Is there consistency between the binding affinity and inhibitory potential of natural polyphenols as α-amylase inhibitors?

Critical Reviews in Food Science and Nutrition

Volumn 56, Issue 10, 2016, Pages 1630-1639

  Xu, Wei ^a   Shao, Rong ^a   Xiao, Jianbo ^b,c  

^a YANCHENG INSTITUTE OF TECHNOLOGY   (China)

^b UNIVERSITY OF WÜRZBURG   (Germany)

^c University of Macau   (China)

Author keywords

Polyphenols; Structure activity relationship; Structure affinity relationship; amylase

Indexed keywords

BINDING ENERGY; FLAVONOIDS; PHENOLS;

AFFINITY PROPERTIES; ALPHA AMYLASE; BINDING AFFINITIES; POLYPHENOLS; STRUCTURE ACTIVITY RELATIONSHIPS; STRUCTURE-AFFINITY RELATIONSHIPS;

AMYLASES;

AMYLASE; ANTHOCYANIN; CATECHIN; COUMARIC ACID; FLAVONOID; HYDROXYBENZOIC ACID DERIVATIVE; PHENOLIC ACID; POLYPHENOL; PROANTHOCYANIDIN; STILBENE DERIVATIVE; TANNIN DERIVATIVE;

ANTAGONISTS AND INHIBITORS; CHEMISTRY; STRUCTURE ACTIVITY RELATION;

ALPHA-AMYLASES; ANTHOCYANINS; CATECHIN; COUMARIC ACIDS; FLAVONOIDS; HYDROXYBENZOATES; POLYPHENOLS; PROANTHOCYANIDINS; STILBENES; STRUCTURE-ACTIVITY RELATIONSHIP; TANNINS;

EID: 84985982417     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2013.793652     Document Type: Article

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