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A Review on Structure–Activity Relationship of Dietary Polyphenols Inhibiting α-Amylase
JIANBO XIAO1; XIAOLING NI2; GUOYIN KAI1; XIAOQING CHEN3
2013
Source PublicationCritical reviews in food science and nutrition
ISSN1040-8398
Volume53Issue:5Pages:497-506
Other Abstract

The inhibitory effects of dietary polyphenols against α-amylase have attracted great interest among researchers. The aim of this review is to give an overview of the research reports on the structure–activity relationship of polyphenols inhibiting α-amylase. The molecular structures that influence the inhibition are the following: (1) The hydroxylation of flavonoids improved the inhibitory effect on α-amylase; (2) Presence of an unsaturated 2,3-bond in conjugation with a 4-carbonyl group has been associated with stronger inhibition; (3) The glycosylation of flavonoids decreased the inhibitory effect on α-amylase depending on the conjugation site and the class of sugar moiety; (4) The methylation and methoxylation of flavonoids obviously weakened the inhibitory effect; (5) The galloylated catechins have higher inhibition than nongalloylated catechins; the catechol-type catechins were stronger than the pyrogallol-type catechins; the inhibition activities of the catechins with 2,3-trans structure were higher than those of the catechins with 2,3-cis structure; (6) Cyanidin-3-glucoside showed higher inhibition against than cyanidin and cyanidin-3-galactoside and cyanidin-3,5-diglucoside had no inhibitory activity; (7) Ellagitannins with β-galloyl groups at glucose C-1 positions have higher inhibitory effect than the α-galloyl and nongalloyl compounds and the molecular weight of ellagitannins is not an important element.

KeywordPolyphenols Flavonoids Α-amylase Structure–activity Relationship
DOIhttps://doi.org/10.1080/10408398.2010.548108
Indexed BySCI
Language英语
WOS Research AreaFood Science & Technology ; Nutrition & Dietetics
WOS SubjectFood Science & Technology ; Nutrition & Dietetics
WOS IDWOS:000315671800007
PublisherTAYLOR & FRANCIS INC, 325 CHESTNUT ST, SUITE 800, PHILADELPHIA, PA 19106 USA
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Cited Times [WOS]:127   [WOS Record]     [Related Records in WOS]
Document TypeJournal article
CollectionInstitute of Chinese Medical Sciences
Corresponding AuthorJIANBO XIAO
Affiliation1.Department of Biology, College of Life & Environment Science, Shanghai Normal University, 100 Guilin Road, Shanghai 200234, P. R. China
2.College of Chemistry and Chemical Engineering, Central South University, Changsha 410083, P. R. China
3.Department of General Surgery, Zhongshan Hospital, Fudan University, Shanghai 200032, P. R. China
Recommended Citation
GB/T 7714
JIANBO XIAO,XIAOLING NI,GUOYIN KAI,et al. A Review on Structure–Activity Relationship of Dietary Polyphenols Inhibiting α-Amylase[J]. Critical reviews in food science and nutrition,2013,53(5):497-506.
APA JIANBO XIAO,XIAOLING NI,GUOYIN KAI,&XIAOQING CHEN.(2013).A Review on Structure–Activity Relationship of Dietary Polyphenols Inhibiting α-Amylase.Critical reviews in food science and nutrition,53(5),497-506.
MLA JIANBO XIAO,et al."A Review on Structure–Activity Relationship of Dietary Polyphenols Inhibiting α-Amylase".Critical reviews in food science and nutrition 53.5(2013):497-506.
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