<i>In Vitro</i> <i>α</i>-Glucosidase and <i>α</i>-Amylase Inhibitory Activities of Free and Bound Phenolic Extracts from the Bran and Kernel Fractions of Five Sorghum Grain Genotypes

<i>In Vitro</i> <i>α</i>-Glucosidase and <i>α</i>-Amylase Inhibitory Activities of Free and Bound Phenolic Extracts from the Bran and Kernel Fractions of Five Sorghum Grain Genotypes

Diabetes is a global health challenge. Currently, an effective treatment for diabetes is to reduce the postprandial hyperglycaemia by inhibiting the carbohydrate hydrolysing enzymes in the digestive system. In this study, we investigated the in vitro α-glucosidase and α-amylase inhibitory effects of...

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Bibliographic Details
Main Authors: Yun Xiong, Ken Ng, Pangzhen Zhang, Robyn Dorothy Warner, Shuibao Shen, Hsi-Yang Tang, Zijian Liang, Zhongxiang Fang
Format: Article
Language:English
Published: MDPI AG 2020-09-01
Series:Foods
Subjects:
sorghum grain
bran
free phenolics
bound phenolics
phenolic compounds
flavonoids: <i>α</i>-Glucosidase inhibitor
Online Access:https://www.mdpi.com/2304-8158/9/9/1301

Internet

https://www.mdpi.com/2304-8158/9/9/1301

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