Curcumin as a mild natural α‐glucosidase inhibitor: a study on its mechanism in vitro-Reference-Cited by-同舟云学术

Curcumin as a mild natural α‐glucosidase inhibitor: a study on its mechanism in vitro

Published:2021-11-08 Issue: Volume: Page:
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Liu Yujia¹^ORCID,Zhu Jie¹,Yu Jiamei¹,Chen Xu¹,Zhang Shuyan¹,Cai Yanxue¹,Li Lin¹

Affiliation:

1. Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan 523808 China

Funder

Natural Science Foundation of Guangdong Province

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15433

Reference46 articles.

1. Biological activities of curcuminoids, other biomolecules from turmeric and their derivatives – A review

2. Coconut ( Cocos nucifera L.) sap as a potential source of sugar: Antioxidant and nutritional properties

3. Specificity of Processing α-Glucosidase I Is Guided by the Substrate Conformation

4. In vitro evaluation of the α-glucosidase inhibitory potential of methanolic extracts of traditionally used antidiabetic plants

5. The effects of curcumin, mangiferin, resveratrol and other natural plant products on aminopeptidase B activity

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