Exploring the hypoglycaemic efficacy of bio-accessed antioxidative polyphenolics in thermally processed Cucumis dipsaceus fruits – An in vitro and in silico study

Author:

Paul Benedict Mathews,Jagadeesan Gayathri,Kannan Gowtham,Jegan Raj Francis,Annadurai Yamuna,Piramanayagam Shanmughavel,Thangaraj Parimelazhagan

Funder

Bharathiar University

Department of Botany, University of Calcutta

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

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2. Antioxidant and alpha glucosidase inhibitor screening of Merremia peltata L. as potential traditional treatment for diabetes mellitus;Af-Idah;Pharmacognosy Journal,2021

3. Bio-accessibility of bioactive compounds after in vitro gastrointestinal digestion and probiotics fermentation of Brazilian fruits residues with antioxidant and antidiabetic potential;Andrade;Lwt,2022

4. In vitro potential of Ascophyllum nodosum phenolic antioxidant-mediated α-glucosidase and α-amylase inhibition;Apostolidis;Journal of food science,2010

5. Vanillin assay for proanthocyanidins (condensed tannins): Modification of the solvent for estimation of the degree of polymerization;Butler;Journal of Agricultural and Food Chemistry,1982

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