Inhibitory activity of phenolic compounds from extra virgin olive oils on the enzymes involved in diabetes, obesity and hypertension

Journal of Food Biochemistry

Volumn 35, Issue 2, 2011, Pages 381-399

  Loizzo, M R ^a   Lecce, G Di ^b   Boselli, E ^b   Menichini, F ^a   Frega, N G ^b  

^a UNIVERSITY OF CALABRIA   (Italy)

^b UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ACE-INHIBITORY ACTIVITY; ANGIOTENSIN I-CONVERTING ENZYME; ANGIOTENSIN-CONVERTING ENZYME; DIETARY MANAGEMENT; DIGESTIVE ENZYMES; EXTRA VIRGIN OLIVE OIL; GLUCOSIDASE; HEALTH BENEFITS; HIGH CONCENTRATION; IN-VITRO; IN-VIVO; INHIBITORY ACTIVITY; INHIBITORY CONCENTRATION; MEDITERRANEAN DIET; MULTIVARIATE STATISTICAL MODELS; P-COUMARIC ACID; PHENOLIC COMPOUNDS; PHENOLICS; POTENTIAL HEALTH; STRONGER ACTIVITIES; TOTAL PHENOLIC CONTENT; VANILLIC ACIDS;

CARBOHYDRATES; CATALYSTS; ENZYMES; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLASES; MULTIVARIANT ANALYSIS; NUTRITION; PHENOLS; TRACE ELEMENTS; VEGETABLE OILS;

AMYLASES;

EID: 79953277444     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2010.00390.x     Document Type: Article

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