Comparative study of inhibition mechanisms of structurally different flavonoid compounds on α-glucosidase and synergistic effect with acarbose.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.129056
Abstract: Flavonoid compounds have anti-diabetic activity, which can control blood glucose levels by inhibiting α-glucosidase activity. In this paper, the inhibition mechanisms between four flavonoid compounds and α-glucosidase were studied by multispectroscopic methods and molecular docking.… read more here.
Keywords: flavonoid compounds; inhibition; compounds glucosidase; effect ... See more keywords
INHIBITION MECHANISMS OF WINE POLYSACCHARIDES ON SALIVARY PROTEIN PRECIPITATION.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.9b06184
Abstract: In this work, HPLC, fluorescence quenching, nephelometry and sodium dodecylsulfate-polyacrylamide gel electrophoresis (SDS-PAGE) were used to study the effect of polysaccharides naturally present in wine (rhamnogalacturonan II (RG II) and arabinogalactan-proteins (AGPs)) on the interaction… read more here.
Keywords: wine; precipitation; polysaccharides salivary; inhibition mechanisms ... See more keywords