Optimization of Extraction of Hypoglycemic Ingredients from Grape Seeds and Evaluation of α-Glucosidase and α-Amylase Inhibitory Effects In Vitro-Reference-Cited by-同舟云学术

Optimization of Extraction of Hypoglycemic Ingredients from Grape Seeds and Evaluation of α-Glucosidase and α-Amylase Inhibitory Effects In Vitro

Published:2018-04-18 Issue:5 Volume:83 Page:1422-1429
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Kong Fansheng¹²,Qin Yaru²,Su Zhipeng²,Ning Zhengxiang¹,Yu Shujuan¹³^ORCID

Affiliation:

1. School of Food Science and Engineering; South China Univ. of Technology; Guangzhou 560640 China

2. School of Pharmacy; Guangdong Pharmaceutical Univ.; Guangzhou 510006 China

3. Guangdong Province Key Lab. for Green Processing of Natural Products and Product Safety; Guangzhou 510640 China

Funder

Guangdong Province Science and Technology Project

China Postdoctoral Science Foundation

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14150/fullpdf

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3. Grape seed flavanols, but not port wine, prevent ethanol-induced neuronal lipofuscin formation;Assuncao;Brain Research,2007

4. Free radicals and grape seed proanthocyanidin extract: Importance in human health and disease prevention;Bagchi;Toxicology,2000

5. Antioxidant and hepatoprotective effects of procyanidins from wild grape (Vitis amurensis) seeds in ethanol-induced cells and rats;Bak;International Journal of Molecular Sciences,2016

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