Heat stability of the in vitro inhibitory effect of spices on lipase, amylase, and glucosidase enzymes

This study investigated the effect of boiling on the inhibitory action of spices on digestive enzymes. Unboiled extracts of Trigonella foenum‐graecum (seed) (25.42%), Myristica fragrans (seed) (22.70%), and Cuminum cyminum (seed) (19.17%) showed significantly (p < 0.05) a higher lipase inhibitory...

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Detalles Bibliográficos
Autores principales: Fernando, Irushika T., Perera, Kumudu I., Athauda, Senarath B. P., Sivakanesan, Ramiah, Kumar, Nimal Savitri, Jayasinghe, Lalith
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6393038/
https://www.ncbi.nlm.nih.gov/pubmed/30847119
http://dx.doi.org/10.1002/fsn3.797

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6393038/
https://www.ncbi.nlm.nih.gov/pubmed/30847119
http://dx.doi.org/10.1002/fsn3.797

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