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...

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書誌詳細

出版年:	International Journal of Food Properties
主要な著者:	Qiang Ren, Wei Liu, Ming Zhao, Chun-mei Sai, Jian-an Wang
フォーマット:	論文
言語:	英語
出版事項:	Taylor & Francis Group 2018-01-01
主題:	Tartary buckwheat α-glucosidase inhibition antioxidant growth stages antidiabetic activities
オンライン･アクセス:	http://dx.doi.org/10.1080/10942912.2018.1560314