Nutritional, Phytochemical Characteristics and In Vitro Effect on α-Amylase, α-Glucosidase, Lipase, and Cholinesterase Activities of 12 Coloured Carrot Varieties

Nutritional, Phytochemical Characteristics and In Vitro Effect on α-Amylase, α-Glucosidase, Lipase, and Cholinesterase Activities of 12 Coloured Carrot Varieties

Twelve carrot varieties with different colours (purple, orange, yellow, and white) and sizes (normal, mini, and micro) were analysed for prospective health benefits (activities against diabetes-, obesity-, and aging- related enzymes—α-amylase, α-glucosidase, lipase, acetylocholinesterase, and butyry...

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Bibliographic Details
Main Authors: Emel Yusuf, Aneta Wojdyło, Jan Oszmiański, Paulina Nowicka
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Foods
Subjects:
coloured carrots
phenolic acids
procyanidins
anthocyanins
carotenoids
enzyme inhibition effect
Online Access:https://www.mdpi.com/2304-8158/10/4/808

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