The angiotensin converting enzyme (ACE) inhibitory activity and phenolics profile of fermented flours and of baked and digested buckwheat biscuits was studied. The fermentation of buckwheat flour by select lactic acid bacteria (LAB) caused a decrease in ACE inhibitory activity
Journal of the American College of Cardiology, 57(20), 2020-2028 (2011-05-14)
Our objective was to test the hypothesis that there is a significant diurnal variation for the therapeutic benefit of angiotensin-converting enzyme (ACE) inhibitors on pressure-overload cardiovascular hypertrophy. Physiological and molecular processes exhibit diurnal rhythms that may affect efficacy of disease
Identification of antihypertensive peptides derived from low molecular weight casein hydrolysates generated during fermentation by Bifidobacterium longum KACC 91563
Ha GE, et al.
Korean journal for food science of animal resources, 35(6), 738-738 (2015)
Discover critical characteristics to consider when working with enzyme inhibitors, such as cell permeability, the prozone effect, and Lipinski’s rule of 5.