Inhibitory Effect of Garlic, Purple Onion, and White Onion on Key Enzymes Linked with Type 2 Diabetes and Hypertension

Journal of Dietary Supplements

Volumn 16, Issue 1, 2019, Pages 105-118

  Oboh, Ganiyu ^a   Ademiluyi, Adedayo O ^a   Agunloye, Odunayo M ^a   Ademosun, Ayokunle Olubode ^a   Ogunsakin, Bolaji Grace ^a  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

Author keywords

diabetes; hypertension; lipid peroxidation; amylase; glucosidase

Indexed keywords

ACE PROTEIN, HUMAN; ALPHA GLUCOSIDASE; AMYLASE; ANTIOXIDANT; DIPEPTIDYL CARBOXYPEPTIDASE; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; ENZYME INHIBITOR; PHENOL DERIVATIVE; PLANT EXTRACT;

CHEMISTRY; DRUG EFFECT; ENZYMOLOGY; GARLIC; HYPERTENSION; LIPID PEROXIDATION; METABOLISM; NON INSULIN DEPENDENT DIABETES MELLITUS; ONION;

ALPHA-AMYLASES; ALPHA-GLUCOSIDASES; ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; ANTIOXIDANTS; DIABETES MELLITUS, TYPE 2; ENZYME INHIBITORS; GARLIC; HYPERTENSION; LIPID PEROXIDATION; ONIONS; PEPTIDYL-DIPEPTIDASE A; PHENOLS; PLANT EXTRACTS;

EID: 85043333908     PISSN: 19390211     EISSN: 1939022X     Source Type: Journal    
DOI: 10.1080/19390211.2018.1438553     Document Type: Article

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