Modification of In Vitro and In Vivo Antioxidant Activity by Consumption of Cooked Chickpea in a Col...
Modification of In Vitro and In Vivo Antioxidant Activity by Consumption of Cooked Chickpea in a Colon Cancer Model
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Publisher
Switzerland: MDPI AG
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Language
English
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Switzerland: MDPI AG
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Chickpea has been classified as a nutraceutical food due to its phytochemical compounds, showing antioxidant, anti-inflammatory, and anticancer activity. To investigate this, we evaluated the effect of cooking on the nutritional and non-nutritional composition and the in vitro and in vivo antioxidant activity of chickpea seed. The latter was determ...
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Modification of In Vitro and In Vivo Antioxidant Activity by Consumption of Cooked Chickpea in a Colon Cancer Model
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TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_7551972
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_7551972
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ISSN
2072-6643
E-ISSN
2072-6643
DOI
10.3390/nu12092572
