Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
March 5, 2005Journal of Agricultural and Food Chemistry

Different Polyphenolic Components of Soft Fruits Inhibit α-Amylase and α-Glucosidase

View Full Paper
Ask AI
Bookmark
Share

Authors

GMGordon J. McDougallFSFaina ShpiroPDPatricia P. Dobson

Discussion

Loading...

Member takes

Overview

Key Points

Key points are not available for this paper at this time.

Cite This Study

McDougall et al. (2005) studied this question.

synapsesocial.com/papers/6a7011ecfebe604dd708de0dhttps://doi.org/10.1021/jf0489926
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Antioxidants in Human Health and Disease1996 · 1,706 citations
  2. 2Condensed tannins in grain sorghum. Isolation, fractionation, and characterization1975 · 170 citations
  3. 3Anti-hyperglycemic Effect of Diacylated Anthocyanin Derived from<i>Ipomoea batatas</i>Cultivar Ayamurasaki Can Be Achieved through the α-Glucosidase Inhibitory Action2002 · 265 citations
  4. 4Proanthocyanidins and tannin-like compounds - nature, occurrence, dietary intake and effects on nutrition and health2000 · 1,269 citations