Potential contribution of Amadori compounds to antioxidant and angiotensin I converting enzyme inhibitory activities of raw and black garlic
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DOI: 10.1016/j.lwt.2020.109553
Abstract: Abstract Black garlic extracts had higher antioxidant and angiotensin I converting enzyme (ACE) inhibitory potential than raw garlic extracts. Black garlic extract contained large amounts of Amadori compounds (ACs), especially N-(1-deoxy-D-fructos-1-yl)- l -arginine (Fru-Arg) (1.0–5.0 mg/g),… read more here.
Keywords: antioxidant angiotensin; amadori compounds; converting enzyme; angiotensin converting ... See more keywords