A Review on Structure–Activity Relationship of Dietary Polyphenols Inhibiting α-Amylase
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408398.2010.548108
Reference67 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. Interaction of Plant Polyphenols with Salivary Proteins
4. Hypolipidemic effects of proanthocyanidins and their underlying biochemical and molecular mechanisms
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