Anti-α-glucosidase activity of Chinese traditionally fermented soybean (douchi)
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference26 articles.
1. Hyperglycaemia and α-glucosidase inhibitors;Alain;Diabetes Research and Clinical Practice,1998
2. DPPH radical-scavenging compounds from Dou-Chi, a soybean fermented food;Chen;Bioscience Biotechnology Biochemistry,2005
3. Effects of a medical food containing an herbal α-glucosidase inhibitor on postprandial glycemia and insulinemia in healthy adults;Heacock;Journal of the American Dietetic Association,2005
4. α-Glucosidase inhibitors for patients with type 2 diabetes;Floris;Diabetes Care,2005
5. Efficacy and safety of Touchi extract, an α-glucosidase inhibitor derived from fermented soybeans, in non-insulin-dependent diabetic mellitus;Fujita;Journal of Nutritional Biochemistry,2001
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