Inhibitory effects of acorn (Quercus variabilis Blume) kernel-derived polyphenols on the activities of α-amylase, α-glucosidase, and dipeptidyl peptidase IV
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Inhibitory effects of acorn (Quercus variabilis Blume) kernel-derived polyphenols on the activities of α-amylase, α-glucosidase, and dipeptidyl peptidase IV
Authors
Keywords
Acorn kernel, Endogenous phenolics, α-Amylase, α-Glucosidase, DPP-IV, Inhibition
Journal
Food Bioscience
Volume 43, Issue -, Pages 101224
Publisher
Elsevier BV
Online
2021-07-01
DOI
10.1016/j.fbio.2021.101224
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Inhibition of pancreatic α-amylase by Lonicera caerulea berry polyphenols in vitro and their potential as hyperglycemic agents
- (2020) Suwen Liu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Analysis of inhibitory interaction between epigallocatechin gallate and alpha-glucosidase: A spectroscopy and molecular simulation study
- (2020) Taotao Dai et al. SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
- Inhibitory effect of chestnut (Castanea mollissima Blume) inner skin extract on the activity of α-amylase, α-glucosidase, dipeptidyl peptidase IV and in vitro digestibility of starches
- (2020) Yuyang Zhang et al. FOOD CHEMISTRY
- Young apple polyphenols postpone starch digestion in vitro and in vivo
- (2019) Dan Li et al. Journal of Functional Foods
- A comparison of the kinetics of in vitro starch digestion in smooth and wrinkled peas by porcine pancreatic alpha-amylase
- (2018) Cathrina H. Edwards et al. FOOD CHEMISTRY
- Inhibitory effects of edible seaweeds, polyphenolics and alginates on the activities of porcine pancreatic α-amylase
- (2018) Nazikussabah Zaharudin et al. FOOD CHEMISTRY
- Inhibition of α-glucosidase activity by selected edible seaweeds and fucoxanthin
- (2018) Nazikussabah Zaharudin et al. FOOD CHEMISTRY
- Chemical composition and inhibitory activities on dipeptidyl peptidase IV and pancreatic lipase of two underutilized species from the Brazilian Savannah: Oxalis cordata A.St.-Hil. and Xylopia aromatica (Lam.) Mart
- (2018) Verena B. Oliveira et al. FOOD RESEARCH INTERNATIONAL
- Investigation the interaction between procyanidin dimer and α-amylase: Spectroscopic analyses and molecular docking simulation
- (2018) Taotao Dai et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- The enhanced inhibition of water extract of black tea under baking treatment on α-amylase and α-glucosidase
- (2018) Da-Peng Tong et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Structural characterization of a novel acidic polysaccharide from Rosa roxburghii Tratt fruit and its α-glucosidase inhibitory activity
- (2018) Lei Wang et al. Food & Function
- In vitro inhibition of pancreatic α-amylase by spherical and polygonal starch nanoparticles
- (2018) Suisui Jiang et al. Food & Function
- Interactions of flavonoids with α-amylase and starch slowing down its digestion
- (2018) Umeo Takahama et al. Food & Function
- Polyphenols from Acorn Leaves (Quercus liaotungensis) Protect Pancreatic Beta Cells and Their Inhibitory Activity against α-Glucosidase and Protein Tyrosine Phosphatase 1B
- (2018) Jing Xu et al. MOLECULES
- Neuroprotective potential and phytochemical composition of acorn fruits
- (2018) Sevgi Gezici et al. INDUSTRIAL CROPS AND PRODUCTS
- Comparison of α-amylase, α-glucosidase and lipase inhibitory activity of the phenolic substances in two black legumes of different genera
- (2017) Yuqing Tan et al. FOOD CHEMISTRY
- Characterizing the pigmented traditional rice cultivars grown in temperate regions of Kashmir (India) for free and bound phenolics compounds and in vitro antioxidant properties
- (2017) Farhan M. Bhat et al. JOURNAL OF CEREAL SCIENCE
- The kinetics and mechanism of α-glucosidase inhibition by F5-SP, a novel compound derived from sericin peptides
- (2017) Yuwen Fang et al. Food & Function
- Interactions between polyphenols in thinned young apples and porcine pancreatic α-amylase: Inhibition, detailed kinetics and fluorescence quenching
- (2016) Lijun Sun et al. FOOD CHEMISTRY
- 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
- Evaluation of Total Flavonoids, Myricetin, and Quercetin from Hovenia dulcis Thunb. As Inhibitors of α-Amylase and α-Glucosidase
- (2016) Yonghong Meng et al. PLANT FOODS FOR HUMAN NUTRITION
- α-Amylase Inhibitors: A Review of Raw Material and Isolated Compounds from Plant Source
- (2016) Paloma Michelle Sales et al. JOURNAL OF PHARMACY AND PHARMACEUTICAL SCIENCES
- Interaction mechanism between green tea extract and human α-amylase for reducing starch digestion
- (2015) Ming Miao et al. FOOD CHEMISTRY
- Phenolic composition, antioxidant potential and in vitro inhibitory activity of leaves and acorns of Quercus suber on key enzymes relevant for hyperglycemia and Alzheimer's disease
- (2015) Luísa Custódio et al. INDUSTRIAL CROPS AND PRODUCTS
- Antidiabetic potential of marine algae by inhibiting key metabolic enzymes
- (2015) P.S. Unnikrishnan et al. Frontiers in Life Science
- Effects of Oolong Tea Polyphenols, EGCG, and EGCG3″Me on Pancreatic α-Amylase Activity in Vitro
- (2014) Qunqin Fei et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- RAPID AND COMPREHENSIVE SEPARATION FOR THE PHENOLIC CONSTITUENTS OFQUERCUS BRANTIIACORNS BY RP-HPLC-DAD
- (2014) Nursen Çoruh et al. JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES
- Structure elucidation of catechins for modulation of starch digestion
- (2014) Ming Miao et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Berry and Citrus Phenolic Compounds Inhibit Dipeptidyl Peptidase IV: Implications in Diabetes Management
- (2013) Junfeng Fan et al. Evidence-based Complementary and Alternative Medicine
- Activated effect of lignin on α-amylase
- (2013) Juan Zhang et al. FOOD CHEMISTRY
- The α-amylase and α-glucosidase inhibitory effects of Irish seaweed extracts
- (2013) Sinéad Lordan et al. FOOD CHEMISTRY
- Interaction of natural polyphenols with α-amylase in vitro: molecular property–affinity relationship aspect
- (2011) Jianbo Xiao et al. Molecular BioSystems
- Acorns (Quercus rotundifolia Lam.) and grass as natural sources of antioxidants and fatty acids in the “montanera” feeding of Iberian pig: Intra- and inter-annual variations
- (2010) D. Tejerina et al. FOOD CHEMISTRY
- Antioxidant and Biological Properties of Bioactive Phenolic Compounds fromQuercus suberL.
- (2009) Ana Fernandes et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Starch digestibility in food matrix: a review
- (2009) Jaspreet Singh et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Flavonoids for Controlling Starch Digestion: Structural Requirements for Inhibiting Human α-Amylase
- (2008) Elena Lo Piparo et al. JOURNAL OF MEDICINAL CHEMISTRY
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started