Effect of Phenol and Alkylamide Interaction on α-Glucosidase Inhibition and Cellular Antioxidant Activity during In Vitro Digestion: Using Szechuan Pepper (<i>Zanthoxylum genus</i>) as a Model-Reference-Cited by-同舟云学术

Effect of Phenol and Alkylamide Interaction on α-Glucosidase Inhibition and Cellular Antioxidant Activity during In Vitro Digestion: Using Szechuan Pepper (Zanthoxylum genus) as a Model

Published:2024-05-03 Issue:20 Volume:72 Page:11531-11548
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhang Di¹,Lu Minmin¹,Liu Xuhao¹,Wei Xiaoou¹,Lv Guanhua¹,Shi Jiyong¹^ORCID,Battino Maurizio²³^ORCID,Chen Kexian⁴,Zou Xiaobo¹^ORCID

Affiliation:

1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China

2. International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China

3. Department of Clinical Sciences, Faculty of Medicine, Polytechnic University of Marche, Ancona 60100, Italy

4. School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, PR China

Funder

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c01544

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4. Continuous existence of Zanthoxylum (Rutaceae) in Southwest China since the Miocene

5. Chemical constituents of Zanthoxylum schinifolium (Rutaceae)