Diabetes is considered one of the biggest health crises in 21st century. Controlling
carbohydrate digestibility by inhibiting starch digestive enzyme (α-amylase and α …

Highlights•α-Glucosidase inhibition can reduce the rate of glucose release from ingested
carbohydrate.•Food phenolics, peptides, terpenoids and non-starch polysaccharides inhibit …

The rising predominance of type 2 diabetes, combined with the poor medical effects seen
with commercially available anti-diabetic medications, has motivated the development of …

It is well known that carbohydrates are the main source of calories in most diets. However,
by inhibiting carbohydrases, intake of calories is reduced and weight loss is improved. α …

Natural α‐amylase and α‐glucosidase inhibitors from food‐grade plants offer an attractive
strategy to manage postprandial hyperglycemia for type 2 diabetes management via control …

The strategy of reducing carbohydrate digestibility by controlling the activity of two
hydrolyzing enzymes (α‐amylase and α‐glucosidase) to control postprandial hyperglycemia …

Background α-Amylase plays an important role in starch digestion, the main source of
exogenous glucose in the human diet. Retarding glucose absorption through delaying …

In the present study, 14 structurally unique flavonoids were screened to systematically
investigate structural requirements for selectively inhibiting human α-amylase versus α …

Background α-Amylase is a key enzyme of starch digestion, playing an important role in
deciding glucose releasing amount. Inhibition of the enzyme activity by polyphenols is …

In this study, it was hypothesized that dietary phenolic compounds selectively inhibit the
individual C-and N-terminal (Ct, Nt) subunits of the two small intestinal α-glucosidases …