Effect of tea products on the in vitro enzymatic digestibility of starch

A starch hydrolysis procedure to estimate glycemic index

Isabel Goñi, Alejandra García‐Alonso, Fulgêncio Saura-Calixto · Nutrition Research · 1997 · 2K citations

Food Chemistry, Starch Hydrolysis Procedure, Biochemistry +8

Flavonoids for Controlling Starch Digestion: Structural Requirements for Inhibiting Human α-Amylase

Elena Lo Piparo, Holger Scheib, Nathalie Frei et al. · Journal of Medicinal Chemistry · 2008 · 455 citations · Full text

Food Chemistry, Medicinal Chemistry, Biosynthesis +15

Grape Seed and Tea Extracts and Catechin 3-Gallates Are Potent Inhibitors of α-Amylase and α-Glucosidase Activity

Meltem Yilmazer-Musa, Anneke M. Griffith, Alexander J. Michels et al. · Journal of Agricultural and Food Chemistry · 2012 · 398 citations · Full text

Food Chemistry, Grape Seed, Tea Extracts +13

Effects of tea polyphenols on the activities of α-amylase, pepsin, trypsin and lipase

Qiang He, Yuanping Lv, Kai Yao · Food Chemistry · 2006 · 355 citations

Food Chemistry, Tea Polyphenols, Food Bioactive Compound +3

INHIBITORY POTENTIAL OF WINE AND TEA AGAINST α-AMYLASE AND α-GLUCOSIDASE FOR MANAGEMENT OF HYPERGLYCEMIA LINKED TO TYPE 2 DIABETES

Young‐In Kwon, Emmanouil Apostolidis, Kalidas Shetty · Journal of Food Biochemistry · 2008 · 288 citations

Glycobiology, Phenolic Content, Insulin Signaling +19