Structural requirements of flavonoids for the selective inhibition of α-amylase versus α-glucosidase
Jongbin Lim, Mário G. Ferruzzi, Bruce R. Hamaker
Topics & Concepts
AmylaseChemistryEnzymeActive siteStarchBiochemistryQuenching (fluorescence)Digestion (alchemy)In vitroStereochemistryFluorescenceChromatographyPhysicsQuantum mechanicsNatural Antidiabetic Agents StudiesEnzyme Production and CharacterizationMicrobial Metabolites in Food Biotechnology