Cooking and In Vitro Digestion Modulate the Anti-Diabetic Properties of Red-Skinned Onion and Dark Purple Eggplant Phenolic Compounds

The intake of phenolic-rich foods is an emerging preventive approach for the management of type 2 diabetes, thanks to the ability of these compounds to inhibit some key metabolic enzymes. In this study, the influence of cooking and in vitro digestion on the α-glucosidase, α-amylase, and dipeptidyl-p...

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Autors principals:	Alice Cattivelli, Angela Conte, Serena Martini, Davide Tagliazucchi
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2022-02-01
Col·lecció:	Foods
Matèries:	type 2 diabetes polyphenols food processing mass spectrometry in vitro digestion thermal treatments
Accés en línia:	https://www.mdpi.com/2304-8158/11/5/689
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