In vitro α-amylase and α-glucosidase enzyme inhibition and antioxidant activity by capsaicin and piperine from Capsicum chinense and Piper nigrum fruits-Reference-Cited by-同舟云学术

In vitro α-amylase and α-glucosidase enzyme inhibition and antioxidant activity by capsaicin and piperine from Capsicum chinense and Piper nigrum fruits

Published:2021-01-04 Issue:3 Volume:56 Page:282-291
ISSN:0360-1234
Container-title:Journal of Environmental Science and Health, Part B
language:en
Short-container-title:Journal of Environmental Science and Health, Part B

Author:

Magaña-Barajas Elisa¹,Buitimea-Cantúa Génesis V.²³^ORCID,Hernández-Morales Alejandro⁴^ORCID,Torres-Pelayo Vianey del Rocio⁵,Vázquez-Martínez Juan⁶^ORCID,Buitimea-Cantúa Nydia E.²^ORCID

Affiliation:

1. Programa de Ingeniería en Tecnologías de Alimentos, Universidad Estatal de Sonora. Perimetral y Ley Federal del Trabajo s/n Colonia Apolo C, Sonora, Mexico

2. Tecnologico de Monterrey, Centro de Biotecnología-FEMSA, Monterrey, N.L., C.P, México

3. CINVESTAV, Departamento de Biotecnología y Bioquímica, Irapuato, Guanajuato, CP, México

4. Unidad Académica Multidisciplinaria Zona Huasteca. Universidad Autónoma de San Luis Potosí, Fraccionamiento Rafael Curiel, Ciudad Valles S.L.P, CP, Ciudad Valles San Luis Potosí, México

5. Facultad de Biología, Universidad Veracruzana, Xalapa, Ver., CP, México.;

6. Departamento de Ingeniería Bioquímica, Instituto Tecnologico Superior de Irapuato (ITESI), Tecnologico Nacional de Mexico (TecNM), Irapuato, Guanajuato, Mexico

Publisher

Informa UK Limited

Subject

Pollution,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/03601234.2020.1869477

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