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Volumn 7, Issue 3, 2016, Pages 1655-1663

Grape skin phenolics as inhibitors of mammalian α-glucosidase and α-amylase - Effect of food matrix and processing on efficacy

(5) Lavelli, V a Sri Harsha, P S C a Ferranti, P b Scarafoni, A a Iametti, S a

a UNIVERSITY OF MILAN (Italy)

b UNIVERSITY OF NAPLES FEDERICO II (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLASES; BINS; FLAVONOIDS; FOOD ADDITIVES; FOOD PROCESSING; FOOD PRODUCTS; FRUITS; MAMMALS; OLIGOMERS; PHENOLS; SOLUBILITY;

ALPHA AMYLASE; ALPHA GLUCOSIDASE; ENRICHED FOOD; FOOD MATRIXES; FOOD PROCESSING TECHNOLOGY; HYPERGLYCAEMIA; PROANTHOCYANIDINS; TYPE-2 DIABETES;

ENZYME INHIBITION;

ALPHA GLUCOSIDASE; AMYLASE; FOOD ADDITIVE; GLYCOSIDASE INHIBITOR; PHENOL DERIVATIVE; PLANT EXTRACT; PROANTHOCYANIDIN;

ANALYSIS; ANIMAL; ANTAGONISTS AND INHIBITORS; CHEMISTRY; FOOD HANDLING; FORTIFIED FOOD; FRUIT; ISOLATION AND PURIFICATION; KINETICS; PIG; RAT; VITIS;

ALPHA-AMYLASES; ALPHA-GLUCOSIDASES; ANIMALS; FOOD ADDITIVES; FOOD HANDLING; FOOD, FORTIFIED; FRUIT; GLYCOSIDE HYDROLASE INHIBITORS; KINETICS; PHENOLS; PLANT EXTRACTS; PROANTHOCYANIDINS; RATS; SWINE; VITIS;

EID: 84961744710 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c6fo00073h Document Type: Article

Times cited : (90)

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