An assessment of the interaction for three Chrysanthemum indicum flavonoids and α‐amylase by surface plasmon resonance
Author:
Affiliation:
1. College of Food Science and Technology Hunan Provincial Key Laboratory of Food Science and Biotechnology Hunan Agricultural University Changsha China
2. Hunan Co‐Innovation Center for Utilization of Botanical Functional Ingredients Changsha China
Funder
National Natural Science Foundation of China
Hunan Agricultural University
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1349
Reference40 articles.
1. Antioxidant and α-Amylase Inhibitory Compounds from Aerial Parts ofVarthemia iphionoidesBoiss
2. Structures Required of Flavonoids for Inhibiting Digestive Enzymes
3. Oscillating Glucose Is More Deleterious to Endothelial Function and Oxidative Stress Than Mean Glucose in Normal and Type 2 Diabetic Patients
4. Postprandial Glucose Regulation and Diabetic Complications
5. Anti-inflammatory and immunomodulatory activities of the extracts from the inflorescence of Chrysanthemum indicum Linné
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