In vitro Inhibition of Pancreatic Lipase by Polyphenols: A Kinetic, Fluorescence Spectroscopy and Molecular Docking Study

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...

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Bibliographic Details
Main Authors:	Alejandra I. Martinez-Gonzalez, Emilio Alvarez-Parrilla, Ángel G. Díaz-Sánchez, Laura A. de la Rosa, José A. Núñez-Gastélum, Alma A. Vazquez-Flores, Gustavo A. Gonzalez-Aguilar
Format:	Article
Language:	English
Published:	University of Zagreb Faculty of Food Technology and Biotechnology 2017-01-01
Series:	Food Technology and Biotechnology
Subjects:	polyphenolic compounds pancreatic lipase enzymatic inhibition molecular docking anti-obesity effect
Online Access:	https://hrcak.srce.hr/file/283759

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