Interactions of flavonoids with α-amylase and starch slowing down its digestion

Are there specific treatments for the metabolic syndrome?

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Inhibition of Pancreatin-Induced Digestion of Cooked Rice Starch by Adzuki (Vigana angularis) Bean Flavonoids and the Possibility of a Decrease in the Inhibitory Effects in the Stomach

(2017) Sachiko Hirota et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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(2017) Alejandra I. Martinez-Gonzalez et al.   MOLECULES

Evaluation of the Significance of Starch Surface Binding Sites on Human Pancreatic α-Amylase

(2016) Xiaohua Zhang et al.   BIOCHEMISTRY

Formation of stable radicals in catechin/nitrous acid systems: Participation of dinitrosocatechin

(2016) Filis Morina et al.   FOOD CHEMISTRY

Reducing retrogradation and lipid oxidation of normal and glutinous rice flours by adding mango peel powder

(2016) Sirithon Siriamornpun et al.   FOOD CHEMISTRY

Structural characterization and thermal properties of amylose-fatty acid complexes prepared at different temperatures

(2016) Anna Marinopoulou et al.   FOOD HYDROCOLLOIDS

A review of methods used for investigation of protein-phenolic compound interactions

(2016) Jaroslaw Czubinski et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidative flavonoids in adzuki-meshi (rice boiled with adzuki bean) react with nitrite under simulated stomach conditions

(2016) Umeo Takahama et al.   Journal of Functional Foods

Polyphenol interaction with food carbohydrates and consequences on availability of dietary glucose

(2016) Derrick Amoako et al.   Current Opinion in Food Science

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

Is There Consistency between the Binding Affinity and Inhibitory Potential of Natural Polyphenols as α-amylase Inhibitors?

(2015) Wei Xu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The mechanism study in the interactions of sorghum procyanidins trimer with porcine pancreatic α-amylase

(2015) Xin Cai et al.   FOOD CHEMISTRY

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(2015) Bilal Ahmad Ashwar et al.   STARCH-STARKE

Quercetin 7-O-glucoside suppresses nitrite-induced formation of dinitrosocatechins and their quinones in catechin/nitrite systems under stomach simulating conditions

(2015) Filis Morina et al.   Food & Function

Green tea extract decreases starch digestion and absorption from a test meal in humans: a randomized, placebo-controlled crossover study

(2015) Klaudia Lochocka et al.   Scientific Reports

Two structurally related starch-binding domain families CBM25 and CBM26

(2014) Katarína Majzlová et al.   BIOLOGIA

Functional and technological potential of dehydrated Phaseolus vulgaris L. flours

(2014) A.K. Ramírez-Jiménez et al.   FOOD CHEMISTRY

Reactions of (+)-catechin with salivary nitrite and thiocyanate under conditions simulating the gastric lumen: Production of dinitrosocatechin and its thiocyanate conjugate

(2014) U. Takahama et al.   FREE RADICAL RESEARCH

Interactions between (+)-Catechin and Quercetin during Their Oxidation by Nitrite under the Conditions Simulating the Stomach

(2014) Sonja Veljovic-Jovanovic et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Four Flavonoid Compounds from Phyllostachys edulis Leaf Extract Retard the Digestion of Starch and Its Working Mechanisms

(2014) Jun-Peng Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structure elucidation of catechins for modulation of starch digestion

(2014) Ming Miao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of free radicals mechanically and thermally induced in potato starch

(2014) Krystyna Dyrek et al.   STARCH-STARKE

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

Isolation and characterization of a cyanidin-catechin pigment from adzuki bean (Vigna angularis)

(2013) Umeo Takahama et al.   FOOD CHEMISTRY

Effects of starch on nitrous acid-induced oxidation of kaempferol and inhibition of α-amylase-catalysed digestion of starch by kaempferol under conditions simulating the stomach and the intestine

(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

Effect of molecular weight profile of sorghum proanthocyanidins on resistant starch formation

(2013) Frederico Barros et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods

(2013) Nicolas Bordenave et al.   Food & Function

Structures Required of Flavonoids for Inhibiting Digestive Enzymes

(2012) Hui Cao et al.   Anti-Cancer Agents in Medicinal Chemistry

The green tea polyphenol (−)-epigallocatechin gallate precipitates salivary proteins including alpha-amylase: biochemical implications for oral health

(2012) Kumiko Hara et al.   EUROPEAN JOURNAL OF ORAL SCIENCES

Rheological and thermal properties of rice starch and rutin mixtures

(2012) Fan Zhu et al.   FOOD RESEARCH INTERNATIONAL

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

Inhibitory Effects of Citrus Flavonoids on Starch Digestion and Antihyperglycemic Effects in HepG2 Cells

(2012) Wei Shen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Grape Seed and Tea Extracts and Catechin 3-Gallates Are Potent Inhibitors of α-Amylase and α-Glucosidase Activity

(2012) Meltem Yilmazer-Musa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inhibition of starch digestion by the green tea polyphenol, (−)-epigallocatechin-3-gallate

(2012) Sarah C. Forester et al.   MOLECULAR NUTRITION & FOOD RESEARCH

On the stability of the bioactive flavonoids quercetin and luteolin under oxygen-free conditions

(2011) Šárka Ramešová et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms

(2011) C. Le Bourvellec et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The interaction between tea polyphenols and rice starch during gelatinization

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

Inhibition of Buckwheat Starch Digestion by the Formation of Starch/Bile Salt Complexes: Possibility of Its Occurrence in the Intestine

(2011) Umeo Takahama et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Green Tea Catechins on the Postprandial Glycemic Response to Starches Differing in Amylose Content

(2011) Jie Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interaction of natural polyphenols with α-amylase in vitro: molecular property–affinity relationship aspect

(2011) Jianbo Xiao et al.   Molecular BioSystems

Interaction of dietary polyphenols with bovine milk proteins: Molecular structure-affinity relationship and influencing bioactivity aspects

(2011) Jianbo Xiao et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Tiliroside, a glycosidic flavonoid, inhibits carbohydrate digestion and glucose absorption in the gastrointestinal tract

(2011) Tsuyoshi Goto et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Fatty Acids, Epicatechin-Dimethylgallate, and Rutin Interact with Buckwheat Starch Inhibiting Its Digestion by Amylase: Implications for the Decrease in Glycemic Index by Buckwheat Flour

(2010) Umeo Takahama et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Amylose-inclusion complexes: Formation, identity and physico-chemical properties

(2010) J.A. Putseys et al.   JOURNAL OF CEREAL SCIENCE

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

Trans-chalcone: a novel small molecule inhibitor of mammalian alpha-amylase

(2010) Mahmoud Najafian et al.   MOLECULAR BIOLOGY REPORTS

Formation of an oxathiolone compound from rutin in acidic mixture of saliva and buckwheat dough: Possibility of its occurrence in the stomach

(2009) Umeo Takahama et al.   FOOD CHEMISTRY

Structural characterization of amylose-long chain fatty acid complexes produced via the acidification method

(2009) Shiran Zabar et al.   FOOD HYDROCOLLOIDS

Study on the Interaction between 3 Flavonoid Compounds and α-Amylase by Fluorescence Spectroscopy and Enzymatic Kinetics

(2009) Y. Li et al.   JOURNAL OF FOOD SCIENCE

Effect of phytochemical extracts on the pasting, thermal, and gelling properties of wheat starch

(2008) Fan Zhu et al.   FOOD CHEMISTRY

Effect of tea polyphenols on the retrogradation of rice starch

(2008) Yue Wu et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Amylose-lipid Complexes Derived from Different Wheat Varieties and their Susceptibility to Enzymatic Hydrolysis

(2008) I. Kwaśniewska-Karolak et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Structural and Functional Properties of Amylose Complexes with Genistein

(2008) Revital Cohen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Flavonoids for Controlling Starch Digestion: Structural Requirements for Inhibiting Human α-Amylase

(2008) Elena Lo Piparo et al.   JOURNAL OF MEDICINAL CHEMISTRY

The nitrate–nitrite–nitric oxide pathway in physiology and therapeutics

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