Heat stability of the in vitro inhibitory effect of spices on lipase, amylase, and glucosidase enzymes.

Spices boiling glucosidase inhibition lipase inhibition α‐amylase inhibition

Journal

Food science & nutrition
ISSN: 2048-7177
Titre abrégé: Food Sci Nutr
Pays: United States
ID NLM: 101605473

Informations de publication

Date de publication:
Feb 2019
Historique:
received: 16 05 2018
revised: 11 08 2018
accepted: 15 08 2018
entrez: 9 3 2019
pubmed: 9 3 2019
medline: 9 3 2019
Statut: epublish

Résumé

This study investigated the effect of boiling on the inhibitory action of spices on digestive enzymes. Unboiled extracts of

Identifiants

pubmed: 30847119
doi: 10.1002/fsn3.797
pii: FSN3797
pmc: PMC6393038
doi:

Types de publication

Journal Article

Langues

eng

Pagination

425-432

Déclaration de conflit d'intérêts

The authors declare that they have no competing interests.

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Auteurs

Irushika T Fernando (IT)

Faculty of Medicine Department of Biochemistry University of Peradeniya Peradeniya Sri Lanka.

Kumudu I Perera (KI)

Faculty of Medicine Department of Biochemistry University of Peradeniya Peradeniya Sri Lanka.

Senarath B P Athauda (SBP)

Faculty of Medicine Department of Biochemistry University of Peradeniya Peradeniya Sri Lanka.

Ramiah Sivakanesan (R)

Faculty of Medicine Department of Biochemistry University of Peradeniya Peradeniya Sri Lanka.

Nimal Savitri Kumar (NS)

National Institute of Fundamental Studies Kandy Sri Lanka.

Lalith Jayasinghe (L)

National Institute of Fundamental Studies Kandy Sri Lanka.

Classifications MeSH