Cargando…

α-Glucosidase inhibition by green, white and oolong teas: in vitro activity and computational studies

Natural α-glucosidase inhibitors from plant-based foods such as catechins offer an attractive strategy for their potential anti-diabetic effects. In this study, infusions of three different tea types (green, white, and oolong) were investigated for their total phenolic (TPC) and catechins (EGCG, ECG...

Descripción completa

Detalles Bibliográficos
Autores principales:	Esposito, Fabio, Pala, Nicolino, Carcelli, Mauro, Boateng, Samuel T., D’Aquila, Paolo S., Mariani, Alberto, Satta, Sandro, Chamcheu, Jean Christopher, Sechi, Mario, Sanna, Vanna
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Taylor & Francis 2023
Materias:	Research Paper
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10361001/ https://www.ncbi.nlm.nih.gov/pubmed/37470394 http://dx.doi.org/10.1080/14756366.2023.2236802

Ejemplares similares

Nanoencapsulation of natural triterpenoid celastrol for prostate cancer treatment
por: Sanna, Vanna, et al.
Publicado: (2015)

Inhibitory Effect of 2,3,5,6-Tetrafluoro-4-[4-(aryl)-1H-1,2,3-triazol-1-yl]benzenesulfonamide Derivatives on HIV Reverse Transcriptase Associated RNase H Activities
por: Pala, Nicolino, et al.
Publicado: (2016)

Targeted therapy using nanotechnology: focus on cancer
por: Sanna, Vanna, et al.
Publicado: (2014)

Single-step green synthesis and characterization of gold-conjugated polyphenol nanoparticles with antioxidant and biological activities
por: Sanna, Vanna, et al.
Publicado: (2014)

Phenolic Profiles and Antioxidant Activities of 30 Tea Infusions from Green, Black, Oolong, White, Yellow and Dark Teas
por: Zhao, Cai-Ning, et al.
Publicado: (2019)

Neuroprotective and Anti-Amyloid β Effect and Main Chemical Profiles of White Tea: Comparison Against Green, Oolong and Black Tea
por: Li, Xinlei, et al.
Publicado: (2019)

Effect of the Presence of Stem on Quality of Oolong Tea
por: Lin, Jiazheng, et al.
Publicado: (2022)

Methyl Jasmonate-Induced Changes of Flavor Profiles During the Processing of Green, Oolong, and Black Tea
por: Shi, Jiang, et al.
Publicado: (2019)

Comparison on chemical compositions and antioxidant capacities of the green, oolong, and red tea from blueberry leaves
por: Chai, Zhi, et al.
Publicado: (2020)

The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars
por: He, Chang, et al.
Publicado: (2023)

Inhibitory Effects of Tea Catechins, Black Tea Extract and Oolong Tea Extract on Hepatocarcinogenesis in Rat
por: Matsumoto, Natsuki, et al.
Publicado: (1996)

Sensory and chemical characteristics of Tieguanyin oolong tea after roasting
por: Cao, Qing-Qing, et al.
Publicado: (2021)

Changes in flavor volatile composition of oolong tea after panning during tea processing
por: Sheibani, Ershad, et al.
Publicado: (2015)

Development of targeted nanoparticles loaded with antiviral drugs for SARS-CoV-2 inhibition
por: Sanna, Vanna, et al.
Publicado: (2022)

Use of Temperature and Humidity Sensors to Determine Moisture Content of Oolong Tea
por: Chen, Andrew, et al.
Publicado: (2014)

Special Thai Oolong Tea: Chemical Profile and In Vitro Antidiabetic Activities
por: Rujanapun, Narawadee, et al.
Publicado: (2022)

Effect of shaking process on correlations between catechins and volatiles in oolong tea
por: Lin, Shu-Yen, et al.
Publicado: (2016)

Phoenix Dan Cong Tea: An Oolong Tea variety with promising antioxidant and in vitro anticancer activity
por: Zhang, Xiaobin, et al.
Publicado: (2018)

Comparative phylogenetic analysis of oolong tea (Phoenix Dancong tea) using complete chloroplast genome sequences
por: Liu, Yaqun, et al.
Publicado: (2022)

Oolong tea polysaccharide and polyphenols prevent obesity development in Sprague–Dawley rats
por: Wu, Tao, et al.
Publicado: (2018)

Salivary Microbiota Shifts under Sustained Consumption of Oolong Tea in Healthy Adults
por: Liu, Zhibin, et al.
Publicado: (2020)

Optimization of brewing conditions for Tieguanyin oolong tea by quadratic orthogonal regression design
por: Cao, Qing-Qing, et al.
Publicado: (2022)

Genetic basis of high aroma and stress tolerance in the oolong tea cultivar genome
por: Wang, Pengjie, et al.
Publicado: (2021)

The Dynamic Change in Fatty Acids during the Postharvest Process of Oolong Tea Production
por: Zhou, Zi-Wei, et al.
Publicado: (2022)

Distinguishing Different Varieties of Oolong Tea by Fluorescence Hyperspectral Technology Combined with Chemometrics
por: Hu, Yan, et al.
Publicado: (2022)

The Impact of Different Withering Approaches on the Metabolism of Flavor Compounds in Oolong Tea Leaves
por: Wang, Yahui, et al.
Publicado: (2022)

Oolong tea cultivars categorization and germination period classification based on multispectral information
por: Cao, Qiong, et al.
Publicado: (2023)

Polyphenolic Profile and Antioxidant Activities of Oolong Tea Infusion under Various Steeping Conditions
por: Su, Xinguo, et al.
Publicado: (2007)

Effect of GABA-Fortified Oolong Tea on Reducing Stress in a University Student Cohort
por: Hinton, Tina, et al.
Publicado: (2019)

Effects of the Baking Process on the Chemical Composition, Sensory Quality, and Bioactivity of Tieguanyin Oolong Tea
por: Gao, Ying, et al.
Publicado: (2022)

Catechin content and the degree of its galloylation in oolong tea are inversely correlated with cultivation altitude
por: Chen, Guan-Heng, et al.
Publicado: (2014)

Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach
por: Wang, Daoliang, et al.
Publicado: (2023)

Efficacy of Kombucha Obtained from Green, Oolong, and Black Teas on Inhibition of Pathogenic Bacteria, Antioxidation, and Toxicity on Colorectal Cancer Cell Line
por: Kaewkod, Thida, et al.
Publicado: (2019)

NMR, RP-HPLC-PDA-ESI-MS(n), and RP-HPLC-FD Characterization of Green and Oolong Teas (Camellia sinensis L.)
por: Sobolev, Anatoly P., et al.
Publicado: (2021)

A Possible Effect of Concentrated Oolong Tea Causing Transient Ischemic Attack-Like Symptoms
por: Layher, John W., et al.
Publicado: (2013)

Multi-Sip Time–Intensity Evaluation of Retronasal Aroma after Swallowing Oolong Tea Beverage
por: Gotow, Naomi, et al.
Publicado: (2018)

The Sensory Quality and the Textural Properties of Functional Oolong Tea-Infused Set Type Yoghurt with Inulin
por: Świąder, Katarzyna, et al.
Publicado: (2021)

Chelation Motifs Affecting Metal-dependent Viral Enzymes: N′-acylhydrazone Ligands as Dual Target Inhibitors of HIV-1 Integrase and Reverse Transcriptase Ribonuclease H Domain
por: Carcelli, Mauro, et al.
Publicado: (2017)

Stable Isotope Ratio and Elemental Profile Combined with Support Vector Machine for Provenance Discrimination of Oolong Tea (Wuyi-Rock Tea)
por: Lou, Yun-xiao, et al.
Publicado: (2017)

Green and Oolong Tea Extracts With Different Phytochemical Compositions Prevent Hypertension and Modulate the Intestinal Flora in a High-Salt Diet Fed Wistar Rats
por: Ye, Xin, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_nhvrpj1qvmafol9g0esauud007