Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans.

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作者： Kathryn C,Racine ^[1] ; Brian D,Wiersema ^[1] ; Laura E,Griffin ^[2] ; Lauren A,Essenmacher ^[1] ; Andrew H,Lee ^[1] ; Helene,Hopfer ^[3] ; Joshua D,Lambert ^[3] ; Amanda C,Stewart ^[1] ; Andrew P,Neilson ^[2]

作者单位： Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24060, USA. ^[1] Plants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Kannapolis, NC 28081, USA. ^[2] Department of Food Science, Pennsylvania State University, University Park, PA 16801, USA. ^[3]

关键词 Maillard reaction flavan-3-ol melanoidin procyanidin α-glucosidase

DOI 10.3390/antiox8120635

PMID 31835748

发布时间 2020-09-28

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Antioxidants (Basel, Switzerland)

2019年8卷12期

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Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans.

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Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans.

Antioxidants (Basel, Switzerland)

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Antioxidants (Basel, Switzerland)

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