The inhibition of the α-amylase and α-glucosidase activity facilitates the maintenance of
circulating glucose levels by decreasing the rate of blood sugar absorption. Existing enzyme …

Background Food is a complex system, which usually contains many different compounds.
Thus, interaction between starch and other compounds is unavoidable and often …

Phenolic acids are involved in modulating the activity of starch digestive enzymes but
remains unclear if their interaction with enzymes or starch is governing the inhibition. The …

Polyphenols are an important component of plant-derived food with a wide spectrum of
beneficial effects on human health. For many years, they have aroused great interest …

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 …

Seeds of amaranth (Amaranthus spp.), buckwheat (Fagopyrum esculentum and F. tataricum)
and quinoa (Chenopodium quinoa) become popular foods due to their attractive health …

Purple red rice bran, a by-product of the rice polishing process, contained abundant
anthocyanins. However, most of them were discarded resulting in a waste of resources. This …

Molecular simulation methods, such as molecular docking, molecular dynamic (MD)
simulation, and quantum chemical (QC) calculation, have become popular as …

Due to the poor lipophilicity of chlorogenic acid (CA), five CA derivatives (C2-CA, C4-CA, C6-
CA, C8-CA, and C12-CA) with different lipophilicities were synthesized using acylation …

The development of functional foods has increased in the last decade, and recently
assembled and self-assembled starch-polyphenol V-type complexes (according to the …