Development of a thin-layer chromatography gel-overlay α-glucosidase inhibition assay-Reference-Cited by-同舟云学术

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Development of a thin-layer chromatography gel-overlay α-glucosidase inhibition assay

Published:2023-12 Issue:6 Volume:36 Page:483-491
ISSN:0933-4173
Container-title:JPC – Journal of Planar Chromatography – Modern TLC
language:en
Short-container-title:JPC-J Planar Chromat

Author:

Capozza Giuliana P.,Salazar Mario O.,Ramallo I. Ayelen,Furlan Ricardo L. E.^ORCID

Funder

Agencia Nacional de Promoción de la Investigación, el Desarrollo Tecnológico y la Innovación

Agencia Santafesina de Ciencia, Tecnología e Innovación

Consejo Nacional de Investigaciones Científicas y Técnicas

Universidad Nacional de Rosario

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s00764-023-00279-4.pdf

Reference26 articles.

1. Di Stefano E, Oliviero T, Udenigwe CC (2018) Functional significance and structure–activity relationship of food-derived α-glucosidase inhibitors. Curr Opin Food Sci 20:7–12. https://doi.org/10.1016/j.cofs.2018.02.008

2. Cabezudo I, Salazar MO, Ramallo IA, Furlan RLE (2022) Effect-directed analysis in food by thin-layer chromatography assays. Food Chem 390:132937. https://doi.org/10.1016/j.foodchem.2022.132937

3. Ramallo IA, Salazar MO, Mendez L, Furlan RLE (2011) Chemically engineered extracts: source of bioactive compounds. Acc Chem Res 44:241–250. https://doi.org/10.1021/AR100106N

4. Ramallo IA, Salazar MO, García P, Furlan RLE (2018) Chemical diversification of natural product extracts. In: Atta-ur-Rahman FRS (ed) Studies in Natural Products Chemistry. Elsevier, Amsterdam, pp 371–398. https://doi.org/10.1016/B978-0-44464181-6.00010-3

5. Cabezudo I, Ramallo IA, Alonso VL, Furlan RLE (2021) Effect directed synthesis of a new tyrosinase inhibitor with anti-browning activity. Food Chem 341:128232. https://doi.org/10.1016/j.foodchem.2020.128232

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