Inhibitory activity against α-glycosidase and α-amylase of aqueous extracts from different spices used in mexican dishes Inhibitory

Inhibitory activity against α-glycosidase and α-amylase of aqueous extracts from different spices used in mexican dishes Inhibitory

Diabetes is one of the main causes of morbidity and mortality around the world. Many studies have been conducted to find beneficial dietary components for its treatment and prevention. The aim of the present work was to evaluate the antioxidant and inhibitory effects of α-glycosidase and α-amylas...

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Bibliografski detalji
Glavni autori:	Sevilla-Asencio, Osmery Alín, Dublán-García, Octavio, Gómez-Oliván, Leobardo Manuel, López-Martínez, Leticia Xochitl
Format:	Online
Jezik:	eng
Izdano:	Universidad Autónoma de Tamaulipas 2013
Online pristup:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/6
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!

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