The anthocyanins in black currants regulate postprandial hyperglycaemia primarily by inhibiting α-glucosidase while other phenolics modulate salivary α-amylase, glucose uptake and sugar transporters

Barik, Sisir Kumar; Russell, Wendy; Moar, Kim M; Cruickshank, Morven; Scobbie, Lorraine; Duncan, Gary; Hoggard, Nigel

The anthocyanins in black currants regulate postprandial hyperglycaemia primarily by inhibiting α-glucosidase while other phenolics modulate salivary α-amylase, glucose uptake and sugar transporters

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Barik_etal_JNB_The_anthocyanins_AAM.pdf (1.78 MB)

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2020-04-01

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Barik, S K, Russell, W, Moar, K M, Cruickshank, M, Scobbie, L, Duncan, G & Hoggard, N 2020, 'The anthocyanins in black currants regulate postprandial hyperglycaemia primarily by inhibiting α-glucosidase while other phenolics modulate salivary α-amylase, glucose uptake and sugar transporters', The Journal of Nutritional Biochemistry, vol. 78, 108325. https://doi.org/10.1016/j.jnutbio.2019.108325