Inhibitory mechanism of phenolic compounds in rapeseed oil on α-amylase and α-glucosidase: Spectroscopy, molecular docking, and molecular dynamic simulation

Exploring the phytochemicals and inhibitory effects against α-glucosidase and dipeptidyl peptidase-IV in Chinese pickled chili pepper: Insights into mechanisms by molecular docking analysis

(2022) Meiqi Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The antioxidant activities, inhibitory effects, kinetics, and mechanisms of artocarpin and α-mangostin on α-glucosidase and α-amylase

(2022) Qirou Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Molecular dynamics simulation of the interactions between sesamol and myosin combined with spectroscopy and molecular docking studies

(2022) Ping Han et al.   FOOD HYDROCOLLOIDS

Identification of the effective α-amylase inhibitors from Dalbergia odorifera: Virtual screening, spectroscopy, molecular docking, and molecular dynamic simulation

(2022) Jingjing Zhang et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Structure-activity relationships and the underlying mechanism of α-amylase inhibition by hyperoside and quercetin: Multi-spectroscopy and molecular docking analyses

(2022) Heyu Shen et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

In vitro and in vivo inhibitory effect of anthocyanin-rich bilberry extract on α-glucosidase and α-amylase

(2021) Yanglin Ji et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Aronia melanocarpa Products and By-Products for Health and Nutrition: A Review

(2021) Tomislav Jurendić et al.   Antioxidants

Interactions between dietary polyphenols and aging gut microbiota: A review

(2021) Sergio Davinelli et al.   BIOFACTORS

Inhibition mechanism of diacylated anthocyanins from purple sweet potato (Ipomoea batatas L.) against α-amylase and α-glucosidase

(2021) Yang Yang et al.   FOOD CHEMISTRY

Binding mechanism and functional evaluation of quercetin 3-rhamnoside on lipase

(2021) Di Wu et al.   FOOD CHEMISTRY

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

(2021) Jianzhong Zhu et al.   FOOD HYDROCOLLOIDS

Molecular docking, DFT analysis, and dynamics simulation of natural bioactive compounds targeting ACE2 and TMPRSS2 dual binding sites of spike protein of SARS CoV-2

(2021) Rohitash Yadav et al.   JOURNAL OF MOLECULAR LIQUIDS

Utilizing protein-polyphenol molecular interactions to prepare moringa seed residue protein/tannic acid Pickering stabilizers

(2021) Zhilian Huang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Inhibitory effects of acorn (Quercus variabilis Blume) kernel-derived polyphenols on the activities of α-amylase, α-glucosidase, and dipeptidyl peptidase IV

(2021) Mingxia Wu et al.   Food Bioscience

Assessing the impact of 4-oxo-2-nonenal on lactate dehydrogenase activity and myoglobin redox stability

(2021) Samuel A. Gonzales et al.   Food Bioscience

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

(2021) Andrea Aleixandre et al.   FOOD CHEMISTRY

The inhibitory mechanism of chlorogenic acid and its acylated derivatives on α-amylase and α-glucosidase

(2021) Shan Wang et al.   FOOD CHEMISTRY

Inhibitory mechanism of vitexin on α-glucosidase and its synergy with acarbose

(2020) Mengting Ni et al.   FOOD HYDROCOLLOIDS

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

(2020) Gianluca Giuberti et al.   Current Opinion in Food Science

Syntheses, in vitro α-amylase and α-glucosidase dual inhibitory activities of 4-amino-1,2,4-triazole derivatives their molecular docking and kinetic studies

(2020) Emmanuel Oloruntoba Yeye et al.   BIOORGANIC & MEDICINAL CHEMISTRY

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

(2020) Yuxue Zheng et al.   FOOD CHEMISTRY

Quantitative approach to study secondary structure of proteins by FT-IR spectroscopy, using a model wheat gluten system

(2020) Mehtap Fevzioglu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Understanding of the Role of Pretreatment Methods on Rapeseed Oil from the Perspective of Phenolic Compounds

(2020) Yong-Jiang Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of tuna protein-derived peptides as potent SARS-CoV-2 inhibitors via molecular docking and molecular dynamic simulation

(2020) Zhipeng Yu et al.   FOOD CHEMISTRY

Synthesis of azachalcones, their α-amylase, α-glucosidase inhibitory activities, kinetics, and molecular docking studies

(2020) Faiza Saleem et al.   BIOORGANIC CHEMISTRY

Role of ultrasound and l-lysine/l-argnine in improving the physical stability of myosin-soybean oil emulsion

(2020) Yajun Huang et al.   FOOD HYDROCOLLOIDS

Canolol Dimer, a Biologically Active Phenolic Compound of Edible Rapeseed Oil

(2019) Klara Kraljić et al.   LIPIDS

Wheat gluten protein inhibits α-amylase activity more strongly than a soy protein isolate based on kinetic analysis

(2019) Xu Chen et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Investigation the interaction between procyanidin dimer and α-glucosidase: Spectroscopic analyses and molecular docking simulation

(2019) Taotao Dai et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

(2019) Lijun Sun et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Inhibition of porcine pancreatic α-amylase activity by chlorogenic acid

(2019) Yuxue Zheng et al.   Journal of Functional Foods

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

(2019) Nunzio Cardullo et al.   FOOD CHEMISTRY

Molecular dynamics simulation exploration of the interaction between curcumin and myosin combined with the results of spectroscopy techniques

(2019) Li Zhang et al.   FOOD HYDROCOLLOIDS

Sinapic acid derivatives in microwave-pretreated rapeseeds and minor components in oils

(2019) Yanxia Cong et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Ovalbumin as a carrier to significantly enhance the aqueous solubility and photostability of curcumin: Interaction and binding mechanism study

(2018) Yujia Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Molecular mechanism of interactions between inhibitory tripeptide GEF and angiotensin-converting enzyme in aqueous solutions by molecular dynamic simulations

(2018) Chunyan Qi et al.   JOURNAL OF MOLECULAR LIQUIDS

Probing the binding of phenolic aldehyde vanillin with bovine serum albumin: Evidence from spectroscopic and docking approach

(2018) Gufran Ahmed Siddiqui et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Exploring inhibitory mechanism of gallocatechin gallate on a -amylase and a -glucosidase relevant to postprandial hyperglycemia

(2018) Xiaqing Wu et al.   Journal of Functional Foods

Dietary polyphenol canolol from rapeseed oil attenuates oxidative stress-induced cell damage through the modulation of the p38 signaling pathway

(2018) Xiaoyang Xia et al.   RSC Advances

Improvement in Nutritional Attributes of Rice Starch with Dodecyl Gallate Complexation: A Molecular Dynamic Simulation and in Vitro Study

(2018) Chengdeng Chi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A review of phenolic compounds in oil-bearing plants: Distribution, identification and occurrence of phenolic compounds

(2017) Muhammad H. Alu’datt et al.   FOOD CHEMISTRY

Deciphering the interaction of bovine heart cystatin with ZnO nanoparticles: Spectroscopic and thermodynamic approach

(2017) Aamir Sohail et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The mechanism of interactions between tea polyphenols and porcine pancreatic alpha-amylase: Analysis by inhibition kinetics, fluorescence quenching, differential scanning calorimetry and isothermal titration calorimetry

(2017) Lijun Sun et al.   MOLECULAR NUTRITION & FOOD RESEARCH

α-Glucosidase and α-amylase inhibitors from seed oil: A review of liposoluble substance to treat diabetes

(2016) Hui Teng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Polyphenols rich fraction from Geoffroea decorticans fruits flour affects key enzymes involved in metabolic syndrome, oxidative stress and inflammatory process

(2016) M.S. Costamagna et al.   FOOD CHEMISTRY

ff14SB: Improving the Accuracy of Protein Side Chain and Backbone Parameters from ff99SB

(2015) James A. Maier et al.   Journal of Chemical Theory and Computation

Evaluation of thein vitro α-glucosidase inhibitory activity of green tea polyphenols and different tea types

(2015) Xiaoping Yang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Multiwfn: A multifunctional wavefunction analyzer

(2011) Tian Lu et al.   JOURNAL OF COMPUTATIONAL CHEMISTRY

New polyphenolic compounds in commercial deodistillate and rapeseed oils

(2010) Britta Harbaum-Piayda et al.   FOOD CHEMISTRY