Publication | Closed Access

C-glucosidic ellagitannins and galloylated glucoses as potential functional food ingredients with anti-diabetic properties: a study of α-glucosidase and α-amylase inhibition

Diabetes ManagementBiochemistryGalloylated GlucosesMedicineDiabetesPolysaccharideDiabetes ComplicationsDiabetes MellitusPharmacologyα-Amylase InhibitionC-glucosidic Ellagitannins