The involvement of phenolic-rich extracts from Galician autochthonous extra-virgin olive oils against the α-glucosidase and α-amylase inhibition-Reference-Cited by-同舟云学术

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The involvement of phenolic-rich extracts from Galician autochthonous extra-virgin olive oils against the α-glucosidase and α-amylase inhibition

Published:2019-02 Issue: Volume:116 Page:447-454
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Figueiredo-González M.,Reboredo-Rodríguez P.,González-Barreiro C.,Carrasco-Pancorbo A.,Cancho-Grande B.,Simal-Gándara J.

Funder

Interreg

Xunta de Galicia

European Regional Development Fund

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. In vitro potential of Ascophyllum nodosum phenolic antioxidant-mediated α-glucosidase and α-amylase inhibition;Apostolidis;Journal of Food Science,2010

2. Evaluating the potential of phenolic profiles as discriminant features among extra virgin olives oils form Moroccan controlled designations of origin;Bajoub;Food Research International,2016

3. In-depth two-year study of phenolic profile variability among olive oils from autochthonous and Mediterranean varieties in Morocci, as revealed by a LC-MS chemometric profiling approach;Bajoub;International Journal of Molecular Sciences,2017

4. Type 2 diabetes;Chatterjee;The Lancet,2017

5. Inhibition of α-glucosidase and α-amylase by Spanish extra virgin olive oils: The involvement of bioactive compounds other than oleuropein and hydroxytyrosol;Collado-González;Food Chemistry,2017

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