Fruit, vegetables, and mushrooms for the preparation of extracts with α-amylase and α-glucosidase inhibition properties: A review
Konstantinos Papoutsis, Jinyuan Zhang, Michael C. Bowyer, Nigel P. Brunton, Eileen R. Gibney, James G. Lyng
Topics & Concepts
AcarboseChemistryAmylaseFood scienceEnzymeSugarTerpeneBiochemistryCarotenoidPhytochemicalNatural Antidiabetic Agents StudiesPomegranate: compositions and health benefitsBotanical Research and Applications