An in vivo approach to the reported effects of phenolic acids and flavonoids on the pancreatic α-amylase activity
Bárbara Ribeiro Tonsic, Vanesa Gesser Corrêa, Jéssica Amanda Andrade Garcia-Manieri, Adelar Bracht, Rosane Marina Peralta
Topics & Concepts
ChemistryAcarboseGallic acidSyringic acidRutinMaltaseFerulic acidStarchFood scienceIn vivoBiochemistryCatechinPolyphenolEnzymeAntioxidantBiologyBiotechnologyNatural Antidiabetic Agents StudiesPhytochemicals and Antioxidant ActivitiesDrug-Induced Hepatotoxicity and Protection