Chemical profile changes during pile fermentation of Qingzhuan tea affect inhibition of α-amylase and lipase

Qingzhuan tea (QZT), a post-fermented tea, has been reported to have anti-obesity and anti-hyperglycemic effects, perhaps due to bioactive compounds that inhibit lipase and α-amylase. It is unknown what chemical constituents’ changes and what bioactive compounds occur during the manufacture of QZT....

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Detalles Bibliográficos
Autores principales: Feng, Lin, Liu, Panpan, Zheng, Pengcheng, Zhang, Liang, Zhou, Jie, Gong, Ziming, Yu, Yongchao, Gao, Shiwei, Zheng, Lin, Wang, Xueping, Wan, Xiaochun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7044205/
https://www.ncbi.nlm.nih.gov/pubmed/32103067
http://dx.doi.org/10.1038/s41598-020-60265-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7044205/
https://www.ncbi.nlm.nih.gov/pubmed/32103067
http://dx.doi.org/10.1038/s41598-020-60265-2

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