In vitro Inhibition of Pancreatic Lipase by Polyphenols: A Kinetic, Fluorescence Spectroscopy and Molecular Docking Study
The inhibitory activity and binding characteristics of caffeic acid, p-coumaric acid, quercetin and capsaicin, four phenolic compounds found in hot pepper, against porcine pancreatic lipase activity were studied and compared to hot pepper extract. Quercetin was the strongest inhibitor (IC50=(6.1±2.4...
| Egile Nagusiak: | , , , , , , |
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| Formatua: | Artikulua |
| Hizkuntza: | English |
| Argitaratua: |
University of Zagreb Faculty of Food Technology and Biotechnology
2017-01-01
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| Saila: | Food Technology and Biotechnology |
| Gaiak: | |
| Sarrera elektronikoa: | https://hrcak.srce.hr/file/283759 |