In Vitro Antidiabetic Activity Methods
Author:
Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-3942-9_7
Reference8 articles.
1. Khan MAB, Hashim MJ, King JK, Govender RD, Mustafa H, Al Kaabi J (2020) Epidemiology of type 2 diabetes—global burden of disease and forecasted trends. J Epidemiol Glob Health 10(1):107–111
2. Proença C, Ribeiro D, Freitas M, Fernandes E (2022) Flavonoids as potential agents in the management of type 2 diabetes through the modulation of α-amylase and α-glucosidase activity: a review. Crit Rev Food Sci 62(12):3137–3207
3. Apostolidis E, Kwon YI, Shetty K (2007) Inhibitory potential of herb, fruit, and fungal-enriched cheese against key enzymes linked to type 2 diabetes and hypertension. Innov Food Sci Emerg 8:46–54
4. Vinholes J, Grosso C, Andrade PB, Gil-Izquierdo A, Valentão P, de Pinho PG, Ferreres F (2011) In vitro studies to assess the antidiabetic, anti-cholinesterase andantioxidant potential of Spergularia rubra. Food Chem 129:454–462
5. Casertano M, Vito A, Aiello A, Imperatore C, Menna M (2023) Natural bioactive compounds from marine invertebrates that modulate key targets implicated in the onset of type 2 diabetes mellitus (T2DM) and its complications. Pharmaceutics 15(9):2321
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