Anti-oxidant, anti-glycant, and inhibitory activity against α-amylase and α-glucosidase of selected spices and culinary herbs

International Journal of Food Sciences and Nutrition

Volumn 62, Issue 2, 2011, Pages 175-184

  Cazzola, Roberta ^a   Camerotto, Carla ^a   Cestaro, Benvenuto ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Antioxidants; Atherosclerosis; Culinary herbs; Diabetes; Glycemic control; Spices

Indexed keywords

ALPHA GLUCOSIDASE; AMYLASE; ANTIDIABETIC AGENT; ANTIOXIDANT; ENZYME INHIBITOR;

ANIMAL; ARTICLE; DRUG ANTAGONISM; DRUG EFFECT; LIPID PEROXIDATION; SPICE;

ALPHA-AMYLASES; ALPHA-GLUCOSIDASES; ANIMALS; ANTIOXIDANTS; ENZYME INHIBITORS; HYPOGLYCEMIC AGENTS; LIPID PEROXIDATION; SPICES;

ALLIUM CEPA; ALLIUM SATIVUM; LAMIACEAE; OCIMUM; PETROSELINUM CRISPUM; ROSMARINUS OFFICINALIS;

EID: 79551485515     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2010.529068     Document Type: Article

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