ListarICB Artículo en revista de investigación por tema "Flavonoids"
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A novel approach to trypsin inhibition by flavonoids
(2021-06-30)Trypsin is a key protease related to digestion and absorption of proteins, which its inhibition must be studied when natural compounds, such as flavonoids, are used as part of alternative treatments for obesity and ... -
Effect of pectin on the interactions among phenolic compounds determined by antioxidant capacity
(2020-01-05)Antioxidant capacity of the phenolic compounds depends on their chemical structures and interactions between them. Twenty binary combinations between four phenolic acids (gallic acid, coumaric acid, chlorogenic acid, caffeic ... -
Inhibition of α-amylase by flavonoids: Structure activity relationship (SAR)
(2019)Flavonoids are recognized to regulate animals' food digestion processes trough interaction with digestive enzymes. The binding capacity of hesperetin (HES), luteolin (LUT), quercetin (QUE), catechin (CAT) and rutin (RUT) ... -
Interaction of N-succinyl-diaminopimelate desuccinylase with flavonoids
(2020-10-01)DapE is an enzyme that belongs to the meso-diaminopimelate/Lysine pathway. It is recognized as an antimicrobial target, hence compounds that inhibit its catalytic activity are required. The principal features considered ...