Dietary polyphenols modulate starch digestion and glycaemic level: a review
Author:
Affiliation:
1. College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, P.R. China;
2. State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China
Funder
National Key R&D Program of China
National first-class discipline program of Food Science and Technology
Fundamental Research Funds for the Central Universities
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2018.1544883
Reference159 articles.
1. Inhibitory Activities of Cyanidin and Its Glycosides and Synergistic Effect with Acarbose against Intestinal α-Glucosidase and Pancreatic α-Amylase
2. Antioxidant and α-Amylase Inhibitory Compounds from Aerial Parts ofVarthemia iphionoidesBoiss
3. Effect of coffee roasting on in vitro α-glucosidase activity: Inhibition and mechanism of action
4. Polyphenol interaction with food carbohydrates and consequences on availability of dietary glucose
5. Polymeric tannins significantly alter properties and in vitro digestibility of partially gelatinized intact starch granule
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