Blanching influences the phenolics composition, antioxidant activity, and inhibitory effect of Adansonia digitata leaves extract on α-amylase, α-glucosidase, and aldose reductase

Food Science and Nutrition

Volumn 5, Issue 2, 2017, Pages 233-242

  Irondi, Emmanuel A ^a   Akintunde, Jacob K ^a   Agboola, Samson O ^b   Boligon, Aline A ^c   Athayde, Margareth L ^c  

^a KWARA STATE UNIVERSITY   (Nigeria)

^b UNIVERSITY OF IBADAN   (Nigeria)

^c FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

Author keywords

Adansonia digitata leaves; blanching; carbohydrate hydrolyzing enzymes; diabetic complications; phenolics; type 2 diabetes

Indexed keywords

EID: 85016642321     PISSN: None     EISSN: 20487177     Source Type: Journal    
DOI: 10.1002/fsn3.386     Document Type: Article

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