Impact of oxidation on the cardioprotective properties of the bioactive dipeptide AW in dry-cured ham

Alejandro Heres,Issei Yokoyama,Marta Gallego,Fidel Toldrá,Keizo Arihara,Leticia Mora

Food Research International（2022）

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摘要

•· The peptide AW and its oxidized form AWox, were quantified in Spanish dry-cured ham.•· No statistical differences were found between both species’ concentrations.•· Oxidation of AW altered its antioxidant potential depending on the assay.•· Oxidation of AW reduced its antihypertensive potential.

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关键词

Oxidation,Dry-cured ham,Bioactivity,Mass spectrometry,Ala-Trp,Antihypertensive

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