Inhibitory effect of four types of tea on the in vitro digestion of starch
Abstract Phenolic compounds have been shown to decrease the rate of starch hydrolysis by inhibiting digestive enzymes for starch. Tea, rich in phenolic compounds, has been widely reported for its beneficial health effects. This study explored the inhibitory abilities of four types of tea, that is, g...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-12-01
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| Series: | Food Frontiers |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fft2.39 |