Generation of ACE inhibitory dipeptides by pork muscle dipeptidyl peptidases I and III

Please use this identifier to cite or link to this item: http://dspace.mediu.edu.my:8181/xmlui/handle/10261/3036

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DC Field	Value	Language
dc.creator	Sentandreu, Miguel Angel	-
dc.creator	Toldrá Vilardell, Fidel	-
dc.date	2008-02-25T10:36:11Z	-
dc.date	2008-02-25T10:36:11Z	-
dc.date	2005-08-07	-
dc.date.accessioned	2017-01-31T01:00:20Z	-
dc.date.available	2017-01-31T01:00:20Z	-
dc.identifier	51st International Congress of Meat Science & Technology. Baltimore, August 7-12, 2005.	-
dc.identifier	http://hdl.handle.net/10261/3036	-
dc.identifier.uri	http://dspace.mediu.edu.my:8181/xmlui/handle/10261/3036	-
dc.description	The proteolytic action of dipeptidyl peptidases I and III along the processing of dry-cured ham can generate dipeptides which, some of them, are able to considerably inhibit the activity of angiotensin-I converting enzyme. This could help to maintain an adequate systolic blood pressure even if dry-cured ham is present in the diet. This would be specially positive for hypertensive population from countries like Spain, having great tradition in consumption of dry-cured meat products	-
dc.description	I3P contract from the European Social Fund and by a Marie Curie grant (MERG-CT-2004-510652) from European Commision	-
dc.format	94494 bytes	-
dc.format	2459 bytes	-
dc.format	application/pdf	-
dc.format	text/plain	-
dc.language	eng	-
dc.publisher	American Meat Science Association	-
dc.rights	openAccess	-
dc.subject	Angiotensis Converting Enzyme Inhibitors	-
dc.subject	Dipeptidyl peptidases	-
dc.title	Generation of ACE inhibitory dipeptides by pork muscle dipeptidyl peptidases I and III	-
dc.type	Presentación	-
Appears in Collections:	Digital Csic

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