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Interactions of starch with a cyanidin-catechin pigment (vignacyanidin) isolated from Vigna angularis bean

Umeo Takahama1, Ryo Yamauchi, Sachiko Hirota

  • 1Department of Bioscience, Kyushu Dental University, Kitakyushu 803-8580, Japan. takahama@kyu-dent.ac.jp

Food Chemistry
|July 23, 2013
PubMed

Keywords:
Cyanidin–catechin pigment (vignacyanidin)Inhibition of starch digestionNitric oxideNitrous acidα-Amylase

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