Synergistic effect of amyloglucosidase and resveratrol on reducing in vitro starch digestibility

Puntos clave

• Starch digestibility is significantly reduced when both amyloglucosidase and resveratrol are present in vitro.
• The combination of these two agents leads to an approximate 30% decrease in glucose release during digestion.
• Assessment was conducted using in vitro models to mimic digestive conditions and measure enzymatic activity.
• These findings may highlight new dietary strategies to manage starch intake and blood sugar levels.