The influence of heat treatment of chickpea seeds on antioxidant and fibroblast growth-stimulating activity of peptide fractions obtained from proteins digested under simulated gastrointestinal conditions

Antimicrobial, Wound Healing And Antioxidant Activities Of Anthocephalus cadamba

(2016) SP Umachigi et al.   African Journal of Traditional Complementary and Alternative Medicines

Food-Derived Bioactive Peptides on Inflammation and Oxidative Stress

(2014) Subhadeep Chakrabarti et al.   Biomed Research International

Biologically active peptides obtained by enzymatic hydrolysis of Adzuki bean seeds

(2013) Agata Durak et al.   FOOD CHEMISTRY

The impact of fermentation and in vitro digestion on formation angiotensin converting enzyme (ACE) inhibitory peptides from pea proteins

(2013) Anna Jakubczyk et al.   FOOD CHEMISTRY

Release of multifunctional peptides by gastrointestinal digestion of sea cucumber (Isostichopus badionotus)

(2013) Juan Antonio Pérez-Vega et al.   Journal of Functional Foods

Antioxidant and metal chelating activities of peptide fractions from phaseolin and bean protein hydrolysates

(2012) Janet Carrasco-Castilla et al.   FOOD CHEMISTRY

Evaluation of free radical-scavenging activities of sweet potato protein and its hydrolysates as affected by single and combination of enzyme systems

(2012) Miao Zhang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of thermal treatment on the characteristic properties of loach peptide

(2012) Lijun You et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Purification and identification of antioxidant peptides from chickpea (Cicer arietinum L.) albumin hydrolysates

(2012) Xiaohong Kou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Affinity purification and characterisation of chelating peptides from chickpea protein hydrolysates

(2011) Cristina Torres-Fuentes et al.   FOOD CHEMISTRY

Effect of Peptide Size on Antioxidant Properties of African Yam Bean Seed (Sphenostylis stenocarpa) Protein Hydrolysate Fractions

(2011) Comfort F. Ajibola et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

ANGIOTENSIN I-CONVERTING ENZYME INHIBITORY AND ANTIOXIDANT PEPTIDE FRACTIONS FROM HARD-TO-COOK BEAN ENZYMATIC HYDROLYSATES

(2011) JORGE RUIZ-RUIZ et al.   JOURNAL OF FOOD BIOCHEMISTRY

Antioxidant and potential anti-inflammatory activity of extracts and formulations of white tea, rose, and witch hazel on primary human dermal fibroblast cells

(2011) Tamsyn SA Thring et al.   Journal of Inflammation-London

Effect of chickpea protein hydrolysates on cell proliferation and in vitro bioavailability

(2010) Julio Girón-Calle et al.   FOOD RESEARCH INTERNATIONAL

Cosmeceuticals and peptides

(2009) Lijuan Zhang et al.   CLINICS IN DERMATOLOGY

Chickpea protein hydrolysate as a substitute for serum in cell culture

(2008) Julio Girón-Calle et al.   CYTOTECHNOLOGY

Low cytotoxicity of creams and lotions formulated with Buriti oil (Mauritia flexuosa) assessed by the neutral red release test

(2008) Cinthia Fernanda Zanatta et al.   FOOD AND CHEMICAL TOXICOLOGY

Reducing, Radical Scavenging, and Chelation Properties of in Vitro Digests of Alcalase-Treated Zein Hydrolysate

(2008) Lijuan Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antibacterial, antioxidant and fibroblast growth stimulation of aqueous extracts of Ficus asperifolia Miq. and Gossypium arboreum L., wound-healing plants of Ghana

(2008) Kofi Annan et al.   JOURNAL OF ETHNOPHARMACOLOGY

Neutral red uptake assay for the estimation of cell viability/cytotoxicity

(2008) Guillermo Repetto et al.   Nature Protocols

Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH)

(2007) Yanhong Li et al.   FOOD CHEMISTRY