Active substances and in vitro anti-diabetic effects of a traditional folk remedy Bian-Que Triple-Bean Soup as affected by the boiling time

Food and Function

Volumn 4, Issue 4, 2013, Pages 635-643

  Song, Yang ^a   Xu, Baojun ^a   Cai, Weixi ^a  

^a BNU HKBU UNITED INTERNATIONAL COLLEGE   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ALPHA GLUCOSIDASE; ANTIDIABETIC AGENT; ANTIOXIDANT; ENZYME INHIBITOR; PLANT EXTRACT;

ARTICLE; CHEMISTRY; CHINESE MEDICINE; COOKING; DIABETES MELLITUS; DIET THERAPY; DRUG ANTAGONISM; EVALUATION; FABACEAE; METABOLISM; METHODOLOGY; TIME;

ALPHA-GLUCOSIDASES; ANTIOXIDANTS; COOKING; DIABETES MELLITUS; ENZYME INHIBITORS; FABACEAE; HYPOGLYCEMIC AGENTS; MEDICINE, CHINESE TRADITIONAL; PLANT EXTRACTS; TIME FACTORS;

EID: 84884188274     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c3fo30303a     Document Type: Article

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