Effect of a Steaming Treatment on the Alpha-Glucosidase Inhibitory Components in the Brown Alga <i>Sargassum fusiforme</i>

Effect of a Steaming Treatment on the Alpha-Glucosidase Inhibitory Components in the Brown Alga <i>Sargassum fusiforme</i>

The brown alga <i>Sargassum fusiforme</i> (SF) is historically consumed as a food material in Japan. A steaming process is often required for SF products on the market due to their moderate hardness and astringent taste. This investigation aimed to elucidate the effect of steaming on the...

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Bibliographic Details
Main Authors:	Xinxin Liu, Yipeng Gu, Yihao Zhou, Ruiqi Zhang, Tomoyuki Koyama
Format:	Article
Language:	English
Published:	MDPI AG 2024-12-01
Series:	Molecules
Subjects:	brown algae <i>Sargassum fusiforme</i> α-glucosidase inhibitor pyropheophytin steaming treatment
Online Access:	https://www.mdpi.com/1420-3049/29/24/6000
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