The DOI matches its Crossref record; 68 of the 68 references it cites were found in a registry or an index.
Advance in Dietary Polyphenols as α-Glucosidases Inhibitors: A Review on Structure-Activity Relationship Aspect
Abstract
The dietary polyphenols as α-glucosidases inhibitors have attracted great interest among researchers. The aim of this review is to give an overview of the research reports on the structure-activity relationship of dietary polyphenols inhibiting α-glucosidases. The molecular structures that influence the inhibition are the following: (1) The hydroxylation and galloylation of flavonoids including catechins improve the inhibitory activity. (2) The glycosylation of hyroxyl group and hydrogenation of the C2=C3 double bond on flavonoids weaken the inhibition. (3) However, cyaniding glycosides show higher inhibition against than cyanidin. Proanthocyanidins oligomers exhibit a stronger inhibitory activity than their polymers. (4) The hydroxylation on B ring and the glycosylation of stilbenes reduce the inhibitory activity. (5) Caffeoylquinic acids display strong inhibition against α-glucosidases. However, hydroxycinnamic acid, ferulic acid, and gallic acid hardly inhibited α-glucosidases. (6) The coupled galloyl structures attached to C-3 and C-6 of the 4C(1) glucose core of ellagitanin gave basic inhibitory activity. (7) The mono-glycosylation of chalcones slightly lowers the inhibition. However, the diglycosylation of chalcones significantly decreased the activity.
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Cites
Inhibition of .ALPHA.-Glucosidase and .ALPHA.-Amylase by Flavonoids
TADERA, K., MINAMI, Y., TAKAMATSU, K., & MATSUOKA, T. (2006) · Journal of Nutritional Science and Vitaminology · doi:10.3177/jnsv.52.149 · Cited by 1,040
Bioavailability of the polyphenols: Status and controversies
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Different Polyphenolic Components of Soft Fruits Inhibit α-Amylase and α-Glucosidase
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Inhibition of Alpha-glucosidase and Amylase by Luteolin, a Flavonoid
KIM, J.-S., KWON, C.-S., & SON, K. H. (2000) · Bioscience, Biotechnology, and Biochemistry · doi:10.1271/bbb.64.2458 · Cited by 667
Anti-inflammatory activity of natural dietary flavonoids
Pan, M.-H., Lai, C.-S., & Ho, C.-T. (2010) · Food & Function · doi:10.1039/c0fo00103a · Cited by 605
Resveratrol bioavailability and toxicity in humans
Cottart, C., Nivet‐Antoine, V., Laguillier‐Morizot, C., & Beaudeux, J. (2010) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.200900437 · Cited by 592
Ellagitannins - nature, occurrence and dietary burden
Clifford, M. N., & Scalbert, A. (2000) · Journal of the Science of Food and Agriculture · doi:10.1002/(sici)1097-0010(20000515)80:7<1118::aid-jsfa570>3.0.co;2-9 · Cited by 513
Comparative Evaluation of Quercetin, Isoquercetin and Rutin as Inhibitors of α-Glucosidase
Li, Y. Q., Zhou, F. C., Gao, F., Bian, J. S., & Shan, F. (2009) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf903083h · Cited by 496
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Cited by
Rosemary Extract as a Potential Anti-Hyperglycemic Agent: Current Evidence and Future Perspectives
Naimi, M., Vlavcheski, F., Shamshoum, H., & Tsiani, E. (2017) · Nutrients · doi:10.3390/nu9090968 · Cited by 119
Metadata
- Authors
- Xiao, J., Kai, G., Yamamoto, K., & Chen, X.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2013-01
- Volume
- 53
- Issue
- 8
- Pages
- 818-836
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2019911715
- Cited by
- 340
- References
- 68
- FWCI
- 12.74
- Type
- journal article
- Language
- en
- Open access
- closed
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