The Nutritional and Antioxidant Potential of Artisanal and Industrial Apple Vinegars and Their Ability to Inhibit Key Enzymes Related to Type 2 Diabetes In Vitro

The main objective of the current study was to determine the physicochemical properties, antioxidant activities, and α-glucosidase and α-amylase inhibition of apple vinegar produced by artisanal and industrial methods. Apple vinegar samples were analyzed to identify their electrical conductivity, pH...

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Hlavní autoři:	Driss Ousaaid, Hassan Laaroussi, Hamza Mechchate, Meryem Bakour, Asmae El Ghouizi, Ramzi A. Mothana, Omar Noman, Imane Es-safi, Badiaa Lyoussi, Ilham El Arabi
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2022-01-01
Edice:	Molecules
Témata:	nutrition antioxidant activity artisanal apple vinegar industrial apple vinegar diabetes α-amylase
On-line přístup:	https://www.mdpi.com/1420-3049/27/2/567
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