Effect of Rosa Roxburghii juice on starch digestibility: A focus on the binding of polyphenols to amylose and porcine pancreatic α-amylase by molecular modeling

The inhibitory effects of flavonoids on α-amylase and α-glucosidase

(2019) Jianzhong Zhu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

In-vitro inhibitory effects of flavonoids in Rosa roxburghii and R. sterilis fruits on α-glucosidase: Effect of stomach digestion on flavonoids alone and in combination with acarbose

(2019) Jianzhong Zhu et al.   Journal of Functional Foods

Young apple polyphenols postpone starch digestion in vitro and in vivo

(2019) Dan Li et al.   Journal of Functional Foods

The effect of ultrasound irradiation on the physicochemical properties and α-glucosidase inhibitory effect of blackberry fruit polysaccharide

(2019) Zuman Dou et al.   FOOD HYDROCOLLOIDS

A molecular dynamics simulation study on the conformational stability of amylose-linoleic acid complex in water

(2018) Lilin Cheng et al.   CARBOHYDRATE POLYMERS

Tea polyphenols enhance binding of porcine pancreatic α-amylase with starch granules but reduce catalytic activity

(2018) Lijun Sun et al.   FOOD CHEMISTRY

Physicochemical, functional, and biological properties of water-soluble polysaccharides from Rosa roxburghii Tratt fruit

(2018) Lei Wang et al.   FOOD CHEMISTRY

Physicochemical properties, structure and in vitro digestibility on complex of starch with lotus ( Nelumbo nucifera Gaertn.) leaf flavonoids

(2018) Mengting Wang et al.   FOOD HYDROCOLLOIDS

(−)-Epigallocatechin-3-gallate (EGCG) inhibits starch digestion and improves glucose homeostasis through direct or indirect activation of PXR/CAR-mediated phase II metabolism in diabetic mice

(2018) Xiaopeng Li et al.   Food & Function

Effects of tea polyphenols and gluten addition on in vitro wheat starch digestion properties

(2018) Fang Xie et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Total phenolic contents, antioxidant activities, and bioactive ingredients of juices from pomegranate cultivars worldwide

(2017) Zeynep Kalaycıoğlu et al.   FOOD CHEMISTRY

Inhibitory effect of phloretin on α-glucosidase: Kinetics, interaction mechanism and molecular docking

(2017) Lin Han et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Three Citrus flavonoids retard the digestion of starch and its working mechanisms

(2017) Fang Luo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Flavonoids of Rosa roxburghii Tratt exhibit radioprotection and anti-apoptosis properties via the Bcl-2(Ca2+)/Caspase-3/PARP-1 pathway

(2016) Ping Xu et al.   APOPTOSIS

Inhibitory kinetics and mechanism of kaempferol on α-glucosidase

(2016) Xi Peng et al.   FOOD CHEMISTRY

Inhibitory Mechanism of Apigenin on α-Glucosidase and Synergy Analysis of Flavonoids

(2016) Li Zeng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical Analysis of Dietary Constituents in Rosa roxburghii and Rosa sterilis Fruits

(2016) Meng-Hua Liu et al.   MOLECULES

Binding of dietary polyphenols to cellulose: Structural and nutritional aspects

(2015) Anh Dao T. Phan et al.   FOOD CHEMISTRY

Physicochemical characteristics, polyphenol compositions and antioxidant potential of pomegranate juices from 10 Chinese cultivars and the environmental factors analysis

(2015) Xuan Li et al.   FOOD CHEMISTRY

Interactions between starch and phenolic compound

(2015) Fan Zhu   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Total phenolic, flavonoid and antioxidant activity of 23 edible flowers subjected to in vitro digestion

(2015) Guan-Lin Chen et al.   Journal of Functional Foods

A Review on Structure–Activity Relationship of Dietary Polyphenols Inhibiting α-Amylase

(2013) Jianbo Xiao et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Interactions of starch with a cyanidin–catechin pigment (vignacyanidin) isolated from Vigna angularis bean

(2013) Umeo Takahama et al.   FOOD CHEMISTRY

Interaction between Amylose and Tea Polyphenols Modulates the Postprandial Glycemic Response to High-Amylose Maize Starch

(2013) Yanwei Chai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interaction of Tannins and Other Sorghum Phenolic Compounds with Starch and Effects on in Vitro Starch Digestibility

(2012) Frederico Barros et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improving Bioavailability and Stability of Genistein by Complexation with High-Amylose Corn Starch

(2011) Revital Cohen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structural Stability of V-Amylose Helices in Water-DMSO Mixtures Analyzed by Molecular Dynamics

(2011) Markus Tusch et al.   Journal of Chemical Theory and Computation

Preparation, physicochemical characterization and in vitro digestibility on solid complex of maize starches with quercetin

(2010) Liming Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of tea polyphenols on the retrogradation of rice starch

(2008) Yue Wu et al.   FOOD RESEARCH INTERNATIONAL

GROMACS 4:  Algorithms for Highly Efficient, Load-Balanced, and Scalable Molecular Simulation

(2008) Berk Hess et al.   Journal of Chemical Theory and Computation

HPLC-DAD-ESI-MS/MS analysis of polyphenols and purine alkaloids in leaves of 22 tea cultivars in China

(2008) Dongmei Wang et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS