In Vitro Studies on the Antioxidant Property and Inhibition of α-Amylase, α-Glucosidase, and Angiotensin I-Converting Enzyme by Polyphenol-Rich Extracts from Cocoa (Theobroma cacao) Bean

Background. This study sought to investigate the antidiabetic and antihypertensive mechanisms of cocoa (Theobroma cacao) bean through inhibition of α-amylase, α-glucosidase, angiotensin-1 converting enzyme, and oxidative stress. Methodology. The total phenol and flavonoid contents of the water extra...

Descrizione completa

Salvato in:
Dettagli Bibliografici
Autori principali: Oboh, Ganiyu, Ademosun, Ayokunle O., Ademiluyi, Adedayo O., Omojokun, Olasunkanmi S., Nwanna, Esther E., Longe, Kuburat O.
Natura: Artigo
Lingua:Inglês
Pubblicazione: Hindawi Publishing Corporation 2014
Soggetti:
Research Article
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC4175390/
https://ncbi.nlm.nih.gov/pubmed/25295218
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2014/549287
Tags: Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !

Documenti analoghi