Results 1 to 10 of about 2,808,051 (309)

Synthesis of Some Novel Chalcone and 3,5-Disubstituted Pyrazoline Derivatives: Evaluation of Their α-Amylase and α-Glucosidase Inhibitory Activities In Vitro and In Silico. [PDF]

Arch Pharm (Weinheim)
Erbay F, Akatin MY, Demir F, Kahriman N, Colak A, Ertunga NS, Küçük M.   +6 more
europepmc   +1 more source

HPTLC based screening method for the evaluation of α-amylase inhibitory activity in edible flowers. [PDF]

Sci Rep
Litewski S, Mróz M, Kusznierewicz B.
europepmc   +1 more source

Phytochemistry and In Vitro Bioactivities of <i>Elaeagnus angustifolia</i> L. Leaves: Influence of Solvent Polarity, Antioxidant Properties, and α-Amylase Inhibition. [PDF]

Molecules
Bouaita R, Djemil R, Bouhalit S, Lekmine S, Benslama O, Boutellaa S, Touzout N, Nieto G, Mustać I, Ondrašek G, Rashid MI.   +10 more
europepmc   +1 more source

Optimizing Hydroalcoholic Extraction of African Medicinal Plants for Enhanced α-Amylase Inhibition and Functional Enrichment of Hypoglycemic Bread Doughs. [PDF]

Foods
Lella ML, Kallel F, Ben Khaled N, Ould El Kebir MV, Neifar M.   +4 more
europepmc   +1 more source

Biosynthesis and industrial applications of α-amylase: a review

Archives of Microbiology, 2021
Hafiz Muhammad Tahir, Shaukat Ali, Shumaila Mumtaz   +2 more
exaly   +2 more sources

Inhibition of starch digestion by phenolic acids with a cinnamic acid backbone: Structural requirements for the inhibition of α-amylase and α-glucosidase.

Food Chemistry, 2023
This study investigated the inhibition mechanism of cinnamic acid-based phenolic acids (cinnamic acid: CIA, 3,4-dimethoxy cinnamic acid: 3,4-mCIA, caffeic acid: CA, ferulic acid: FA) on starch digestion.
Mei-Hui Yu, Song Zhu, De-Jian Huang, Xiu-Mei Tao, Yue Li   +4 more
semanticscholar   +1 more source

Fruit, vegetables, and mushrooms for the preparation of extracts with α-amylase and α-glucosidase inhibition properties: A review.

Food Chemistry, 2021
The inhibition of the α-amylase and α-glucosidase activity facilitates the maintenance of circulating glucose levels by decreasing the rate of blood sugar absorption.
Konstantinos Papoutsis, Jinyuan Zhang, M. Bowyer, N. Brunton, E. Gibney, J. Lyng   +5 more
semanticscholar   +1 more source

Flavonoids as potential agents in the management of type 2 diabetes through the modulation of α-amylase and α-glucosidase activity: a review

Critical reviews in food science and nutrition, 2021
Type 2 diabetes (T2D) is one of the most prevalent metabolic diseases worldwide and is characterized by increased postprandial hyperglycemia (PPHG). α-Amylase and α-glucosidase inhibitors have been shown to slow the release of glucose from starch and ...
C. Proença, D. Ribeiro, M. Freitas, E. Fernandes   +3 more
semanticscholar   +1 more source

Structure-activity relationships and the underlying mechanism of α-amylase inhibition by hyperoside and quercetin: Multi-spectroscopy and molecular docking analyses.

Spectrochimica Acta Part A - Molecular and Biomolecular Spectroscopy, 2022
Inhibiting the activity of α-amylase has been considered an effective strategy to manage hyperglycemia. Hyperoside and quercetin are the main natural flavonoids in various plants, and the inhibition mechanism on α-amylase remains unclear.
Heyu Shen, Jun Wang, Jingfang Ao, Yujie Hou, Meihua Xi, Ying-Ying Cai, Mei Li, Anwei Luo   +7 more
semanticscholar   +1 more source

Inhibition mechanism of ferulic acid against α-amylase and α-glucosidase.

Food Chemistry, 2020
The inhibitory mechanisms of ferulic acid against α-amylase and α-glucosidase were investigated by enzyme kinetic analysis, circular dichroism (CD), Fourier-transform infrared (FT-IR) spectroscopy, fluorescence quenching and molecular docking.
Yuxue Zheng, Jinhu Tian, Wenhan Yang, Shi-Guo Chen, Dong-Hong Liu, Haitian Fang, Huiling Zhang, Xing-Qian Ye   +7 more
semanticscholar   +1 more source