Results 301 to 310 of about 1,799,019 (357)

Comparative study of inhibition mechanisms of structurally different flavonoid compounds on α-glucosidase and synergistic effect with acarbose

Food Chemistry, 2021
Flavonoid compounds have anti-diabetic activity, which can control blood glucose levels by inhibiting α-glucosidase activity. In this paper, the inhibition mechanisms between four flavonoid compounds and α-glucosidase were studied by multispectroscopic ...
Xin Peng
exaly   +2 more sources

Synthetic α-glucosidase inhibitors as promising anti-diabetic agents: Recent developments and future challenges.

European journal of medicinal chemistry, 2023
Diabetes mellitus is one of the biggest challenges for the scientific community in the 21st century. It is a well-recognized multifactorial health problem contributes significantly to high mortality rates by causing serious health complications mainly ...
A. Mushtaq, Uzma Azam, Saba Mehreen, Muhammad Moazzam Naseer   +3 more
semanticscholar   +1 more source

Synthesis and biological evaluation of indole derivatives containing thiazolidine-2,4-dione as α-glucosidase inhibitors with antidiabetic activity.

European journal of medicinal chemistry, 2023
In order to develop potential α-glucosidase inhibitors with antidiabetic activity, twenty-six indole derivatives containing thiazolidine-2,4-dione were synthesized.
Chunmei Hu, Bingwen Liang, Jinping Sun, Jiangyi Li, Zhuang Xiong, Shao-Hua Wang, Xuetao Xu   +6 more
semanticscholar   +1 more source

Studies on the inhibition of α-glucosidase by biflavonoids and their interaction mechanisms.

Food Chemistry, 2023
Biflavonoids are a kind of polyphenol compounds with numerous biological functions. However, the potential inhibitory activities of biflavonoids on α-glucosidase are yet unknown.
Huan Li, Jichen Yang, Mengfan Wang, Xiang-Yu Ma, Xin Peng   +4 more
semanticscholar   +1 more source

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.
Meihui Yu, Song Zhu, Dejian Huang, Xiumei 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

Inhibition mechanism of α-glucosidase inhibitors screened from Tartary buckwheat and synergistic effect with acarbose.

Food Chemistry, 2023
Tartary buckwheat has been shown to provide a good antihyperglycemic effect. However, it is unclear which active compounds play a key role in attenuating postprandial hyperglycemia.
Lin Han, Huiqing Wang, Junwei Cao, Yunlong Li, Xiying Jin, Caian He, Min Wang   +6 more
semanticscholar   +1 more source

Identification of 1,3,4-oxadiazolyl-containing β-carboline derivatives as novel α-glucosidase inhibitors with antidiabetic activity.

European journal of medicinal chemistry, 2023
In this study, we designed and synthesized a novel class of 1,3,4-oxadiazolyl-containing β-carboline derivatives, i.e., compounds f1∼f35 as potential α-glucosidase inhibitors.
Di Xiao, Li Lu, Bingwen Liang, Zhuang Xiong, Xuetao Xu, Wen-Hua Chen   +5 more
semanticscholar   +1 more source

Comparison of the generation of α-glucosidase inhibitory peptides derived from prolamins of raw and cooked foxtail millet: In vitro activity, de novo sequencing, and in silico docking.

Food Chemistry, 2023
Foxtail millet prolamin has been demonstrated to have anti-diabetic effects. In this study, we compared the generation of anti-α-glucosidase peptides derived from prolamins of raw and cooked foxtail millet (PRFM and PCFM).
Yongxia Fu, Zhenyu Liu, Han Wang, Fan Zhang, Shang Guo, Q. Shen   +5 more
semanticscholar   +1 more source