Evaluation of ethyl-rutinoside and aglycone-fortified Tartary buckwheat steamed bread in ameliorating hyperglycemia, insulin resistance, and dyslipidemia in type 2 diabetic mice
Ethyl-rutinoside and aglycones (ER-AG), transformation products of rutin formed during Tartary buckwheat processing, are recognized as bioactive compounds with potential roles in glycemic regulation. However, studies quantifying the hypoglycemic efficacy of Tartary buckwheat foods naturally enriched...
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2025-11-01
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| coleção: | Journal of Functional Foods |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S175646462500369X |
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