C-glucosidic ellagitannins and galloylated glucoses as potential functional food ingredients with anti-diabetic properties: a study of α-glucosidase and α-amylase inhibition

Published 2019 View Full Article

Authors

Keywords

Hydrolyzable tannins, Hypoglycemic activity, α-Glucosidase inhibition, α-Amylase inhibition, Intrinsic fluorescence, Inhibition kinetics

Journal

FOOD CHEMISTRY

Volume 313, Issue -, Pages 126099

Publisher

Elsevier BV

Online

2019-12-29

DOI

10.1016/j.foodchem.2019.126099

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