Amino Acids Extract from Black Bean Seeds (Phaseolus Vulgaris L.) Inhibit Hemoglobin Polymerization and Modulate Erythrocyte Membrane AtpasesIn Sickle Cell Disease (SCD)

Back ground: The basic extracts involved in the formulation of functional foods/nutraceutics must first be the subject of preclinical and clinical trials. The several studies were shown that amino acids extract from black bean seeds (Phaseolus vulgaris L.) have antisickling, antioxidant and anti-haemolitic properties.

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