Grape skin phenolics as inhibitors of mammalian α-glucosidase and α-amylase--effect of food matrix and processing on efficacy.

@article{Lavelli2016GrapeSP,
  title={Grape skin phenolics as inhibitors of mammalian $\alpha$-glucosidase and $\alpha$-amylase--effect of food matrix and processing on efficacy.},
  author={V. Lavelli and P. S. S. Sri Harsha and P. Ferranti and A. Scarafoni and S. Iametti},
  journal={Food \& function},
  year={2016},
  volume={7 3},
  pages={
          1655-63
        }
}
Type-2 diabetes is continuously increasing worldwide. Hence, there is a need to develop functional foods that efficiently alleviate damage due to hyperglycaemia complications while meeting the criteria for a sustainable food processing technology. Inhibition of mammalian α-amylase and α-glucosidase was studied for white grape skin samples recovered from wineries and found to be higher than that of the drug acarbose. In white grape skins, quercetin and kaempferol derivatives, analysed by UPLC… Expand
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