Inhibition of α-glucosidase and α-amylase by Spanish extra virgin olive oils: The involvement of bioactive compounds other than oleuropein and hydroxytyrosol

Published 2017 View Full Article

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Title
Inhibition of α-glucosidase and α-amylase by Spanish extra virgin olive oils: The involvement of bioactive compounds other than oleuropein and hydroxytyrosol
Authors
Keywords
Bioactive compounds, Phytoprostanes, UHPLC-QqQ-MS/MS, Olive oil, Digestive enzymes inhibitor, Cholinesterases inhibition
Journal
FOOD CHEMISTRY
Volume 235, Issue -, Pages 298-307
Publisher
Elsevier BV
Online
2017-05-09
DOI
10.1016/j.foodchem.2017.04.171

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