Investigation of α-glucosidase inhibitory activity of wheat bran and germ

► Lipophilic components in wheat bran and germ inhibit α-glucosidase hydrolysis. ► Phytochemicals in wheat bran and germ contribute to its low GI property. ► Phosphatidic acids are potent inhibitors of α-glucosidase enzymic hydrolysis. ► Phosphate group in glycerides increases α-glucosidase inhibitory activity. ► Unsaturated fatty acids in glycerides increase α-glucosidase inhibitory activity.