Fatty Acids, Epicatechin-Dimethylgallate, and Rutin Interact with Buckwheat Starch Inhibiting Its Digestion by Amylase: Implications for the Decrease in Glycemic Index by Buckwheat Flour
Author:
Affiliation:
1. Department of Bioscience, Kyushu Dental College, Kitakyushu 803-8580, Japan
2. Department of Nutritional Science, Kyushu Women's University, Kitakyushu 807-8586, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf102313b
Reference48 articles.
1. Nutritional Properties of Starch in Buckwheat Products: Studies in Vitro and in Vivo
2. Nutritional composition and flavonoids content of flour from different buckwheat cultivars
3. Resistant Starch Formation Following Autoclaving of Buckwheat (Fagopyrum esculentum Moench) Groats. An In Vitro Study
4. Buckwheat starch: structure, functionality and enzymein vitrosusceptibility upon the roasting process
5. Partial Characterization of Buckwheat (Fagopyrum esculentum) Starch
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