Obtención de fermentados de chía con actividad antihipertensiva
DOI:
https://doi.org/10.29105/idcyta.v8i1.79Keywords:
Antihipertensivo, ECA, Lactococcus, Salvia hispánica, ChíaAbstract
The presence of bioactive compounds in food has taken relevance, since it has been seen that they contain antioxidant, antihistamine, anticancer, antihypertensive, etc., properties that we can take advantage to improve health. However, it is necessary to extract them from the original source. In this work we are going to show how a fermentation of chia flour with bacteria of the Lactococcus gender helps to release compounds with antihypertensive activity. Because they could inhibit the activity of the angiotensin converting enzyme (ACE) (one of the enzymes responsible for raising up the blood pressure).
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