Inhibition of α-Amylase and Glucoamylase by Tannins Extracted from Cocoa, Pomegranates, Cranberries, and Grapes-Reference-Cited by-同舟云学术

Inhibition of α-Amylase and Glucoamylase by Tannins Extracted from Cocoa, Pomegranates, Cranberries, and Grapes

Published:2013-02-08 Issue:7 Volume:61 Page:1477-1486
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Barrett Ann¹,Ndou Tshinanne¹,Hughey Christine A.²,Straut Christine³,Howell Amy⁴,Dai Zifei⁵,Kaletunc Gonul⁵

Affiliation:

1. PORT/Combat Feeding Directorate, US Army Natick Soldier Research, Development & Engineering Center (NSRDEC), Natick, Massachusetts 01760-5018, United States

2. Department of Chemistry and Biochemistry, James Madison University, Harrisonburg, Virginia 22807, United States

3. Batelle/Warfighter Science, Technology & Research Directorate, US Army NSRDEC, Natick, Massachusetts 01760, United States

4. Marucci Center for Blueberry Cranberry Research, Rutgers University, Chatsworth, New Jersey 08019, United States

5. Department of Food, Agricultural and Biological Engineering, Ohio State University, Columbus, Ohio 43210-1057, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf304876g

Reference44 articles.

1. Consumption of the slow-digesting waxy maize starch leads to blunted plasma glucose and insulin response but does not influence energy expenditure or appetite in humans

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