Anti-Hyperglycemic Effect of Chebulagic Acid from the Fruits of Terminalia chebula Retz

Phytochemical Composition, Antioxidant Activity, and Neuroprotective Effect ofTerminalia chebulaRetzius Extracts

(2011) Chia Lin Chang et al.   Evidence-based Complementary and Alternative Medicine

Purification and characterization of an antioxidant protein (∼16kDa) from Terminalia chebula fruit

(2011) Pratibha Srivastava et al.   FOOD CHEMISTRY

Rambutan rind in the management of hyperglycemia

(2011) Uma Palanisamy et al.   FOOD RESEARCH INTERNATIONAL

A Determination of Potential α-Glucosidase Inhibitors from Azuki Beans (Vigna angularis)

(2011) Yang Yao et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Effects of Onion (Allium cepa L.) Extract Administration on Intestinal α-Glucosidases Activities and Spikes in Postprandial Blood Glucose Levels in SD Rats Model

(2011) Sun-Ho Kim et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Antidiabetic effect of a newly identified component of Opuntia dillenii polysaccharides

(2011) L.Y. Zhao et al.   PHYTOMEDICINE

Extraction of phenolics from Terminalia chebula Retz with water–ethanol and water–propylene glycol and sugaring-out concentration of extracts

(2011) Chantaporn Tubtimdee et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Impact of Dietary Polyphenols on Carbohydrate Metabolism

(2010) Kati Hanhineva et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Intestinal α-glucosidase inhibitory activity and toxicological evaluation of Nymphaea stellata flowers extract

(2010) Yi-Na Huang et al.   JOURNAL OF ETHNOPHARMACOLOGY

Polyphenolic compounds in the fruits of Egyptian medicinal plants (Terminalia bellerica, Terminalia chebula and Terminalia horrida): Characterization, quantitation and determination of antioxidant capacities

(2010) Beate Pfundstein et al.   PHYTOCHEMISTRY

Chebulagic Acid Is a Potent α-Glucosidase Inhibitor

(2008) Hong GAO et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

α-Glucosidase inhibitory effect by the flower buds of Tussilago farfara L.

(2007) Hong Gao et al.   FOOD CHEMISTRY