Valuation of the significant hypoglycemic activity of black currant anthocyanin extract by both starch structure transformation and glycosidase activity inhibition-Reference-Cited by-同舟云学术

Valuation of the significant hypoglycemic activity of black currant anthocyanin extract by both starch structure transformation and glycosidase activity inhibition

Published:2024-06 Issue: Volume:269 Page:132112
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Meng Xiangxing,Liu Rui,Xie Jiao,Li Liwei,Yu Kai,Liu Jianhui,Zhang Ye,Wang Hao

Funder

Guizhou Medical University

Tianjin University of Science and Technology

Tianjin Municipal Science and Technology Program

Tianjin University of Science and Technology State Key Laboratory of Food Nutrition and Safety

Publisher

Elsevier BV

Reference53 articles.

1. IDF Diabetes Atlas: global, regional and country-level diabetes prevalence estimates for 2021 and projections for 2045;Sun;Diabetes Res. Clin. Pract.,2022

2. Global and regional diabetes prevalence estimates for 2019 and projections for 2030 and 2045: results from the International Diabetes Federation Diabetes Atlas, 9th edition;Saeedi;Diabetes Res. Clin. Pract.,2019

3. Can postprandial blood glucose excursion be predicted in type 2 diabetes?;Franc;Diabetes Care,2010

4. Biological factors controlling starch digestibility in human digestive system;Li;Food Sci. Human Wellness,2023

5. Effect of Rosa Roxburghii juice on starch digestibility: a focus on the binding of polyphenols to amylose and porcine pancreatic α-amylase by molecular modeling;Zhu;Food Hydrocoll.,2022

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The interaction of polyphenols-polysaccharides and their applications: A review;International Journal of Biological Macromolecules;2024-10

2. The mechanism of purple sweet potato anthocyanin extract to reduce the digestion rate and improve the starch digestion characteristics based on dough system;International Journal of Biological Macromolecules;2024-10