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...
Na minha lista:
| Principais autores: | , , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2025-12-01
|
| coleção: | Journal of Functional Foods |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S1756464625004189 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|