Effect of fermented soybean condiment supplemented diet on α-amylase and α-glucosidase activities in Streptozotocin-induced diabetic rats

Journal of Functional Foods

Volumn 9, Issue 1, 2014, Pages 1-9

  Ademiluyi, Adedayo O ^a   Oboh, Ganiyu ^a   Boligon, Aline A ^b   Athayde, Margareth L ^b  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

^b FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

Author keywords

Diabetes mellitus; Fermented condiment; Glycine max (L.) Merrill; Polyphenols; Amylase inhibition; Glucosidase inhibition

Indexed keywords

EID: 84902658718     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2014.04.003     Document Type: Article

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