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Updated: May 28, 2025

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动力分析和粉消化产品成分揭示了安托西亚尼丁结构与胰腺α-氨基酶抑制活性之间的微妙关系

Zhengcao Xiao1,2,3, Ivan Kurtovic1,2,3, Weifeng Chen4

  • 1College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China.

Journal of agricultural and food chemistry
|February 10, 2025
PubMed
概括

安西氨酸和安西氨基酸通过抑制α-氨基酶来控制血糖. 在B环上更多的基团增强了抑制,而甲基化影响了活性和机制.

关键词:
安东基亚尼迪尼 (anthocyanidin) 是一种安托西安尼尼 (anthocyanin) 是一种酶抑制抑制酶的抑制.酶动力学 酶动力学过高血糖症 (hyperglycemia) 是一种疾病.α-氨基酸氨基酶的使用

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