ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat.

Foods · 2020 · PMC7404683 · PMID 32610526

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highly significantno p-value reported

Highly significant correlations were found between sample concentration of 50% inhibition of ACE (IC 50 ) and total phenolic compounds of fermented flour and biscuits before and after digestion for each applied LAB, thus indicating a link between phenolic compound content and ACE inhibitory activity.

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