Roasting improves the hypoglycemic effects of a large-leaf yellow tea infusion by enhancing the levels of epimerized catechins that inhibit α-glucosidase.

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作者： Jie,Zhou ^[1] ; Liang,Zhang ; Qilu,Meng ; Yijun,Wang ; Piaopiao,Long ; Chi-Tang,Ho ; Chuanjian,Cui ; Luting,Cao ; Daxiang,Li ; Xiaochun,Wan

作者单位： State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China. dxli@ahau.edu.cn xcwan@ahau.edu.cn. ^[1]

主题词动物(Animals);血糖(Blood Glucose);山茶(Camellia sinensis);儿茶素(Catechin);烹饪(Cooking);糖尿病, 2型(Diabetes Mellitus, Type 2);降血糖药(Hypoglycemic Agents);男(雄)性(Male);小鼠(Mice);小鼠, 近交C57BL(Mice, Inbred C57BL);植物提取物(Plant Extracts);植物叶(Plant Leaves);淀粉(Starch);茶(Tea);α葡糖苷酶类(alpha-Glucosidases)

DOI 10.1039/c8fo01429a

PMID 30246823

发布时间 2019-12-10

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Food & function

2018年9卷10期

5162-5168页

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Roasting improves the hypoglycemic effects of a large-leaf yellow tea infusion by enhancing the levels of epimerized catechins that inhibit α-glucosidase.

Food & function

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Food & function

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Roasting improves the hypoglycemic effects of a large-leaf yellow tea infusion by enhancing the levels of epimerized catechins that inhibit α-glucosidase.

Food & function

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Food & function

相关期刊

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