Identification and action of phenolic compounds of Jatobá-do-cerrado (Hymenaea stignocarpa Mart.) on α-amylase and α-glucosidase activities and flour effect on glycemic response and nutritional quality of breads

Author:

Silva Cintia Pereira daORCID,Soares-Freitas Rosana Aparecida Manólio,Sampaio Geni Rodrigues,Santos Millena Cristina Barros,do Nascimento Talita Pimenta,Cameron Luiz Claudio,Ferreira Mariana Simões Larraz,Arêas José Alfredo Gomes

Funder

Fundação de Amparo à Pesquisa do Estado de São PauloFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de JaneiroFundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro (FAPERJ)

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. AACC International. Approved methods of analysis, 11th Ed. Method 44-15.02. Moisture - air-oven methods. AACC International, St. Paul, MN, U.S.A.

2. Soybean phenolic-rich extracts inhibit key-enzymes linked to type 2 diabetes (α-amylase and α-glucosidase) and hypertension (angiotensin I converting enzyme) in vitro;Ademiluyi;Experimental and Toxicologic Pathology,2013

3. Legumes as a source of natural antioxidants;Amarowicz;European Journal of Lipid Science and Technology,2008

4. Classification and diagnosis of diabetes. sec. 2. in standards of medical care in Diabetes–2016;American Diabetes Association;Diabetes Care 2016,2016

5. Official methods of analyses;Association of official analytical chemists (AOAC),2010

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