Effects of Roasting and Extrusion Puffing on the Antihypertensive Activity of Blended Grains in Spontaneously Hypertensive Rats

Figure 1

(a) Total phenolic content, (b) total flavonoid content, and (c) in vitro ACE inhibitory activity of differently processed blended grains. GAE, gallic acid equivalent; QUE, quercetin equivalent; ACE, angiotensin-converting enzyme; NPBG, nonprocessed blended grains; RBG, roasted blended grains; EPBG, extrusion puffed blended grains. Data are expressed as the means ± standard error of the means. ^(A–C)The values with different letters indicate significant differences at .

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