Purification and Characterization of Polyphenols from Chestnut Astringent Skin-Reference-Cited by-同舟云学术

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Purification and Characterization of Polyphenols from Chestnut Astringent Skin

Published:2011-08-01 Issue:16 Volume:59 Page:8646-8654
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Tsujita Takahiro¹,Yamada Misato¹,Takaku Takeshi¹,Shintani Tomoyoshi²,Teramoto Kanae³,Sato Takafumi³

Affiliation:

1. Bioscience, Integrated Center for Sciences, Ehime University, Shitsukawa, Toon, Ehime 791-0295, Japan

2. Ehime Institute of Industrial Technology, Kumekubota, Matsuyama, Ehime 791-1101, Japan

3. JEOL Ltd., Musashino, Akishima, Tokyo 196-8558, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf201679q

Reference36 articles.

1. Global and societal implications of the diabetes epidemic

2. Epidemic obesity and type 2 diabetes in Asia

3. Inhibitory Effect of 0.19 -Amylase Inhibitor from Wheat Kernel on the Activity of Porcine Pancreas -Amylase and Its Thermal Stability

4. Purification and properties of phaseolamin, an inhibitor of alpha-amylase, from the kidney bean, Phaseolus vulgaris.

5. Suppression of Glucose Absorption by Various Health Teas in Rats

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1. Inhibition of human starch digesting enzymes and intestinal glucose transport by walnut polyphenols;Food Research International;2024-08

2. Inhibitory effect of extracts from edible parts of nuts on α-amylase activity: a systematic review;Food & Function;2024

3. Tannin complexation with metal ions and its implication on human health, environment and industry: An overview;International Journal of Biological Macromolecules;2023-12

4. BIOACCESSIBILITY OF POLYPHENOLS FROM CHESTNUT PEEL AND THEIR USE IN NOODLE FORMULATION;GIDA / THE JOURNAL OF FOOD;2022-09-02

5. Valorisation of agricultural by-product: Optimisation of alcohol-based extraction of polyphenols from chestnut peel using Box-Behnken Design;International Food Research Journal;2022-02-01

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