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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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Gardado en:
Principais autores: Driss Ousaaid, Hassan Laaroussi, Hamza Mechchate, Meryem Bakour, Asmae El Ghouizi, Ramzi A. Mothana, Omar Noman, Imane Es-safi, Badiaa Lyoussi, Ilham El Arabi
Formato: Artigo
Idioma:Inglês
Publicado: MDPI AG 2022-01-01
Series:Molecules
Assuntos:
nutrition
antioxidant activity
artisanal apple vinegar
industrial apple vinegar
diabetes
α-amylase
Acceso en liña:https://www.mdpi.com/1420-3049/27/2/567
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