| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543447 | Food Chemistry | 2011 | 9 Pages |
Abstract
⺠Lipophilic components in wheat bran and germ inhibit α-glucosidase hydrolysis. ⺠Phytochemicals in wheat bran and germ contribute to its low GI property. ⺠Phosphatidic acids are potent inhibitors of α-glucosidase enzymic hydrolysis. ⺠Phosphate group in glycerides increases α-glucosidase inhibitory activity. ⺠Unsaturated fatty acids in glycerides increase α-glucosidase inhibitory activity.
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Authors
Lei Liu, Myrna A. Deseo, Carol Morris, Kelly M. Winter, David N. Leach,