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

Stability and biological activity of wild blueberry (Vaccinium angustifolium) polyphenols during simulated in vitro gastrointestinal digestion

(2014) J. Correa-Betanzo et al.   FOOD CHEMISTRY

In vitro antioxidant activity and potential inhibitory action against α-glucosidase of polysaccharides from fruit peel of tea (Camellia sinensis L.)

(2014) Yue-Fei Wang et al.   Journal of Zhejiang University-SCIENCE B

Catechins play key role in green tea extract–induced postprandial hypoglycemic potential in vitro

(2013) Ying Xu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Tea: A new perspective on health benefits

(2013) Marcia da Silva Pinto   FOOD RESEARCH INTERNATIONAL

Antioxidant and Enzyme Inhibitory Activities of Blueberry Anthocyanins Prepared Using Different Solvents

(2013) Floirendo P. Flores et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Combined Effects of Green Tea Extracts, Green Tea Polyphenols or Epigallocatechin Gallate with Acarbose on Inhibition against α-Amylase and α-Glucosidase in Vitro

(2013) Junjie Gao et al.   MOLECULES

α-Glucosidase- and α-amylase-inhibitory activities of phlorotannins from Eisenia bicyclis

(2012) Sung-Hwan Eom et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

(2010) Hui Wang et al.   FOOD CHEMISTRY

In vitro inhibition of α-glucosidases and glycogen phosphorylase by catechin gallates in green tea

(2010) Ogusa Kamiyama et al.   FOOD CHEMISTRY

Evaluation of Different Teas against Starch Digestibility by Mammalian Glycosidases

(2010) Lee Wah Koh et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of α-glucosidase inhibitors from a new fermented tea obtained by tea-rolling processing of loquat (Eriobotrya japonica) and green tea leaves

(2010) Asami Toshima et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Physicochemical Properties and Antioxidant Capacity of 3 Polysaccharides from Green Tea, Oolong Tea, and Black Tea

(2009) Haixia Chen et al.   JOURNAL OF FOOD SCIENCE

Mode of inhibition of finger millet malt amylases by the millet phenolics

(2008) S. Chethan et al.   FOOD CHEMISTRY

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

(2008) YOUNG-IN KWON et al.   JOURNAL OF FOOD BIOCHEMISTRY