Polyphenol-fortified extruded sweet potato starch vermicelli: Slow-releasing polyphenols is the main factor that reduces the starch digestibility

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An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products.

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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 · 404 citations · Full text

Life Sciences, Biochemistry, Pharmacology +13

Interaction between Amylose and Tea Polyphenols Modulates the Postprandial Glycemic Response to High-Amylose Maize Starch

Yanwei Chai, Mingzhu Wang, Genyi Zhang · Journal of Agricultural and Food Chemistry · 2013 · 275 citations

Agriculture, Biochemistry, Food Science +17

Amylose-lipid complex formation from extruded maize starch mixed with fatty acids

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