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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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dc.contributor.authorBarik, Sisir Kumar
dc.contributor.authorRussell, Wendy
dc.contributor.authorMoar, Kim M
dc.contributor.authorCruickshank, Morven
dc.contributor.authorScobbie, Lorraine
dc.contributor.authorDuncan, Gary
dc.contributor.authorHoggard, Nigel
dc.contributor.institutionUniversity of Aberdeen.Rowett Instituteen
dc.date.accessioned2020-12-26T00:09:05Z
dc.date.available2020-12-26T00:09:05Z
dc.date.embargoedUntil2020-12-26
dc.date.issued2020-04-01
dc.descriptionWe are grateful to the Scottish Government Rural and Environment Science and Analytical Services (RESAS), the University of Aberdeen and Nutricia Research Foundation for funding. We thank Graham Horgan from Biomathematics and Statistics Scotland for their assistance with the statistical analysis. We thank Gordon J. McDougall and Rex M. Brennan, from The James Hutton Institute for supplying the currants. None of the authors had any conflicts of interest.en
dc.description.statusPeer revieweden
dc.format.extent12
dc.format.extent1871699
dc.identifier153265359
dc.identifierf6524376-2a81-4c4c-ad78-d1d2f4236174
dc.identifier31952012
dc.identifier31952012
dc.identifier85077758967
dc.identifier000527296600005
dc.identifier.citationBarik, 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.2019.108325en
dc.identifier.doi10.1016/j.jnutbio.2019.108325
dc.identifier.issn0955-2863
dc.identifier.otherORCID: /0000-0002-7403-5375/work/76974491
dc.identifier.otherunpaywall: 10.1016/j.jnutbio.2019.108325
dc.identifier.urihttps://hdl.handle.net/2164/15564
dc.identifier.urlhttp://www.scopus.com/inward/record.url?scp=85077758967&partnerID=8YFLogxKen
dc.identifier.vol78en
dc.language.isoeng
dc.relation.ispartofThe Journal of Nutritional Biochemistryen
dc.subjectSDG 3 - Good Health and Well-beingen
dc.subjectblack currantsen
dc.subjectanthocyaninsen
dc.subjectLC–MS/MSen
dc.subjectAlpha-Glucosidaseen
dc.subjectglucose uptakeen
dc.subjectGlucose Transporteren
dc.subjectBlack currantsen
dc.subjectGlucose transporteren
dc.subjectGlucose uptakeen
dc.subjectAlpha-glucosidaseen
dc.subjectAnthocyaninsen
dc.subjectDIETARY POLYPHENOLSen
dc.subjectENTEROCYTEen
dc.subjectANTIOXIDANTSen
dc.subjectACARBOSEen
dc.subjectCARBOHYDRATEen
dc.subjectINSULINen
dc.subjectLC-MS/MSen
dc.subjectCYANIDIN-3-GLUCOSIDEen
dc.subjectMETABOLISMen
dc.subjectABSORPTIONen
dc.subjectEXTRACTen
dc.subjectR Medicineen
dc.subjectMolecular Biologyen
dc.subjectNutrition and Dieteticsen
dc.subjectBiochemistryen
dc.subjectClinical Biochemistryen
dc.subjectEndocrinology, Diabetes and Metabolismen
dc.subject.lccRen
dc.titleThe anthocyanins in black currants regulate postprandial hyperglycaemia primarily by inhibiting α-glucosidase while other phenolics modulate salivary α-amylase, glucose uptake and sugar transportersen
dc.typeJournal articleen

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