Antioxidant and antidiabetic properties of tartary buckwheat rice flavonoids after in vitro digestion

Journal of Zhejiang University: Science B

Volumn 17, Issue 12, 2016, Pages 941-951

  Bao, Tao ^a   Wang, Ye ^b   Li, Yu ting ^a   Gowd, Vemana ^a   Niu, Xin he ^b   Yang, Hai ying ^b   Chen, Li shui ^b   Chen, Wei ^a   Sun, Chong de ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b Health Food Safety   (China)

Author keywords

Antidiabetic activity; Antioxidant activity; Flavonoids; In vitro digestion; Tartary buckwheat rice

Indexed keywords

ALPHA GLUCOSIDASE; FLAVONOID; QUERCITRIN; REACTIVE OXYGEN METABOLITE; RUTOSIDE; ANTIDIABETIC AGENT; ANTIOXIDANT; GLYCOGEN; PLANT EXTRACT;

ABTS RADICAL SCAVENGING ASSAY; ANTIDIABETIC ACTIVITY; ANTIOXIDANT ACTIVITY; ANTIOXIDANT ASSAY; ARTICLE; BUCKWHEAT; CONTROLLED STUDY; DIGESTION; DPPH RADICAL SCAVENGING ASSAY; ENZYME ACTIVITY; FERRIC REDUCING ANTIOXIDANT POWER ASSAY; FUNCTIONAL FOOD; GLUCOSE INTAKE; GLYCOGEN ANALYSIS; HEPG2 CELL LINE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; HUMAN CELL; IN VITRO STUDY; PRIORITY JOURNAL; RICE; CHEMISTRY; FAGOPYRUM; HEP-G2 CELL LINE; METABOLISM;

ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FAGOPYRUM; FLAVONOIDS; GLYCOGEN; HEP G2 CELLS; HUMANS; HYPOGLYCEMIC AGENTS; PLANT EXTRACTS; REACTIVE OXYGEN SPECIES;

EID: 85004072359     PISSN: 16731581     EISSN: 18621783     Source Type: Journal    
DOI: 10.1631/jzus.B1600243     Document Type: Article

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