A review on structure–activity relationship of dietary polyphenols inhibiting α-amylase

J Xiao, X Ni, G Kai, X Chen - Critical reviews in food science and …, 2013 - Taylor & Francis
The inhibitory effects of dietary polyphenols against α-amylase have attracted great interest
among researchers. The aim of this review is to give an overview of the research reports on
the structure–activity relationship of polyphenols inhibiting α-amylase. The molecular
structures that influence the inhibition are the following:(1) The hydroxylation of flavonoids
improved the inhibitory effect on α-amylase;(2) Presence of an unsaturated 2, 3-bond in
conjugation with a 4-carbonyl group has been associated with stronger inhibition;(3) The …
被引用次数：344 相关文章 所有 9 个版本

A review on structure-activity relationship of dietary polyphenols inhibiting α-amylase.

XJB Xiao JianBo, NXL Ni XiaoLing, KGY Kai GuoYin… - 2013 - cabidigitallibrary.org
The inhibitory effects of dietary polyphenols against α-amylase have attracted great interest
among researchers. The aim of this review is to give an overview of the research reports on
the structure-activity relationship of polyphenols inhibiting α-amylase. The molecular
structures that influence the inhibition are the following:(1) The hydroxylation of flavonoids
improved the inhibitory effect on α-amylase;(2) Presence of an unsaturated 2, 3-bond in
conjugation with a 4-carbonyl group has been associated with stronger inhibition;(3) The …
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