Inhibitory effect of extracts from edible parts of nuts on α-amylase activity: a systematic review-Reference-Cited by-同舟云学术

Inhibitory effect of extracts from edible parts of nuts on α-amylase activity: a systematic review

Published:2024 Issue:10 Volume:15 Page:5209-5223
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Farazi Mena¹²^ORCID,Houghton Michael J.¹²^ORCID,Cardoso Barbara R.¹²^ORCID,Murray Margaret¹³^ORCID,Williamson Gary¹²^ORCID

Affiliation:

1. Department of Nutrition, Dietetics and Food, Monash University, BASE Facility, Level 1, 264 Ferntree Gully Road, Notting Hill, VIC 3168, Australia

2. Victorian Heart Institute, Monash University, 631 Blackburn Road, Clayton, VIC 3168, Australia

3. School of Health Sciences, Swinburne University of Technology, John St, Hawthorn, VIC 3122, Australia

Abstract

The inhibitory effect of extracts from edible parts of nuts on α-amylase activity in vitro, including inhibition of human α-amylase by polyphenol-rich chestnut and almond skin extracts.

Funder

Faculty of Medicine, Nursing and Health Sciences, Monash University

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D4FO00414K

Reference90 articles.

1. Dietary carbohydrates: a review of international recommendations and the methods used to derive them

2. α-Amylase Inhibitors: A Review of Raw Material and Isolated Compounds from Plant Source

3. Punicic acid: A potential compound of pomegranate seed oil in Type 2 diabetes mellitus management

4. Glycemic Load and Chronic Disease

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