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Effect of thermal treatment on phenolic compounds and functionality linked to type 2 diabetes and hypertension management of peruvian and brazilian bean cultivars (phaseolus vulgaris l.) using in vitro methods

2010-04-01

Abstract excerpt

The effect of thermal treatment on phenolic compounds and type 2 diabetes functionality linked to α-glucosidase and α-amylase inhibition and hypertension relevant angiotensin I-converting enzyme (ACE) inhibition were investigated in selected bean (Phaseolus vulgaris L.) cultivars from Peru and Brazil using in vitro models. Thermal processing by autoclaving decreased the total phenolic content in all cultivars, whe...

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Literature Corpus work
22a7b13b-a45d-561a-a383-61f81fa052bb
DOI
10.1111/j.1745-4514.2009.00281.x
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Effect of thermal treatment on phenolic compounds and functionality linked to type 2 diabetes and hypertension management of peruvian and brazilian bean cultivars (phaseolus vulgaris l.) using in vitro methodsDOI 10.1111/j.1745-4514.2009.00281.x
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