Influence of gallic acid on α-amylase and α-glucosidase inhibitory properties of acarbose.

@article{Oboh2016InfluenceOG,
  title={Influence of gallic acid on α-amylase and α-glucosidase inhibitory properties of acarbose.},
  author={Ganiyu Oboh and Opeyemi Babatunde Ogunsuyi and Mariam Damilola Ogunbadejo and Stephen Adeniyi Adefegha},
  journal={Journal of food and drug analysis},
  year={2016},
  volume={24 3},
  pages={
          627-634
        }
}
Acarbose is an antidiabetic drug which acts by inhibiting α-amylase and α-glucosidase activities but with deleterious side effects. Gallic acid (GA) is a phenolic acid that is widespread in plant foods. We therefore investigated the influence of GA on α-amylase and α-glucosidase inhibitory properties of acarbose (in vitro). Aqueous solutions of acarbose and GA were prepared to a final concentration of 25μM each. Thereafter, mixtures of the samples (50% acarbose + 50% GA; 75% acarbose+25% GA… CONTINUE READING
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