Modification of In Vitro and In Vivo Antioxidant Activity by Consumption of Cooked Chickpea in a Colon Cancer Model

Modification of In Vitro and In Vivo Antioxidant Activity by Consumption of Cooked Chickpea in a Colon Cancer Model

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 antioxidan...

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Bibliographic Details
Main Authors: María S. Cid-Gallegos, Xariss M. Sánchez-Chino, Isela Álvarez-González, Eduardo Madrigal-Bujaidar, Verónica R. Vásquez-Garzón, Rafael Baltiérrez-Hoyos, Saúl Villa-Treviño, Gloria Dávila-Ortíz, Cristian Jiménez-Martínez
Format: Article
Language:English
Published: MDPI AG 2020-08-01
Series:Nutrients
Subjects:
legumes
cooked chickpea
antioxidant activity
oxidation markers
colon cancer
Online Access:https://www.mdpi.com/2072-6643/12/9/2572

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