<i>In vitro</i> inhibitory effect of five natural sweeteners on α-glucosidase and α-amylase-Reference-Cited by-同舟云学术

In vitro inhibitory effect of five natural sweeteners on α-glucosidase and α-amylase

Published:2024 Issue:4 Volume:15 Page:2234-2248
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Jiang Jiequn¹²^ORCID,Fan Heliang¹²,Zhou Jie¹²,Qin Jingkai¹²,Qin Zhongyi¹²,Chen Mei¹²,Shen Yuanyuan¹²,Liu Xiaoling¹²^ORCID

Affiliation:

1. College of Light and Food Engineering, Guangxi University, Nanning 530004, China

2. Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities, Education Department of Guangxi Zhuang Autonomous Region, Nanning 530004, China

Abstract

Hydrogen bonding and hydrophobic interactions are the primary forces between CT, CR and GA and α-glucosidase/α-amylase.

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D3FO05234F

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4. Differential α-amylase/α-glucosidase inhibitory activities of plant-derived phenolic compounds: a virtual screening perspective for the treatment of obesity and diabetes

5. A review of alpha-glucosidase inhibitors from plants as potential candidates for the treatment of type-2 diabetes

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