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Potential anti-hyperglycemic activity of black tea theaflavins through inhibiting α-amylase

Maiquan Li1,2, Yunxia Dong1, Mangjun Kang1

  • 1College of Food Science and Technology, Hunan Provincial Key Laboratory of Food Science and Biotechnology, Hunan Agricultural University, Changsha 410128, China.

Food Chemistry: X
|March 29, 2024
PubMed

Keywords:
Black teaHypoglycemic activityInteraction mechanismTheaflavinsα-amylase

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