Antioxidant, α-amylase and α-glucosidase inhibitory ability effects of sesame meal ethanol extract

Author:

Wu Ying Jin Zhu1ORCID,Kim Myung Hyun1ORCID,Han Young Sil1ORCID

Affiliation:

1. Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Republic of Korea

Publisher

Korean Society for Applied Biological Chemistry

Subject

Organic Chemistry,Bioengineering

Reference46 articles.

1. Choi CE (1998) History and Science of Sesame Oil and Perilla Oil. Korean J Food Cook Sci 14(4): 443-452. I410-ECN-0102-2009-570-009446907

2. Comparison between the nutritional quality of flour obtained from raw, roasted and fermented sesame (Sesamum indicum L.) seed grown in Nigeria

3. Lee MJ, Kim KH (2005) The comparison in the physicochemical properties of sesame seeds by producing areas. J Korean Soc Appl Biol Chem 48(2): 128-131

4. Kang MH, Oh MK, Bang JK, Kim Dh, Kang CH, Lee BH (2000) Varietal difference of lignan contents and fatty acid composition in Korean seame cultivars. Korean J Crop Sci 45(3): 203-206

5. Kim HW, Jeong SY, Woo SJ (1999) Studies on the physicochemical characteristics of sesame with roasting temperature. Korean Food Sci Technol 3(5): 1137-1143

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