INHIBITORY POTENTIAL OF WINE AND TEA AGAINST α-AMYLASE AND α-GLUCOSIDASE FOR MANAGEMENT OF HYPERGLYCEMIA LINKED TO TYPE 2 DIABETES

@article{Kwon2008INHIBITORYPO,
  title={INHIBITORY POTENTIAL OF WINE AND TEA AGAINST $\alpha$-AMYLASE AND $\alpha$-GLUCOSIDASE FOR MANAGEMENT OF HYPERGLYCEMIA LINKED TO TYPE 2 DIABETES},
  author={Young-In Kwon and Emmanouil Apostolidis and Kalidas Shetty},
  journal={Journal of Food Biochemistry},
  year={2008},
  volume={32},
  pages={15-31}
}
ABSTRACT Natural α-amylase and α-glucosidase inhibitors from food-grade plants offer an attractive strategy to manage postprandial hyperglycemia for type 2 diabetes management via control of starch breakdown and intestinal glucose absorption. In this study, four random sources of red and white wines as well as four types of teas were investigated for α-amylase and α-glucosidase inhibitory potential. Water extracts of black tea had the highest α-glucosidase inhibitory activity, followed by… 
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