Interaction of structurally diverse phenolic compounds with porcine pancreatic α-amylase.
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DOI: 10.1021/acs.jafc.9b04798
Abstract: A blood glucose level lowering effect is postulated for polyphenols (PPs), which is in part attributed to the inhibition of α-amylase. To estimate structure-effect relationships chlorogenic acid (CA), phlorizin (PHL), epigallocatechin gallate (EGCG), epicatechin (EC)… read more here.
Keywords: diverse phenolic; amylase; structurally diverse; interaction ... See more keywords