Inhibitory Effect of Polyphenols from the Whole Green Jackfruit Flour against α-Glucosidase, α-Amylase, Aldose Reductase and Glycation at Multiple Stages and Their Interaction: Inhibition Kinetics and Molecular Simulations

For the first time, α-glucosidase, α-amylase, aldose reductase, and glycation at multiple stages inhibitory assays were used to explore the antidiabetic potential of whole unripe jackfruit (peel with pulp, flake, and seed). Two polyphenols (phenolic acids) with strong antihyperglycaemic activity wer...

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Detalles Bibliográficos
Autores principales: Maradesha, Tejaswini, Patil, Shashank M., Al-Mutairi, Khalid Awadh, Ramu, Ramith, Madhunapantula, SubbaRao V., Alqadi, Taha
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8949615/
https://www.ncbi.nlm.nih.gov/pubmed/35335251
http://dx.doi.org/10.3390/molecules27061888

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8949615/
https://www.ncbi.nlm.nih.gov/pubmed/35335251
http://dx.doi.org/10.3390/molecules27061888

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