Open access peer-reviewed chapter

Antihypertensive and Antioxidant Effects of Functional Foods Containing Chia (Salvia hispanica) Protein Hydrolysates

By Ine M. Salazar-Vega, Maira R. Segura-Campos, Luis A. Chel-Guerrero and David A. Betancur-Ancona

Submitted: March 24th 2011Reviewed: July 27th 2011Published: February 1st 2012

DOI: 10.5772/30993

Downloaded: 3517

How to cite and reference

Link to this chapter Copy to clipboard

Cite this chapter Copy to clipboard

Ine M. Salazar-Vega, Maira R. Segura-Campos, Luis A. Chel-Guerrero and David A. Betancur-Ancona (February 1st 2012). Antihypertensive and Antioxidant Effects of Functional Foods Containing Chia (Salvia hispanica) Protein Hydrolysates, Scientific, Health and Social Aspects of the Food Industry, Benjamin Valdez, IntechOpen, DOI: 10.5772/30993. Available from:

chapter statistics

3517total chapter downloads

More statistics for editors and authors

Login to your personal dashboard for more detailed statistics on your publications.

Access personal reporting

Related Content

This Book

Next chapter

Wine as Food and Medicine

By Heidi Riedel, Nay Min Min Thaw Saw, Divine N. Akumo, Onur Kütük and Iryna Smetanska

Related Book

First chapter

Physical and Chemical Characteristics of Tropical and Non-Conventional Fruits

By Ítalo Herbert Lucena Cavalcante, Lourival Ferreira Cavalcante, João Marcos de Sousa Miranda and Antonio Baldo Geraldo Martins

We are IntechOpen, the world's leading publisher of Open Access books. Built by scientists, for scientists. Our readership spans scientists, professors, researchers, librarians, and students, as well as business professionals. We share our knowledge and peer-reveiwed research papers with libraries, scientific and engineering societies, and also work with corporate R&D departments and government entities.

More about us