A Review on Structure–Activity Relationship of Dietary Polyphenols Inhibiting α-Amylase

Major Water-Soluble Polyphenols, Proanthocyanidins, in Leaves of Persimmon (Diospyros kaki) and Their α-Amylase Inhibitory Activity

(2010) Kayoko KAWAKAMI et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Docking and Scoring of Quercetin and Quercetin Glycosides against α-Amylase Receptor

(2010) Hyun-Myung Kim et al.   BULLETIN OF THE KOREAN CHEMICAL SOCIETY

Bioactive Compounds in Cranberries and their Biological Properties

(2010) J. Côté et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Analyzing Cranberry Bioactive Compounds

(2010) J. Côté et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Plant Metabolism and the Environment: Implications for Managing Phenolics

(2010) Seth D. Cohen et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

α-Glucosidase and α-amylase inhibitory activities of guava leaves

(2010) Hui Wang et al.   FOOD CHEMISTRY

Inhibitory Activities of Cyanidin and Its Glycosides and Synergistic Effect with Acarbose against Intestinal α-Glucosidase and Pancreatic α-Amylase

(2010) Sarinya Akkarachiyasit et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Bioavailability of the Polyphenols: Status and Controversies

(2010) Massimo D’Archivio et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Inhibitory effects of Rosa gallica on the digestive enzymes

(2010) Sarangowa Ochir et al.   Journal of Natural Medicines

Effect of Hydrogenation on Ring C of Flavonols on Their Affinity for Bovine Serum Albumin

(2010) Xin Liu et al.   JOURNAL OF SOLUTION CHEMISTRY

The effect of co-administered flavonoids on the metabolism of hesperetin and the disposition of its metabolites in Caco-2 cell monolayers

(2010) Walter Brand et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Structure-affinity relationship of flavones on binding to serum albumins: Effect of hydroxyl groups on ring A

(2010) Jianbo Xiao et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Molecular property-affinity relationship of flavanoids and flavonoids for HSA in vitro

(2010) Jianbo Xiao et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Anti-inflammatory activity of natural dietary flavonoids

(2010) Min-Hsiung Pan et al.   Food & Function

Anthocyanin supplementation improves serum LDL- and HDL-cholesterol concentrations associated with the inhibition of cholesteryl ester transfer protein in dyslipidemic subjects

(2009) Yu Qin et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Methylation of Dietary Flavones Increases Their Metabolic Stability and Chemopreventive Effects

(2009) Thomas Walle   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Kinetic Analysis and Mechanism on the Inhibition of Chlorogenic Acid and Its Components against Porcine Pancreas α-Amylase Isozymes I and II

(2009) Yusaku Narita et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Structure-antioxidant relationship of flavonoids from fermented rooibos

(2009) Nicole Krafczyk et al.   MOLECULAR NUTRITION & FOOD RESEARCH

The metabolic fate of red wine and grape juice polyphenols in humans assessed by metabolomics

(2009) Ferdinand A. van Dorsten et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Hypolipidemic effects of proanthocyanidins and their underlying biochemical and molecular mechanisms

(2009) Cinta Bladé et al.   MOLECULAR NUTRITION & FOOD RESEARCH

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

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

Protein interactions with cyanidin-3-glucoside and its influence on α-amylase activity

(2008) Stefanie Wiese et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Vascular action of polyphenols

(2008) Dilip Ghosh et al.   MOLECULAR NUTRITION & FOOD RESEARCH