α-Glucosidase and α-amylase inhibitory constituents of Tinospora crispa: Isolation and chemical profile confirmation by ultra-high performance liquid chromatography-quadrupole time-of-flight/mass spectrometry-Reference-Cited by-同舟云学术

α-Glucosidase and α-amylase inhibitory constituents of Tinospora crispa: Isolation and chemical profile confirmation by ultra-high performance liquid chromatography-quadrupole time-of-flight/mass spectrometry

Published:2015-06 Issue: Volume:16 Page:74-80
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Hamid H.A.,Yusoff M.M.,Liu M.,Karim M.R.

Funder

Universiti Malaysia Pahang

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

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3. Nutraceutical-based therapeutics and formulation strategies augmenting their efficiency to complement modern medicine. An overview;Braithwaite;Journal of Functional Foods,2014

4. Inhibitory effects of fucan sulfates on enzymatic hydrolysis of starch;Cho;Food Science and Technology,2011

5. Oral hypoglycemic agents;Davis,2001

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