Hypoglycaemic Effects of Plants Food Constituents via Inhibition of Carbohydrate-Hydrolysing Enzymes: From Chemistry to Future Applications-Reference-Cited by-同舟云学术

Hypoglycaemic Effects of Plants Food Constituents via Inhibition of Carbohydrate-Hydrolysing Enzymes: From Chemistry to Future Applications

Published:2017-09-01 Issue: Volume: Page:135-161
ISSN:
Container-title:Natural Products Targeting Clinically Relevant Enzymes
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Author:

Loizzo Monica R.¹,Bonesi Marco¹,Nabavi Seyed M.²,Sobarzo-Sánchez Eduardo³⁴,Rastrelli Luca⁵,Tundis Rosa¹

Affiliation:

1. University of Calabria; Department of Pharmacy, Health and Nutritional Sciences; Rende (CS) Italy

2. Baqiyatallah University of Medical Sciences; Applied Biotechnology Research Center; Tehran Iran

3. University of Santiago de Compostela; Laboratory of Pharmaceutical Chemistry, Department of Organic Chemistry, Faculty of Pharmacy; 15782 Santiago de Compostela Spain

4. Universidad Central de Chile; Instituto de Investigación e Innovación en Salud, Facultad de Ciencias de la Salud; Fisciano (SA) Chile

5. University of Salerno; Department of Pharmacy; Fisciano (SA) Italy

Publisher

Wiley-VCH Verlag GmbH & Co. KGaA

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