Evaluation of inhibitory effect of alpha-amylase and alpha-glucosidase by interaction phenolic compounds, soluble fiber, and protein extracted from green lentils

Jalili M. Safaryan; Ahmadi H. Gavlighi; M. Barzegar; M. Tabarsa; Ch Udenigwe

doi:10.52547/fsct.19.122.35

Evaluation of inhibitory effect of alpha-amylase and alpha-glucosidase by interaction phenolic compounds, soluble fiber, and protein extracted from green lentils

Jalili M. Safaryan, Ahmadi H. Gavlighi, M. Barzegar, M. Tabarsa, Ch Udenigwe

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	35-45
Number of pages	11
Journal	Journal of Food Science and Technology (Iran)
Volume	19
Issue number	122
DOIs	https://doi.org/10.52547/fsct.19.122.35
Publication status	Published - Apr 2022
Externally published	Yes

ASJC Scopus Subject Areas

Food Science

Keywords

Anti-diabetic
Green lentils
Phenolic compounds
Protein
Soluble fiber

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.52547/fsct.19.122.35

Cite this

Evaluation of inhibitory effect of alpha-amylase and alpha-glucosidase by interaction phenolic compounds, soluble fiber, and protein extracted from green lentils. / Safaryan, Jalili M.; Gavlighi, Ahmadi H.; Barzegar, M. et al.
In: Journal of Food Science and Technology (Iran), Vol. 19, No. 122, 04.2022, p. 35-45.

Research output: Contribution to journal › Article › peer-review

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title = "Evaluation of inhibitory effect of alpha-amylase and alpha-glucosidase by interaction phenolic compounds, soluble fiber, and protein extracted from green lentils",

keywords = "Anti-diabetic, Green lentils, Phenolic compounds, Protein, Soluble fiber",

author = "Safaryan, {Jalili M.} and Gavlighi, {Ahmadi H.} and M. Barzegar and M. Tabarsa and Ch Udenigwe",

year = "2022",

month = apr,

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language = "English",

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pages = "35--45",

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AU - Safaryan, Jalili M.

AU - Gavlighi, Ahmadi H.

AU - Barzegar, M.

AU - Tabarsa, M.

AU - Udenigwe, Ch

PY - 2022/4

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KW - Anti-diabetic

KW - Green lentils

KW - Phenolic compounds

KW - Protein

KW - Soluble fiber

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M3 - Article

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JO - Journal of Food Science and Technology (Iran)

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Evaluation of inhibitory effect of alpha-amylase and alpha-glucosidase by interaction phenolic compounds, soluble fiber, and protein extracted from green lentils

ASJC Scopus Subject Areas

Keywords

UN SDGs

Access to Document

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