PMID:
J Food Biochem. 2019 Dec 26:e13126. Epub 2019 Dec 26. PMID: 31877235
Abstract Title:
Antioxidant and antihypertensive effects of garlic protein and its hydrolysates and the related mechanism.
Abstract:
Garlic protein (GP) was enzymatically hydrolyzed using pepsin and trypsin followed by the evaluation of antioxidant and angiotensin-converting enzyme (ACE) inhibitory activities of GP and its hydrolysates. The antihypertensive effects of GP and its hydrolysates were determined in vivo. The results showed that GP and its hydrolysates namely GPH-P (pepsin) and GPH-T (trypsin) possessed appreciable antioxidant and ACE inhibitory activities. The ACE inhibitory activity of GP, GPH-T, and GPH-P was in consistent with their antioxidant activities. GP and its hydrolysates offered significant protective effects against HO-induced oxidative damage (p
Health Time 