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
Hauptverfasser:	Gómez‐Maqueo, Andrea, García‐Cayuela, Tomás, Fernández‐López, Rebeca, Welti‐Chanes, Jorge, Cano, M Pilar
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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