Changes in α-glucosidase inhibition, antioxidant, and phytochemical profiles during the growth of Tartary buckwheat (Fagopyrum tataricum Gaertn)
Tartary buckwheat has become popular healthful food due to its antidiabetic and antioxidant activities. In the current study, the in-vitro α-glucosidase inhibitory and antioxidative activities of different parts of Tartary buckwheat were evaluated throughout the growth stages. In addition, the phyto...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2018.1560314 |