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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Hlavní autoři:	Xinrui Xie, Bangyu Lv, Yuancong Gu, Xingrui Nian, Xinhe Yang
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2025-12-01
Edice:	Journal of Functional Foods
Témata:	α-Glucosidase Fermented foods Isolation Identification Bioactivity Inhibition mechanism
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S1756464625004189
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