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The anthocyanins in black currants regulate postprandial hyperglycaemia primarily by inhibiting α-glucosidase while other phenolics modulate salivary α-amylase, glucose uptake and sugar transporters

Food ChemistryNutritionFood Bioactive CompoundBiochemistryMedicinePhysiologyBlack CurrantsPhytochemicalMetabolismPharmacologyGlucose UptakeSugar TransportersPolyphenolicsHealth Sciences