Comparison of α-amylase, α-glucosidase and lipase inhibitory activity of the phenolic substances in two black legumes of different genera
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- 作者：Yuqing Tan yt142@msstate.edu" class="auth_mail" title="E-mail the corresponding author ; Sam K.C. Chang ; sc1690@msstate.edu" class="auth_mail" title="E-mail the corresponding author ; Yan Zhang yzhang@fsnhp.msstate.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Phenolic compounds ; Lipase ; α-Glucosidase and α-amylase inhibition
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 January 2017
- 年：2017
- 卷：214
- 期：Complete
- 页码：259-268
- 全文大小：367 K
文摘
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Polyphenols in two legumes were fractionated by two-step chromatography.
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Three digestive enzymes were inhibited by legume extracts and fractions.
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Of the compounds tested, myricetin showed the lowest IC50 values against three digestive enzymes.