Evaluation of the in vitro α-glucosidase inhibitory activity of green tea polyphenols and different tea types

Journal of the Science of Food and Agriculture

Volumn 96, Issue 3, 2016, Pages 777-782

  Yang, Xiaoping ^a,b   Kong, Fanbin ^b  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

Antioxidant capacity; Enzyme inhibition; Tea; Tea polyphenols; glucosidase

Indexed keywords

ANTIDIABETIC AGENT; ANTIOXIDANT; GLYCOSIDASE INHIBITOR; PLANT EXTRACT; POLYPHENOL; TEA;

CAMELLIA SINENSIS; CHEMISTRY; CLASSIFICATION; COMPLICATION; HYDROLYSIS; HYPERGLYCEMIA; METABOLISM; NON INSULIN DEPENDENT DIABETES MELLITUS; PLANT LEAF; PRECIPITATION; TEA;

ANTIOXIDANTS; CAMELLIA SINENSIS; CHEMICAL PRECIPITATION; DIABETES MELLITUS, TYPE 2; GLYCOSIDE HYDROLASE INHIBITORS; HYDROLYSIS; HYPERGLYCEMIA; HYPOGLYCEMIC AGENTS; PLANT EXTRACTS; PLANT LEAVES; POLYPHENOLS; TEA;

EID: 84955641962     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7147     Document Type: Article

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