Flavonoids and proanthocyanidins-rich fractions from Eugenia dysenterica fruits and leaves inhibit the formation of advanced glycation end-products and the activities of α-amylase and α-glucosidase
Allisson Benatti Justino, Heitor Cappato Guerra Silva, Rodrigo Rodrigues Franco, Isabela de Oliveira Cavalcante Pimentel, Nicole Fernandes Silva, André Lopes Saraiva, Foued Salmen Espíndola
Topics & Concepts
GlycationChemistryProanthocyanidinGallic acidTroloxAntioxidantDPPHQuercetinGlycosideFood scienceBiochemistryPolyphenolOrganic chemistryReceptorAdvanced Glycation End Products researchNatural Antidiabetic Agents StudiesTannin, Tannase and Anticancer Activities