Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions

Physicochemical interactions between rice starch and different polyphenols and structural characterization of their complexes

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Interactions between phenolic compounds, amylolytic enzymes and starch: an updated overview

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Inhibition mechanism of ferulic acid against α-amylase and α-glucosidase

(2020) Yuxue Zheng et al.   FOOD CHEMISTRY

Inhibition of α-amylase by polyphenolic compounds: Substrate digestion, binding interactions and nutritional intervention

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Fruit, vegetables, and mushrooms for the preparation of extracts with α-amylase and α-glucosidase inhibition properties: A review

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Natural products for glycaemic control: Polyphenols as inhibitors of alpha-amylase

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Inhibition of porcine pancreatic α-amylase activity by chlorogenic acid

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Physicochemical interactions between rice starch and caffeic acid during boiling

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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

Functional study of raw and cooked blue maize flour: Starch digestibility, total phenolic content and antioxidant activity

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Polyphenolic Compounds and Digestive Enzymes: In Vitro Non-Covalent Interactions

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Antidiabetic Effects of Simple Phenolic Acids: A Comprehensive Review

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Interactions between starch and phenolic compound

(2015) Fan Zhu   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Advance in Dietary Polyphenols as α-Glucosidases Inhibitors: A Review on Structure-Activity Relationship Aspect

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

The α-amylase and α-glucosidase inhibitory effects of Irish seaweed extracts

(2013) Sinéad Lordan 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

Effects of Sorghum (Sorghum bicolor (L.) Moench) Tannins on α-Amylase Activity and in Vitro Digestibility of Starch in Raw and Processed Flours

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The interaction between tea polyphenols and rice starch during gelatinization

(2011) Yue Wu et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

INHIBITORY POTENTIAL OF WINE AND TEA AGAINST α-AMYLASE AND α-GLUCOSIDASE FOR MANAGEMENT OF HYPERGLYCEMIA LINKED TO TYPE 2 DIABETES

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