Chia expeller: A promising source of antioxidant, antihypertensive and antithrombotic peptides produced by enzymatic hydrolysis with Alcalase and Flavourzyme

GdTI, the first thermostable trypsin inhibitor from Geoffroea decorticans seeds. A novel natural drug with potential application in biomedicine

(2020) Juliana Cotabarren et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

In vitro antioxidant and angiotensin I‐converting enzyme inhibitory properties of enzymatically hydrolyzed quinoa ( Chenopodium quinoa ) and kiwicha ( Amaranthus caudatus ) proteins

(2020) Rosana Chirinos et al.   CEREAL CHEMISTRY

Enzyme‐assisted hydrolysates from sacha inchi ( Plukenetia volubilis) protein with in vitro antioxidant and antihypertensive properties

(2020) Rosana Chirinos et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Multifunctional in vitro bioactive properties: Antioxidant, antidiabetic, and antihypertensive of protein hydrolyzates from tarwi ( Lupinus mutabilis Sweet) obtained by enzymatic biotransformation

(2020) Rosana Chirinos et al.   CEREAL CHEMISTRY

Biochemical, nutritional and functional properties of protein isolate and fractions from pumpkin (Cucurbita moschata var. Kashi Harit) seeds

(2020) S. Vinayashree et al.   FOOD CHEMISTRY

Food-derived antithrombotic peptides: Preparation, identification, and interactions with thrombin

(2019) Shuzheng Cheng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The Chemical Composition and Nutritional Value of Chia Seeds—Current State of Knowledge

(2019) Bartosz Kulczyński et al.   Nutrients

Production of White, Red and Black Quinoa (Chenopodium quinoa Willd Var. Real) Protein Isolates and Its Hydrolysates in Germinated and Non-Germinated Quinoa Samples and Antioxidant Activity Evaluation

(2019) Lucrecia Piñuel et al.   Plants-Basel

Peptides from Chia Present Antibacterial Activity and Inhibit Cholesterol Synthesis

(2018) Michele Silveira Coelho et al.   PLANT FOODS FOR HUMAN NUTRITION

Regulation of Intestinal Epithelial Cells Properties and Functions by Amino Acids

(2018) Shanshan Kong et al.   Biomed Research International

Efecto inhibitorio de fracciones peptídicas derivadas de la hidrólisis de semillas de chía (Salvia hispanica) sobre las enzimas α-amilasa y α-glucosidasa

(2018) Irving Sosa Crespo et al.   Nutricion Hospitalaria

Bioactive peptides as natural antioxidants in food products – A review

(2018) Jose M. Lorenzo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Adding value to the chia (Salvia hispanica L.) expeller: Production of bioactive peptides with antioxidant properties by enzymatic hydrolysis with Papain

(2018) Juliana Cotabarren et al.   FOOD CHEMISTRY

Antioxidant capacity of Mexican chia (Salvia hispanica L.) protein hydrolyzates

(2017) Yasser Chim-Chi et al.   Journal of Food Measurement and Characterization

Potential role of bioactive peptides in prevention and treatment of chronic diseases: a narrative review

(2016) Arrigo F G Cicero et al.   BRITISH JOURNAL OF PHARMACOLOGY

A peptidomic approach for the identification of antioxidant and ACE-inhibitory peptides in sardinelle protein hydrolysates fermented by Bacillus subtilis A26 and Bacillus amyloliquefaciens An6

(2016) Ines Jemil et al.   FOOD RESEARCH INTERNATIONAL

Characterization of peptides from common bean protein isolates and their potential to inhibit markers of type-2 diabetes, hypertension and oxidative stress

(2016) Luis Mojica et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A novel anticoagulant peptide from the Nori hydrolysate

(2016) P. Indumathi et al.   Journal of Functional Foods

Food-Derived Bioactive Peptides on Inflammation and Oxidative Stress

(2014) Subhadeep Chakrabarti et al.   Biomed Research International

LC–MS/MS coupled with QSAR modeling in characterising of angiotensin I-converting enzyme inhibitory peptides from soybean proteins

(2013) Yuchen Gu et al.   FOOD CHEMISTRY

Enzymatic hydrolysis of rice dreg protein: Effects of enzyme type on the functional properties and antioxidant activities of recovered proteins

(2012) Qiang Zhao et al.   FOOD CHEMISTRY

Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods

(2012) Maira R. Segura-Campos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Protein content, oil content and fatty acid profiles as potential criteria to determine the origin of commercially grown chia (Salvia hispanica L.)

(2011) Ricardo Ayerza (h) et al.   INDUSTRIAL CROPS AND PRODUCTS