Synergistic effect of amyloglucosidase and resveratrol on reducing in vitro starch digestibility

Bread is a major dietary carbohydrate source, but its rapid starch digestion promotes a high glycemic index. Resveratrol (RSV), a plant polyphenol, and amyloglucosidase (AMG) can modify starch structure which could potentially alter the starch digestibility. This study examined whether the individua...

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Hlavní autoři:	Sunita Karki, Nicola Gasparre, Thomas Netticadan, Cristina M. Rosell
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2026-03-01
Edice:	Journal of Functional Foods
Témata:	Resveratrol Amyloglucosidase Starch digestibility Bread Phenolic–enzyme interaction
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S175646462600037X
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