Effect of black tea and black tea pomace polyphenols on α-glucosidase and α-amylase inhibition, relevant to type 2 diabetes prevention

Effect of black tea and black tea pomace polyphenols on α-glucosidase and α-amylase inhibition, relevant to type 2 diabetes prevention

This study evaluates the potential mechanism of action and bioactivity of black tea and black tea pomace for type 2 diabetes prevention via inhibition of carbohydrate hydrolyzing enzymes. Black tea leaves were extracted in hot water and black tea pomace was extracted in 70% acetone. The phenolic con...

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Bibliographic Details
Main Authors: Lisa eStriegel, Bouhee eKang, Sarah J. Pilkenton, Michael eRychlik, Emmanouil eApostolidis
Format: Article
Language:English
Published: Frontiers Media S.A. 2015-02-01
Series:Frontiers in Nutrition
Subjects:
type 2 diabetes
phenolic compounds
Black Tea
prediabetes
α-glucosidase inhibition
black tea pomace
Online Access:http://journal.frontiersin.org/Journal/10.3389/fnut.2015.00003/full

Internet

http://journal.frontiersin.org/Journal/10.3389/fnut.2015.00003/full

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