In Vitro Studies on the Antioxidant Property and Inhibition of α-Amylase, α-Glucosidase, and Angiotensin I-Converting Enzyme by Polyphenol-Rich Extracts from Cocoa (Theobroma cacao) Bean

Background. This study sought to investigate the antidiabetic and antihypertensive mechanisms of cocoa (Theobroma cacao) bean through inhibition of α-amylase, α-glucosidase, angiotensin-1 converting enzyme, and oxidative stress. Methodology. The total phenol and flavonoid contents of the water extra...

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Detalles Bibliográficos
Autores principales: Oboh, Ganiyu, Ademosun, Ayokunle O., Ademiluyi, Adedayo O., Omojokun, Olasunkanmi S., Nwanna, Esther E., Longe, Kuburat O.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4175390/
https://www.ncbi.nlm.nih.gov/pubmed/25295218
http://dx.doi.org/10.1155/2014/549287

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4175390/
https://www.ncbi.nlm.nih.gov/pubmed/25295218
http://dx.doi.org/10.1155/2014/549287

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