Inhibitory Effect of Polyphenols from the Whole Green Jackfruit Flour against α-Glucosidase, α-Amylase, Aldose Reductase and Glycation at Multiple Stages and Their Interaction: Inhibition Kinetics and Molecular Simulations

Inhibitory Effect of Polyphenols from the Whole Green Jackfruit Flour against α-Glucosidase, α-Amylase, Aldose Reductase and Glycation at Multiple Stages and Their Interaction: Inhibition Kinetics and Molecular Simulations

For the first time, α-glucosidase, α-amylase, aldose reductase, and glycation at multiple stages inhibitory assays were used to explore the antidiabetic potential of whole unripe jackfruit (peel with pulp, flake, and seed). Two polyphenols (phenolic acids) with strong antihyperglycaemic activity wer...

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Bibliographic Details
Main Authors: Tejaswini Maradesha, Shashank M. Patil, Khalid Awadh Al-Mutairi, Ramith Ramu, SubbaRao V. Madhunapantula, Taha Alqadi
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Series:Molecules
Subjects:
whole jackfruit
type 2 diabetes
phenolic acids
caffeic acid
syringic acid
inhibition kinetics
Online Access:https://www.mdpi.com/1420-3049/27/6/1888

Internet

https://www.mdpi.com/1420-3049/27/6/1888

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