Stevia Polyphenols, Their Antimicrobial and Anti-Inflammatory Properties, and Inhibitory Effect on Digestive Enzymes

Polyphenols from stevia leaves (PPSs) are abundant byproducts from steviol glycoside production, which have been often studied as raw extracts from stevia extracts for their bioactivities. Herein, the PPSs rich in isochlorogenic acids were studied for their antimicrobial and anti-inflammatory proper...

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Detalles Bibliográficos
Autores principales: Myint, Khaing Zar, Zhou, Zhuoyu, Shi, Qiandai, Chen, Junming, Dong, Xinyu, Xia, Yongmei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10673113/
https://www.ncbi.nlm.nih.gov/pubmed/38005293
http://dx.doi.org/10.3390/molecules28227572

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10673113/
https://www.ncbi.nlm.nih.gov/pubmed/38005293
http://dx.doi.org/10.3390/molecules28227572

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