Inhibitory effects of acorn (Quercus variabilis Blume) kernel-derived polyphenols on the activities of α-amylase, α-glucosidase, and dipeptidyl peptidase IV
Mingxia Wu, Qinxue Yang, Yanwen Wu, Jie Ouyang
Topics & Concepts
Ellagic acidGallic acidPolyphenolChemistryQuercetinAcornRhizopus oryzaeFood scienceQuercus variabilisTannic acidBiochemistryFerulic acidAntioxidantOrganic chemistryBotanyBiologyFermentationProtein Hydrolysis and Bioactive PeptidesNatural Antidiabetic Agents StudiesFood composition and properties