Berry Polyphenols Inhibit α-Amylase in Vitro: Identifying Active Components in Rowanberry and Raspberry

Dominic Grussu; Derek Stewart; Gordon J. McDougall

doi:10.1021/jf1045359

Berry Polyphenols Inhibit α-Amylase in Vitro: Identifying Active Components in Rowanberry and Raspberry

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

Original language	English
Pages (from-to)	2324-2331
Journal	Journal of Agricultural and Food Chemistry
Volume	59
Issue number	6
DOIs	https://doi.org/10.1021/jf1045359
Publication status	Published - 17 Feb 2011

UN SDGs

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

SDG 3 Good Health and Well-being

Keywords

Amylase
Berry
Diabetes
Glycaemic response
Polyphenols
Starch

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10.1021/jf1045359

Cite this

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title = "Berry Polyphenols Inhibit α-Amylase in Vitro: Identifying Active Components in Rowanberry and Raspberry",

keywords = "Amylase, Berry, Diabetes, Glycaemic response, Polyphenols, Starch",

author = "Dominic Grussu and Derek Stewart and McDougall, \{Gordon J.\}",

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AU - Grussu, Dominic

AU - Stewart, Derek

AU - McDougall, Gordon J.

PY - 2011/2/17

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KW - Amylase

KW - Berry

KW - Diabetes

KW - Glycaemic response

KW - Polyphenols

KW - Starch

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Berry Polyphenols Inhibit α-Amylase in Vitro: Identifying Active Components in Rowanberry and Raspberry

UN SDGs

Keywords

Access to Document

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