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...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2025-12-01
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| Col·lecció: | Journal of Functional Foods |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S1756464625004189 |
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