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抑制粉退化:物理,化学和生物方法的进步

Xiaoyuan Zheng1, Fankui Zeng1

  • 1Research Center for Natural Medicine and Chemical Metrology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS), Lanzhou 730000, China.

International journal of biological macromolecules
|February 23, 2025
PubMed
概括

粉退化导致食物硬化和质地损失. 本综述探讨了抑制粉再结晶,保持产品质量和消化能力的方法.

关键词:
生物酶 是一种生物酶.化学处理 化学处理抑制方法 抑制方法物理治疗 物理治疗粉的逆向降级方式

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Oral Hypoglycemic Agents: α-Glucosidase Inhibitors01:19

Oral Hypoglycemic Agents: α-Glucosidase Inhibitors

α-glucosidase inhibitors, including acarbose (Precose), miglitol (Glyset), and voglibose (Voglib) (primarily available in Asia), are drugs that control blood sugar levels by delaying the digestion of starch and disaccharides. They achieve this by inhibiting α-glucosidase enzymes in the intestine, which slow the absorption of carbohydrates in the intestine, which in turn leads to a prolonged release of the glucoregulatory hormone GLP-1 from intestinal L-cells.
Acarbose and miglitol are...
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