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Advance in Dietary Polyphenols as α-Glucosidases Inhibitors: A Review on Structure-Activity Relationship Aspect
Xiao J.4; Kai G.4; Yamamoto K.1; Chen X.2
2013
Source PublicationCritical Reviews in Food Science and Nutrition
ISSN10408398 15497852
Volume53Issue:8Pages:818-836
AbstractThe dietary polyphenols as α-glucosidases inhibitors 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 dietary polyphenols inhibiting α-glucosidases. The molecular structures that influence the inhibition are the following: (1) The hydroxylation and galloylation of flavonoids including catechins improve the inhibitory activity. (2) The glycosylation of hyroxyl group and hydrogenation of the C2=C3 double bond on flavonoids weaken the inhibition. (3) However, cyaniding glycosides show higher inhibition against than cyanidin. Proanthocyanidins oligomers exhibit a stronger inhibitory activity than their polymers. (4) The hydroxylation on B ring and the glycosylation of stilbenes reduce the inhibitory activity. (5) Caffeoylquinic acids display strong inhibition against α-glucosidases. However, hydroxycinnamic acid, ferulic acid, and gallic acid hardly inhibited α-glucosidases. (6) The coupled galloyl structures attached to C-3 and C-6 of the C glucose core of ellagitanin gave basic inhibitory activity. (7) The mono-glycosylation of chalcones slightly lowers the inhibition. However, the diglycosylation of chalcones significantly decreased the activity. © 2013 Copyright Taylor and Francis Group, LLC.
Keywordα-glucosidase flavonoids Polyphenols structure-activity relationship
DOI10.1080/10408398.2011.561379
URLView the original
Language英語
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被引频次[WOS]:122   [WOS记录]     [WOS相关记录]
Document TypeJournal article
专题Institute of Chinese Medical Sciences
Affiliation1.Okayama Prefectural University
2.Central South University China
3.Julius-Maximilians-Universität Würzburg
4.Shanghai Normal University
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Xiao J.,Kai G.,Yamamoto K.,et al. Advance in Dietary Polyphenols as α-Glucosidases Inhibitors: A Review on Structure-Activity Relationship Aspect[J]. Critical Reviews in Food Science and Nutrition,2013,53(8):818-836.
APA Xiao J.,Kai G.,Yamamoto K.,&Chen X..(2013).Advance in Dietary Polyphenols as α-Glucosidases Inhibitors: A Review on Structure-Activity Relationship Aspect.Critical Reviews in Food Science and Nutrition,53(8),818-836.
MLA Xiao J.,et al."Advance in Dietary Polyphenols as α-Glucosidases Inhibitors: A Review on Structure-Activity Relationship Aspect".Critical Reviews in Food Science and Nutrition 53.8(2013):818-836.
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