Berry components inhibit alpha-glucosidase in vitro: synergies between acarbose and polyphenols from black currant and rowanberry.

Research output: Contribution to journal › Article › peer-review

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

@article{7238de682412462ab0f6c28f18cf9108,

title = "Berry components inhibit alpha-glucosidase in vitro: synergies between acarbose and polyphenols from black currant and rowanberry.",

keywords = "Acarbose, Berries, Diabetes, Glucosidase inhibition, Glycaemic, Polyphenols",

author = "A.S. Boath and D. Stewart and G.J. McDougall",

year = "2012",

month = sep,

day = "17",

doi = "10.1016/j.foodchem.2012.06.065",

language = "English",

volume = "135",

pages = "929--936",

journal = "Food Chemistry",

number = "3",

}

TY - JOUR

T1 - Berry components inhibit alpha-glucosidase in vitro: synergies between acarbose and polyphenols from black currant and rowanberry.

AU - Boath, A.S.

AU - Stewart, D.

AU - McDougall, G.J.

PY - 2012/9/17

Y1 - 2012/9/17

KW - Acarbose

KW - Berries

KW - Diabetes

KW - Glucosidase inhibition

KW - Glycaemic

KW - Polyphenols

U2 - 10.1016/j.foodchem.2012.06.065

DO - 10.1016/j.foodchem.2012.06.065

M3 - Article

VL - 135

SP - 929

EP - 936

JO - Food Chemistry

JF - Food Chemistry

IS - 3

ER -