Amaranth-hydrolyzate enriched cookies reduce the systolic blood pressure in spontaneously hypertensive rats

Noé Ontiveros, Verónica López-Teros, Marcela de Jesús Vergara-Jiménez, Alma Rosa Islas-Rubio, Feliznando Isidro Cárdenas-Torres, Edith Oliva Cuevas-Rodríguez, Cuauhtémoc Reyes-Moreno, Diana Maria Granda-Restrepo, Seneida Lopera-Cardona, Giovanni Isaí Ramírez-Torres, Francisco Cabrera-Chávez

Research output: Contribution to journalArticle

Original languageEnglish
Article number103613
JournalJournal of Functional Foods
Volume64
DOIs
StatePublished - Jan 2020
Externally publishedYes

Keywords

  • Amaranth protein
  • Antihypertensive peptides
  • Bioactive compounds
  • Functional foods

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  • Cite this

    Ontiveros, N., López-Teros, V., Vergara-Jiménez, M. D. J., Islas-Rubio, A. R., Cárdenas-Torres, F. I., Cuevas-Rodríguez, E. O., Reyes-Moreno, C., Granda-Restrepo, D. M., Lopera-Cardona, S., Ramírez-Torres, G. I., & Cabrera-Chávez, F. (2020). Amaranth-hydrolyzate enriched cookies reduce the systolic blood pressure in spontaneously hypertensive rats. Journal of Functional Foods, 64, [103613]. https://doi.org/10.1016/j.jff.2019.103613