In vitro Inhibition of Pancreatic Lipase by Polyphenols:
A Kinetic, Fluorescence Spectroscopy and Molecular Docking Study

The inhibitory activity and binding characteristics of caffeic acid, p-coumaric acid, quercetin and capsaicin, four phenolic compounds found in hot pepper, against porcine pancreatic lipase activity were studied and compared to hot pepper extract. Quercetin was the strongest inhibitor (IC(50)=(6.1±2...

Description complète

Enregistré dans:
Détails bibliographiques
Publié dans:Food Technol Biotechnol
Auteurs principaux: Martinez-Gonzalez, Alejandra I., Alvarez-Parrilla, Emilio, Díaz-Sánchez, Ángel G., de la Rosa, Laura A., Núñez-Gastélum, José A., Vazquez-Flores, Alma A., Gonzalez-Aguilar, Gustavo A.
Format: Artigo
Langue:Inglês
Publié: University of Zagreb Faculty of Food Technology and Biotechnology 2017
Sujets:
Original Scientific Papers
Accès en ligne:https://ncbi.nlm.nih.gov/pmc/articles/PMC5848196/
https://ncbi.nlm.nih.gov/pubmed/29540986
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.55.04.17.5138
Tags: Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!

Documents similaires