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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: 3846

© 2012 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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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:

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