Results 221 to 230 of about 197,077 (309)

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

Alpha‐amylase as molecular target for treatment of diabetes mellitus: A comprehensive review

Chemical Biology and Drug Design, 2021
The alpha (α)‐amylase is a calcium metalloenzyme that aids digestion by breaking down polysaccharide molecules into smaller ones such as glucose and maltose. In addition, the enzyme causes postprandial hyperglycaemia and blood glucose levels to rise.
N. Kaur, Vanktesh Kumar, S. Nayak, P. Wadhwa, Paranjit Kaur, S. Sahu   +5 more
semanticscholar   +1 more source

Inhibition of α-amylase by polyphenolic compounds: Substrate digestion, binding interactions and nutritional intervention

Trends in Food Science and Technology, 2020
Background α-Amylase is a key enzyme of starch digestion, playing an important role in deciding glucose releasing amount. Inhibition of the enzyme activity by polyphenols is suggested as a potential approach in controlling starch digestion and regulating
Lijun Sun, Ming Miao
exaly   +2 more sources

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, Jing Ao, Yujie Hou, Meihua Xi, Yingying Cai, Mei Li, Anwei Luo   +7 more
semanticscholar   +1 more source