Enzyme-assisted extraction of phenolics from winemaking by-products: Antioxidant potential and inhibition of alpha-glucosidase and lipase activities

Author:

de Camargo Adriano Costa,Regitano-d’Arce Marisa Aparecida Bismara,Biasoto Aline Camarão Telles,Shahidi Fereidoon

Funder

FAPESP

Natural Science and Engineering Research Council

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Caffeic acid phenethyl ester modulates aflatoxin B1-induced hepatotoxicity in rats;Akçam;Cell Biochemistry and Function,2013

2. Review of nut phytochemicals, fat-soluble bioactives, antioxidant components and health effects;Alasalvar;British Journal of Nutrition,2015

3. Phenolics of selected lentil cultivars: Antioxidant activities and inhibition of low-density lipoprotein and DNA damage;Alshikh,2015

4. Antioxidant and angiotensin I converting enzyme (ACE) inhibitory activities of date seed protein hydrolysates prepared using Alcalase, Flavourzyme and Thermolysin;Ambigaipalan,2015

5. Phenolic compounds and antioxidant activity of hydroalcoholic extracts of wild and cultivated murtilla (Ugni molinae Turcz.);Augusto;Food Science and Technology (Campinas),2014

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