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Antioxidant activity and angiotensin I-converting enzyme inhibition by enzymatic hydrolysates from bee bread.

Content Provider	Semantic Scholar
Author	Nagai, Takeshi Nagashima, Toshio Suzuki, Nobutaka Inoue, Reiji
Copyright Year	2005
Abstract	Enzymatic hydrolysates were prepared from bee bread using three proteases. The antioxidant properties of these hydrolysates were measured using four different methods. These had remarkable antioxidant activity similar or superior to that of 1 mM alpha-tocopherol. They also had high scavenging activities against active oxygen species as the superoxide anion radical and hydroxyl radicals. Moreover, they showed angiotensin I-converting enzyme inhibitory activities and the activities were similar to those from various fermented foods such as fish sauce, sake, vinegar, cheese, miso, and natto. The present studies reveal that enzymatic hydrolysates from bee bread are of benefit not only for the materials of health food diets, but also for in patients undergoing various diseases such as cancer, cardiovascular diseases, diabetes, and hypertension.
Starting Page	997
Ending Page	1003
Page Count	7
File Format	PDF HTM / HTML
Alternate Webpage(s)	http://www.znaturforsch.com/ac/v60c/60c0133.pdf
Alternate Webpage(s)	http://znaturforsch.com/ac/v60c/s60c0133.pdf
Alternate Webpage(s)	https://www.degruyter.com/downloadpdf/j/znc.2005.60.issue-1-2/znc-2005-1-224/znc-2005-1-224.pdf
PubMed reference number	15787258v1
Volume Number	60
Issue Number	1-2
Journal	Zeitschrift fur Naturforschung. C, Journal of biosciences
Language	English
Access Restriction	Open
Subject Keyword	Angiotensin-Converting Enzyme Inhibitors Angiotensins Anions Bees Cardiovascular Diseases Cheese Diabetes Mellitus Food Hydroxyl Radical Hypertensive disease Natto Neoplasms Patients Propolis Reactive Oxygen Species Superoxides Vinegar alpha Tocopherol antioxidant activity sauce
Content Type	Text
Resource Type	Article

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Antioxidant Activity and Angiotensin I-Converting Enzyme Inhibition by Enzymatic Hydrolysates from Bee Bread

ANGIOTENSIN-I-CONVERTING ENZYME INHIBITORY AND ANTIOXIDANT ACTIVITY OF TRYPTIC SPIRULINA PLATENSIS PROTEIN HYDROLYSATES: EFFECT OF HYDROLYSIS AND IN VITRO GASTROINTESTINAL DIGESTION

ANGIOTENSIN-I-CONVERTING ENZYME INHIBITORY AND ANTIOXIDANT ACTIVITY OF TRYPTIC SPIRULINA PLATENSIS PROTEIN HYDROLYSATES: EFFECT OF HYDROLYSIS AND IN VITRO GASTROINTESTINAL DIGESTION

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Antioxidant activity and angiotensin I-converting enzyme inhibition by enzymatic hydrolysates from bee bread.

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Antioxidant Activity and Angiotensin I-Converting Enzyme Inhibition by Enzymatic Hydrolysates from Bee Bread

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