The objective of this review is to summarize knowledge on the inhibitory effects (IEs) of
flavonoids on α-amylase (αA) and α-glucosidase (αG) relevant to the search of substitutes of …

Background Tea is one of the most common functional drinks in our daily life. Emerging
evidence from experimental, epidemiological, and interventional studies have shown that …

The inhibition mechanism of the texture deterioration of tilapia fillets after treatment with
polyphenols during partial freezing for 49 days was studied. Carnosic acid (CA), procyanidin …

Green tea may favorably modulate blood glucose homeostasis, and regular consumption of
green tea can prevent the development of type 2 diabetes mellitus. In this study, α …

Pile-fermentation is the most important process of producing ripened pu-erh tea. To study
the chemical changes of tea leaves during pile-fermentation (PF), liquid chromatography …

Tea is a popular beverage known for its unique taste and vast health benefits. The main
components in tea change greatly during different processing methods, which makes teas …

This study aimed to figure out the optimum fermentation temperature by analyzing the major
chemical constituents of black tea and its antioxidant activities, inhibitory activities against α …

Instant green tea powder was used as raw material to prepare an instant dark tea via liquid-
state fermentation by Eurotium cristatum. To understand how the chemical constituents …

Regulation of postprandial blood glucose levels is an effective therapeutic proposal for type
2 diabetes treatment. In this study, the effect of persimmon tannin on starch digestion with …

This study aimed to investigate the inhibitory effect of chestnut inner skin extract (CISE) on
the activity of postprandial blood sugar-related enzymes. In total, 12 flavonoids were …