Highland Barley Polyphenol Delayed the In Vitro Digestibility of Starch and Amylose by Modifying Their Structural Properties

Highland Barley Polyphenol Delayed the In Vitro Digestibility of Starch and Amylose by Modifying Their Structural Properties

Slowing starch digestibility can delay or even prevent the occurrence and development of type 2 diabetes. To explore the hypoglycemic potential of highland barley polyphenols (HBP), this study investigated the structural characteristics and starch digestibility of individual or mixed HBP-starch comp...

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Bibliographic Details
Main Authors: Xin Ren, Mengyuan Qin, Min Zhang, Yi Zhang, Zhenhua Wang, Shan Liang
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Nutrients
Subjects:
highland barley polyphenols
starch
structural characterization
digestibility
Online Access:https://www.mdpi.com/2072-6643/14/18/3743

Internet

https://www.mdpi.com/2072-6643/14/18/3743

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