Inhibitory potential of prickly pears and their isolated bioactives against digestive enzymes linked to type 2 diabetes and inflammatory response
BACKGROUND Prickly pears are potential candidates for the development of low‐cost functional foods because they grow with low water requirements in arid regions of the world. They are sources of betalains and phenolic compounds, which have been reported to contribute to human health. The study of th...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2019-11, Vol.99 (14), p.6380-6391 |
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| creator | Gómez‐Maqueo, Andrea García‐Cayuela, Tomás Fernández‐López, Rebeca Welti‐Chanes, Jorge Cano, M Pilar |
| description | BACKGROUND
Prickly pears are potential candidates for the development of low‐cost functional foods because they grow with low water requirements in arid regions of the world. They are sources of betalains and phenolic compounds, which have been reported to contribute to human health. The study of the biological activity of different varieties and of their isolated bioactive constitutes is fundamental in the design of functional foods. In this context, our objective is the assessment of the ability of Spanish and Mexican prickly‐pear cultivars to inhibit enzymes related to type 2 diabetes and the inflammatory response, and the contribution of their bioactive compounds to their nutra‐pharmaceutical potential.
RESULTS
Prickly pear peels presented the highest antioxidant activity due to their high isorhamnetin glycoside content. Isorhamnetin glycosides showed significantly higher antioxidant and anti‐inflammatory activity than aglycone, particularly isorhamnetin glucosyl‐rhamnosyl‐pentoside (IG2), which also reported antihyperglycemic activity. Morada, Vigor, and Sanguinos whole fruits exhibited moderate α‐amylase inhibition and higher α‐glucosidase inhibition, which is ideal for lowering glucose absorption in hyperglycemia management. Sanguinos peels presented the highest anti‐inflammatory activity because of their high indicaxanthin content and isorhamnetin glycoside profile.
CONCLUSIONS
In the design of prickly pear functional foods, technological processing should prioritize the retention or concentration of these bioactive compounds to preserve (or increase) their natural antioxidant, antihyperglycemic and anti‐inflammatory activity. Peels of red and orange varieties should be further evaluated for antioxidant and anti‐inflammatory purposes while whole fruits of red and purple varieties could be considered possible candidates for hyperglycemia management. © 2019 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.9917 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2253830440</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2306509661</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3537-f9cf528504ed68abfb3d60020d278aeb12357bcf4d2701f7165b6311843294883</originalsourceid><addsrcrecordid>eNp1kU9vFSEUxYnR2Gd14RcwJG50Me0F5u-yaazWNHGhrgnMXFpeGRiBp5l-i35jeX3VhYkrwj2_HC7nEPKawQkD4KfbZNTJMLDuCdkwGLoKgMFTsikarxpW8yPyIqUtAAxD2z4nR4LxXgBvN-T-0t9YbXOIK11CRp-tcjQYukQ73royRBUTVX6i-QZtpDYFpzJOVNugxmx_YlGvlfUp08leY9qPKPq7dS6Ks_62sDnQvC5IeUGUxowHR-uNU_OsHl6PmJbgE74kz4xyCV89nsfk-8WHb-efqqsvHy_Pz66qUTSiq8wwmob3DdQ4tb3SRoupLR-GiXe9Qs24aDo9mrrcgZmOtY1uBWN9LfhQ9704Ju8OvksMP3ZlbznbNKJzymPYJcl5I0pIdQ0FffsPug276Mt2kgtoGyipskK9P1BjDClFNLJkOKu4SgZy35Pc9yT3PRX2zaPjTs84_SX_FFOA0wPwyzpc_-8kP3-9OHuw_A1Us560</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2306509661</pqid></control><display><type>article</type><title>Inhibitory potential of prickly pears and their isolated bioactives against digestive enzymes linked to type 2 diabetes and inflammatory response</title><source>MEDLINE</source><source>Wiley Online Library Journals Frontfile Complete</source><creator>Gómez‐Maqueo, Andrea ; García‐Cayuela, Tomás ; Fernández‐López, Rebeca ; Welti‐Chanes, Jorge ; Cano, M Pilar</creator><creatorcontrib>Gómez‐Maqueo, Andrea ; García‐Cayuela, Tomás ; Fernández‐López, Rebeca ; Welti‐Chanes, Jorge ; Cano, M Pilar</creatorcontrib><description>BACKGROUND
Prickly pears are potential candidates for the development of low‐cost functional foods because they grow with low water requirements in arid regions of the world. They are sources of betalains and phenolic compounds, which have been reported to contribute to human health. The study of the biological activity of different varieties and of their isolated bioactive constitutes is fundamental in the design of functional foods. In this context, our objective is the assessment of the ability of Spanish and Mexican prickly‐pear cultivars to inhibit enzymes related to type 2 diabetes and the inflammatory response, and the contribution of their bioactive compounds to their nutra‐pharmaceutical potential.
RESULTS
Prickly pear peels presented the highest antioxidant activity due to their high isorhamnetin glycoside content. Isorhamnetin glycosides showed significantly higher antioxidant and anti‐inflammatory activity than aglycone, particularly isorhamnetin glucosyl‐rhamnosyl‐pentoside (IG2), which also reported antihyperglycemic activity. Morada, Vigor, and Sanguinos whole fruits exhibited moderate α‐amylase inhibition and higher α‐glucosidase inhibition, which is ideal for lowering glucose absorption in hyperglycemia management. Sanguinos peels presented the highest anti‐inflammatory activity because of their high indicaxanthin content and isorhamnetin glycoside profile.
CONCLUSIONS
In the design of prickly pear functional foods, technological processing should prioritize the retention or concentration of these bioactive compounds to preserve (or increase) their natural antioxidant, antihyperglycemic and anti‐inflammatory activity. Peels of red and orange varieties should be further evaluated for antioxidant and anti‐inflammatory purposes while whole fruits of red and purple varieties could be considered possible candidates for hyperglycemia management. © 2019 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.9917</identifier><identifier>PMID: 31283026</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>alpha-Amylases - antagonists & inhibitors ; alpha-Amylases - chemistry ; alpha-Amylases - metabolism ; alpha-Glucosidases - chemistry ; alpha-Glucosidases - metabolism ; Anti-Inflammatory Agents - chemistry ; antihyperglycemic activity ; antioxidant activity ; Antioxidants ; Antioxidants - chemistry ; anti‐inflammatory activity ; Arid regions ; Arid zones ; Betalains - chemistry ; Bioactive compounds ; Biological activity ; Cultivars ; Diabetes ; Diabetes mellitus ; Diabetes mellitus (non-insulin dependent) ; Diabetes Mellitus, Type 2 - enzymology ; Diabetes Mellitus, Type 2 - metabolism ; Digestive enzymes ; Enzyme Inhibitors - chemistry ; Enzymes ; Food processing ; Fruit - chemistry ; Fruits ; Functional foods & nutraceuticals ; Glucosidase ; Glycoside Hydrolase Inhibitors - chemistry ; Glycosides ; Humans ; Hyperglycemia ; Hypoglycemic Agents - chemistry ; Inflammation ; Inflammatory response ; Kinetics ; Organic chemistry ; Phenolic compounds ; Phenols ; Phenols - chemistry ; Plant Extracts - chemistry ; Prickly pears ; Pyrus - chemistry ; Pyrus - classification ; Vigor ; Water requirements ; α-Amylase ; α-Glucosidase</subject><ispartof>Journal of the science of food and agriculture, 2019-11, Vol.99 (14), p.6380-6391</ispartof><rights>2019 Society of Chemical Industry</rights><rights>2019 Society of Chemical Industry.</rights><rights>Copyright © 2019 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3537-f9cf528504ed68abfb3d60020d278aeb12357bcf4d2701f7165b6311843294883</citedby><cites>FETCH-LOGICAL-c3537-f9cf528504ed68abfb3d60020d278aeb12357bcf4d2701f7165b6311843294883</cites><orcidid>0000-0002-8342-4532</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.9917$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.9917$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31283026$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Gómez‐Maqueo, Andrea</creatorcontrib><creatorcontrib>García‐Cayuela, Tomás</creatorcontrib><creatorcontrib>Fernández‐López, Rebeca</creatorcontrib><creatorcontrib>Welti‐Chanes, Jorge</creatorcontrib><creatorcontrib>Cano, M Pilar</creatorcontrib><title>Inhibitory potential of prickly pears and their isolated bioactives against digestive enzymes linked to type 2 diabetes and inflammatory response</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
Prickly pears are potential candidates for the development of low‐cost functional foods because they grow with low water requirements in arid regions of the world. They are sources of betalains and phenolic compounds, which have been reported to contribute to human health. The study of the biological activity of different varieties and of their isolated bioactive constitutes is fundamental in the design of functional foods. In this context, our objective is the assessment of the ability of Spanish and Mexican prickly‐pear cultivars to inhibit enzymes related to type 2 diabetes and the inflammatory response, and the contribution of their bioactive compounds to their nutra‐pharmaceutical potential.
RESULTS
Prickly pear peels presented the highest antioxidant activity due to their high isorhamnetin glycoside content. Isorhamnetin glycosides showed significantly higher antioxidant and anti‐inflammatory activity than aglycone, particularly isorhamnetin glucosyl‐rhamnosyl‐pentoside (IG2), which also reported antihyperglycemic activity. Morada, Vigor, and Sanguinos whole fruits exhibited moderate α‐amylase inhibition and higher α‐glucosidase inhibition, which is ideal for lowering glucose absorption in hyperglycemia management. Sanguinos peels presented the highest anti‐inflammatory activity because of their high indicaxanthin content and isorhamnetin glycoside profile.
CONCLUSIONS
In the design of prickly pear functional foods, technological processing should prioritize the retention or concentration of these bioactive compounds to preserve (or increase) their natural antioxidant, antihyperglycemic and anti‐inflammatory activity. Peels of red and orange varieties should be further evaluated for antioxidant and anti‐inflammatory purposes while whole fruits of red and purple varieties could be considered possible candidates for hyperglycemia management. © 2019 Society of Chemical Industry</description><subject>alpha-Amylases - antagonists & inhibitors</subject><subject>alpha-Amylases - chemistry</subject><subject>alpha-Amylases - metabolism</subject><subject>alpha-Glucosidases - chemistry</subject><subject>alpha-Glucosidases - metabolism</subject><subject>Anti-Inflammatory Agents - chemistry</subject><subject>antihyperglycemic activity</subject><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>Antioxidants - chemistry</subject><subject>anti‐inflammatory activity</subject><subject>Arid regions</subject><subject>Arid zones</subject><subject>Betalains - chemistry</subject><subject>Bioactive compounds</subject><subject>Biological activity</subject><subject>Cultivars</subject><subject>Diabetes</subject><subject>Diabetes mellitus</subject><subject>Diabetes mellitus (non-insulin dependent)</subject><subject>Diabetes Mellitus, Type 2 - enzymology</subject><subject>Diabetes Mellitus, Type 2 - metabolism</subject><subject>Digestive enzymes</subject><subject>Enzyme Inhibitors - chemistry</subject><subject>Enzymes</subject><subject>Food processing</subject><subject>Fruit - chemistry</subject><subject>Fruits</subject><subject>Functional foods & nutraceuticals</subject><subject>Glucosidase</subject><subject>Glycoside Hydrolase Inhibitors - chemistry</subject><subject>Glycosides</subject><subject>Humans</subject><subject>Hyperglycemia</subject><subject>Hypoglycemic Agents - chemistry</subject><subject>Inflammation</subject><subject>Inflammatory response</subject><subject>Kinetics</subject><subject>Organic chemistry</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Phenols - chemistry</subject><subject>Plant Extracts - chemistry</subject><subject>Prickly pears</subject><subject>Pyrus - chemistry</subject><subject>Pyrus - classification</subject><subject>Vigor</subject><subject>Water requirements</subject><subject>α-Amylase</subject><subject>α-Glucosidase</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kU9vFSEUxYnR2Gd14RcwJG50Me0F5u-yaazWNHGhrgnMXFpeGRiBp5l-i35jeX3VhYkrwj2_HC7nEPKawQkD4KfbZNTJMLDuCdkwGLoKgMFTsikarxpW8yPyIqUtAAxD2z4nR4LxXgBvN-T-0t9YbXOIK11CRp-tcjQYukQ73royRBUTVX6i-QZtpDYFpzJOVNugxmx_YlGvlfUp08leY9qPKPq7dS6Ks_62sDnQvC5IeUGUxowHR-uNU_OsHl6PmJbgE74kz4xyCV89nsfk-8WHb-efqqsvHy_Pz66qUTSiq8wwmob3DdQ4tb3SRoupLR-GiXe9Qs24aDo9mrrcgZmOtY1uBWN9LfhQ9704Ju8OvksMP3ZlbznbNKJzymPYJcl5I0pIdQ0FffsPug276Mt2kgtoGyipskK9P1BjDClFNLJkOKu4SgZy35Pc9yT3PRX2zaPjTs84_SX_FFOA0wPwyzpc_-8kP3-9OHuw_A1Us560</recordid><startdate>201911</startdate><enddate>201911</enddate><creator>Gómez‐Maqueo, Andrea</creator><creator>García‐Cayuela, Tomás</creator><creator>Fernández‐López, Rebeca</creator><creator>Welti‐Chanes, Jorge</creator><creator>Cano, M Pilar</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-8342-4532</orcidid></search><sort><creationdate>201911</creationdate><title>Inhibitory potential of prickly pears and their isolated bioactives against digestive enzymes linked to type 2 diabetes and inflammatory response</title><author>Gómez‐Maqueo, Andrea ; García‐Cayuela, Tomás ; Fernández‐López, Rebeca ; Welti‐Chanes, Jorge ; Cano, M Pilar</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3537-f9cf528504ed68abfb3d60020d278aeb12357bcf4d2701f7165b6311843294883</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>alpha-Amylases - antagonists & inhibitors</topic><topic>alpha-Amylases - chemistry</topic><topic>alpha-Amylases - metabolism</topic><topic>alpha-Glucosidases - chemistry</topic><topic>alpha-Glucosidases - metabolism</topic><topic>Anti-Inflammatory Agents - chemistry</topic><topic>antihyperglycemic activity</topic><topic>antioxidant activity</topic><topic>Antioxidants</topic><topic>Antioxidants - chemistry</topic><topic>anti‐inflammatory activity</topic><topic>Arid regions</topic><topic>Arid zones</topic><topic>Betalains - chemistry</topic><topic>Bioactive compounds</topic><topic>Biological activity</topic><topic>Cultivars</topic><topic>Diabetes</topic><topic>Diabetes mellitus</topic><topic>Diabetes mellitus (non-insulin dependent)</topic><topic>Diabetes Mellitus, Type 2 - enzymology</topic><topic>Diabetes Mellitus, Type 2 - metabolism</topic><topic>Digestive enzymes</topic><topic>Enzyme Inhibitors - chemistry</topic><topic>Enzymes</topic><topic>Food processing</topic><topic>Fruit - chemistry</topic><topic>Fruits</topic><topic>Functional foods & nutraceuticals</topic><topic>Glucosidase</topic><topic>Glycoside Hydrolase Inhibitors - chemistry</topic><topic>Glycosides</topic><topic>Humans</topic><topic>Hyperglycemia</topic><topic>Hypoglycemic Agents - chemistry</topic><topic>Inflammation</topic><topic>Inflammatory response</topic><topic>Kinetics</topic><topic>Organic chemistry</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Phenols - chemistry</topic><topic>Plant Extracts - chemistry</topic><topic>Prickly pears</topic><topic>Pyrus - chemistry</topic><topic>Pyrus - classification</topic><topic>Vigor</topic><topic>Water requirements</topic><topic>α-Amylase</topic><topic>α-Glucosidase</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gómez‐Maqueo, Andrea</creatorcontrib><creatorcontrib>García‐Cayuela, Tomás</creatorcontrib><creatorcontrib>Fernández‐López, Rebeca</creatorcontrib><creatorcontrib>Welti‐Chanes, Jorge</creatorcontrib><creatorcontrib>Cano, M Pilar</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gómez‐Maqueo, Andrea</au><au>García‐Cayuela, Tomás</au><au>Fernández‐López, Rebeca</au><au>Welti‐Chanes, Jorge</au><au>Cano, M Pilar</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Inhibitory potential of prickly pears and their isolated bioactives against digestive enzymes linked to type 2 diabetes and inflammatory response</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2019-11</date><risdate>2019</risdate><volume>99</volume><issue>14</issue><spage>6380</spage><epage>6391</epage><pages>6380-6391</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
Prickly pears are potential candidates for the development of low‐cost functional foods because they grow with low water requirements in arid regions of the world. They are sources of betalains and phenolic compounds, which have been reported to contribute to human health. The study of the biological activity of different varieties and of their isolated bioactive constitutes is fundamental in the design of functional foods. In this context, our objective is the assessment of the ability of Spanish and Mexican prickly‐pear cultivars to inhibit enzymes related to type 2 diabetes and the inflammatory response, and the contribution of their bioactive compounds to their nutra‐pharmaceutical potential.
RESULTS
Prickly pear peels presented the highest antioxidant activity due to their high isorhamnetin glycoside content. Isorhamnetin glycosides showed significantly higher antioxidant and anti‐inflammatory activity than aglycone, particularly isorhamnetin glucosyl‐rhamnosyl‐pentoside (IG2), which also reported antihyperglycemic activity. Morada, Vigor, and Sanguinos whole fruits exhibited moderate α‐amylase inhibition and higher α‐glucosidase inhibition, which is ideal for lowering glucose absorption in hyperglycemia management. Sanguinos peels presented the highest anti‐inflammatory activity because of their high indicaxanthin content and isorhamnetin glycoside profile.
CONCLUSIONS
In the design of prickly pear functional foods, technological processing should prioritize the retention or concentration of these bioactive compounds to preserve (or increase) their natural antioxidant, antihyperglycemic and anti‐inflammatory activity. Peels of red and orange varieties should be further evaluated for antioxidant and anti‐inflammatory purposes while whole fruits of red and purple varieties could be considered possible candidates for hyperglycemia management. © 2019 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>31283026</pmid><doi>10.1002/jsfa.9917</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0002-8342-4532</orcidid></addata></record> |
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| ispartof | Journal of the science of food and agriculture, 2019-11, Vol.99 (14), p.6380-6391 |
| issn | 0022-5142 1097-0010 |
| language | eng |
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| subjects | alpha-Amylases - antagonists & inhibitors alpha-Amylases - chemistry alpha-Amylases - metabolism alpha-Glucosidases - chemistry alpha-Glucosidases - metabolism Anti-Inflammatory Agents - chemistry antihyperglycemic activity antioxidant activity Antioxidants Antioxidants - chemistry anti‐inflammatory activity Arid regions Arid zones Betalains - chemistry Bioactive compounds Biological activity Cultivars Diabetes Diabetes mellitus Diabetes mellitus (non-insulin dependent) Diabetes Mellitus, Type 2 - enzymology Diabetes Mellitus, Type 2 - metabolism Digestive enzymes Enzyme Inhibitors - chemistry Enzymes Food processing Fruit - chemistry Fruits Functional foods & nutraceuticals Glucosidase Glycoside Hydrolase Inhibitors - chemistry Glycosides Humans Hyperglycemia Hypoglycemic Agents - chemistry Inflammation Inflammatory response Kinetics Organic chemistry Phenolic compounds Phenols Phenols - chemistry Plant Extracts - chemistry Prickly pears Pyrus - chemistry Pyrus - classification Vigor Water requirements α-Amylase α-Glucosidase |
| title | Inhibitory potential of prickly pears and their isolated bioactives against digestive enzymes linked to type 2 diabetes and inflammatory response |
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