Grape skin phenolics as inhibitors of mammalian α-glucosidase and α-amylase – effect of food matrix and processing on efficacy
Author:
Affiliation:
1. DeFENS
2. Department of Food
3. Environmental and Nutritional Sciences
4. Università degli Studi di Milano
5. 20133 Milano
6. Department of Agriculture University of Naples Federico II
7. 80055 Portici
8. Italy
Abstract
Inhibition of mammalian α-amylase and α-glucosidase was studied for white grape skin samples recovered from wineries and found to be higher than that of the drug acarbose.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2016/FO/C6FO00073H
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4. Antioxidant Activity of Minimally Processed Red Chicory (Cichorium intybus L.) Evaluated in Xanthine Oxidase-, Myeloperoxidase-, and Diaphorase-Catalyzed Reactions
5. Kinetic Analysis and Mechanism on the Inhibition of Chlorogenic Acid and Its Components against Porcine Pancreas α-Amylase Isozymes I and II
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