Inhibition of α-glucosidase and α-amylase by Spanish extra virgin olive oils: The involvement of bioactive compounds other than oleuropein and hydroxytyrosol

Food Chemistry

Volumn 235, Issue , 2017, Pages 298-307

  Collado González, Jacinta ^a   Grosso, Clara ^b   Valentão, Patricia ^b   Andrade, Paula B ^b   Ferreres, Federico ^a   Durand, Thierry ^c   Guy, Alexandre ^c   Galano, Jean Marie ^c   Torrecillas, Arturo ^a   Gil Izquierdo, Ángel ^a  

^a RESEARCH GROUP ON QUALITY   (Spain)

^b UNIVERSITY OF PORTO   (Portugal)

^c UNIVERSITÉ DE MONTPELLIER   (France)

Author keywords

Bioactive compounds; Cholinesterases inhibition; Digestive enzymes inhibitor; Olive oil; Phytoprostanes; UHPLC QqQ MS MS

Indexed keywords

BIOMARKERS; ENZYME INHIBITION; ENZYMES; FATTY ACIDS; OLIVE OIL; PIGMENTS;

ANTIDIABETIC ACTIVITY; BIOACTIVE COMPOUNDS; BUTYRYLCHOLINESTERASE; CHOLINESTERASE ACTIVITY; DIGESTIVE ENZYMES; EXTRA VIRGIN OLIVE OIL; PHYTOPROSTANES; UHPLC-QQQ-MS/MS;

AMYLASES;

ACETYLCHOLINESTERASE; ALPHA GLUCOSIDASE; AMYLASE; CARBOHYDRATE; CAROTENOID; CHOLINESTERASE; EXTRA VIRGIN OLIVE OIL; FATTY ACID; FLAVONE DERIVATIVE; FLAVONOID; HERBACEOUS AGENT; HYDROXYTYROSOL; OLEUROPEIN; PHENOL DERIVATIVE; PHYTOPROSTANE DERIVATIVE; UNCLASSIFIED DRUG; CHOLINESTERASE INHIBITOR; OLIVE OIL; VEGETABLE OIL;

ANTIDIABETIC ACTIVITY; ARTICLE; CONTROLLED STUDY; CULTIVAR; ENZYME INHIBITION; IN VITRO STUDY; OLIVE;

ALPHA-AMYLASES; ALPHA-GLUCOSIDASES; CHOLINESTERASE INHIBITORS; FLAVONOIDS; OLIVE OIL; PHENOLS; PLANT OILS;

EID: 85019935085     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.04.171     Document Type: Article

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