Comparisons of carbohydrate-utilizing enzymes inhibitory effects and chemical profiles of five deeply colored food extracts.

Wu, Ying; Zhou, Qing; Wang, Yi; Zhang, Sen; Zhang, Jiu-Liang

Wu, Ying; Zhou, Qing; Wang, Yi; Zhang, Sen; Zhang, Jiu-Liang.

Afiliação

Wu Y; Center for Cancer and Inflammation Research, School of Chinese Medicine, Hong Kong Baptist University, Hong Kong, China.
Zhou Q; Department of Pharmacy, Wuhan City Central Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China.
Wang Y; Department of Pharmacy, Wuhan City Central Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China.
Zhang S; Department of Pharmacy, Wuhan City Central Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China.
Zhang JL; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.

J Food Biochem ; 43(12): e13069, 2019 12.

Article em En | MEDLINE | ID: mdl-31589345

Assuntos

Antocianinas/análise; Flavonoides/análise; Inibidores de Glicosídeo Hidrolases/química; Fenóis/análise; Extratos Vegetais/química; alfa-Amilases/metabolismo

Palavras-chave

Black bean hull; anthocyanins; proanthocyanin; α-glucosidase

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Fenóis / Flavonoides / Extratos Vegetais / Alfa-Amilases / Inibidores de Glicosídeo Hidrolases / Antocianinas Idioma: En Revista: J Food Biochem Ano de publicação: 2019 Tipo de documento: Article País de afiliação: China

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