Proanthocyanidins with a Low Degree of Polymerization are Good Inhibitors of Digestive Enzymes Because of their Ability to form Specific Interactions: A Hypothesis.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of food science"
DOI: 10.1111/1750-3841.14386
Abstract: Inhibition of target digestive enzymes is an accepted strategy to prevent diseases such as obesity and diabetes. Proanthocyanidins (PACs) are known for their ability to bind, inhibit, and precipitate enzymes, which makes them potential bioDrugs… read more here.
Keywords: proanthocyanidins low; digestive enzymes; degree polymerization; hypothesis ... See more keywords