4.7 Article

Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions

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Review Chemistry, Applied

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

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Summary: This study reviews the recent evidence on the in vitro inhibition activities of α-amylase and α-glucosidase by extracts derived from selected fruits, vegetables, and mushrooms. Various compounds have been shown to exhibit inhibitory effects on these enzymes, and parameters such as harvesting period, maturity stage, sample preparation, extraction technique, and solvent type can affect the inhibition activities of the extracts.

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