Inhibitory Activity Against α-amylase and α-glucosidase by Phenolic Compounds of Guinoa (Chenopodium quinoa Willd.) and cañihua (Chenopodium pallidicaule Aellen) from the Andean Region of Peru
Jorge Coronado-Olano, Ritva Repo‐Carrasco‐Valencia, Oscar Reátegui, Emily Toscano, Elisa Valdez, Mirko Zimic, Iván Best
Abstract
Background: Chenopodium quinoa Willd. and Chenopodium pallidicaule Aellen are grains from the Andean region of Peru, which in addition to having a high nutritional value, have health-promoting properties related to the prevention of chronic diseases such as diabetes.
Topics & Concepts
Gallic acidChenopodium quinoaChlorogenic acidDPPHChenopodiumChemistryRutinFood scienceAmylaseAntioxidantEnzymeTraditional medicineBiochemistryBotanyBiologyMedicineWeedSeed and Plant BiochemistryConsumer Attitudes and Food LabelingEducational Research and Science Teaching