Research progress of α-glucosidase inhibitors from fermented food
α-Glucosidase inhibitors like acarbose are widely used oral hypoglycemic agents but often cause gastrointestinal adverse effects. To address this issue, natural inhibitors from fermented foods offer a promising alternative for developing safer drugs. This review synthesizes literature from 2010 to t...
Gespeichert in:
| Hauptverfasser: | , , , , |
|---|---|
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Elsevier
2025-12-01
|
| Schriftenreihe: | Journal of Functional Foods |
| Schlagworte: | |
| Online-Zugang: | http://www.sciencedirect.com/science/article/pii/S1756464625004189 |
| Tags: |
Keine Tags, Fügen Sie das erste Tag hinzu!
|