Hydrolysate after Simulated Gastrointestinal Digestion and Transport in Caco-2 Cells

(2018) Qiufang Liang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Gluten peptides drive healthy and celiac monocytes toward an M2-like polarization

(2018) Amelia Barilli et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Oxidative and Antioxidative Status of Children with Celiac Disease Treated with a Gluten Free-Diet

(2018) Grażyna Rowicka et al.   Oxidative Medicine and Cellular Longevity

Oxidative stress as a biomarker for monitoring treated celiac disease

(2018) Sarah Moretti et al.   Clinical and Translational Gastroenterology

Strategies towards healthy and sustainable protein consumption: A transition framework at the levels of diets, dishes, and dish ingredients

(2018) Joop de Boer et al.   FOOD QUALITY AND PREFERENCE

Food-Derived Bioactive Peptides in Human Health: Challenges and Opportunities

(2018) Subhadeep Chakrabarti et al.   Nutrients

LC-ESI-QTOF-MS identification of novel antioxidant peptides obtained by enzymatic and microbial hydrolysis of vegetable proteins

(2017) Elena Babini et al.   FOOD CHEMISTRY

The synergistic effect of heat treatment on alcalase-assisted hydrolysis of wheat gluten proteins: Functional and antioxidant properties

(2017) Mohamed B. Elmalimadi et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice

(2016) Blanca Escudero-López et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Antioxidant Supplementation on Cancer Risk and During Cancer Therapy: An Update

(2015) Tomris Ozben   CURRENT TOPICS IN MEDICINAL CHEMISTRY

Isolation, identification and synthesis of four novel antioxidant peptides from rice residue protein hydrolyzed by multiple proteases

(2015) Qiao-Juan Yan et al.   FOOD CHEMISTRY

Food Consumption and its Impact on Cardiovascular Disease: Importance of Solutions Focused on the Globalized Food System

(2015) Sonia S. Anand et al.   JOURNAL OF THE AMERICAN COLLEGE OF CARDIOLOGY

Production of wheat gluten hydrolysates with reduced antigenicity employing enzymatic hydrolysis combined with downstream unit operations

(2015) Michael Merz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Global, regional, and national comparative risk assessment of 79 behavioural, environmental and occupational, and metabolic risks or clusters of risks in 188 countries, 1990–2013: a systematic analysis for the Global Burden of Disease Study 2013

(2015) Mohammad H Forouzanfar et al.   LANCET

pyroGlu-Leu inhibits the induction of inducible nitric oxide synthase in interleukin-1β-stimulated primary cultured rat hepatocytes

(2015) Masaharu Oishi et al.   NITRIC OXIDE-BIOLOGY AND CHEMISTRY

GPETAFLR: A new anti-inflammatory peptide from Lupinus angustifolius L. protein hydrolysate

(2015) Mª del Carmen Millán-Linares et al.   Journal of Functional Foods

Peptides in common bean fractions inhibit human colorectal cancer cells

(2014) Diego A. Luna Vital et al.   FOOD CHEMISTRY

Extrusion improved the anti-inflammatory effect of amaranth (Amaranthus hypochondriacus) hydrolysates in LPS-induced human THP-1 macrophage-like and mouse RAW 264.7 macrophages by preventing activation of NF-κB signaling

(2014) Alvaro Montoya-Rodríguez et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Anti-inflammatory activity of lupine (Lupinus angustifolius L.) protein hydrolysates in THP-1-derived macrophages

(2014) Mª del Carmen Millán-Linares et al.   Journal of Functional Foods

Protective Effect of Wheat Peptides Against Small Intestinal Damage Induced by Non-Steroidal Anti-Inflammatory Drugs in Rats

(2014) Hong YIN et al.   Journal of Integrative Agriculture

Lupine protein hydrolysates inhibit enzymes involved in the inflammatory pathway

(2013) María del Carmen Millán-Linares et al.   FOOD CHEMISTRY

Protective effects of wheat germ protein isolate hydrolysates (WGPIH) against hydrogen peroxide-induced oxidative stress in PC12 cells

(2013) Ke-Xue Zhu et al.   FOOD RESEARCH INTERNATIONAL

Role of Glutathione in Cancer Progression and Chemoresistance

(2013) Nicola Traverso et al.   Oxidative Medicine and Cellular Longevity

Antioxidant and antiinflammatory properties of germinated and hydrolysed Brazilian soybean flours

(2012) Maria Gabriela Vernaza et al.   FOOD CHEMISTRY

Wheat amylase trypsin inhibitors drive intestinal inflammation via activation of toll-like receptor 4

(2012) Yvonne Junker et al.   JOURNAL OF EXPERIMENTAL MEDICINE

Celiac disease: Prevalence, diagnosis, pathogenesis and treatment

(2012) Naiyana Gujral   WORLD JOURNAL OF GASTROENTEROLOGY

Regulation and Functions of the IL-10 Family of Cytokines in Inflammation and Disease

(2011) Wenjun Ouyang et al.   Annual Review of Immunology

Coronary heart disease prevention: Nutrients, foods, and dietary patterns

(2011) Shilpa N. Bhupathiraju et al.   CLINICA CHIMICA ACTA

Evaluation of wheat gluten hydrolysates as taste-active compounds with antioxidant activity

(2011) Seung Hyun Koo et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE