Prospects of food-derived α-glucosidase inhibitors in the management of diabetes

Ruth T. Boachie; Prince G. Boakye; George A. Annor; Chibuike C. Udenigwe

doi:10.1016/B978-0-12-821453-4.00003-X

Prospects of food-derived α-glucosidase inhibitors in the management of diabetes

Ruth T. Boachie, Prince G. Boakye, George A. Annor, Chibuike C. Udenigwe

Food Science and Nutrition

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Abstract

Food-derived compounds have been explored as active components for the management of type 2 diabetes mellitus. One of the primary bioactivity mechanisms is through the inhibition of α-glucosidase, which is involved in the release of glucose from dietary carbohydrates during digestion in the gastrointestinal tract. This chapter discusses the regulation of carbohydrate digestion during normal and abnormal conditions, and the α-glucosidase inhibitory activity of food-derived compounds, including peptides, phenolic compounds, terpenoids, and nonstarch polysaccharides.

Original language	English (US)
Title of host publication	Food Structure and Functionality
Publisher	Elsevier
Pages	219-233
Number of pages	15
ISBN (Electronic)	9780128214534
DOIs	https://doi.org/10.1016/B978-0-12-821453-4.00003-X
State	Published - Jan 1 2020

Bibliographical note

Publisher Copyright:
© 2021 Elsevier Inc.

Keywords

Nonstarch polysaccharides
Peptides
Phenolic compounds
Terpenoids
Type 2 diabetes mellitus
α-Glucosidase
α-glucosidase inhibitor

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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ER -

Prospects of food-derived α-glucosidase inhibitors in the management of diabetes

Abstract

Bibliographical note

Keywords

UN SDGs

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