α-Amylase enzyme inhibition relevant to type II diabetes by using functional yogurt with Cinnamomum verum and Stevia rebaudiana

α-Amylase enzyme inhibition relevant to type II diabetes by using functional yogurt with Cinnamomum verum and Stevia rebaudiana

Type II diabetes prevalence rate is increasing globally. That’s why recently, our research group has worked on functional yogurts made from milk of different species by using functional ingredients to explore their α-amylase inhibitory activity relevant to management of type II diabetes. Sixteen yog...

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Main Authors: Aneela Hameed, Fartashia Ashraf, Muhammad Junaid Anwar, Adnan Amjad, Muzzamal Hussain, Muhammad Imran, Ahmed Mujtaba, Ishtiaque Ahmad, Muhammad Shoaib Aslam, Ahmed H. El-Ghorab, Mohammed M. Ghoneim, Mohamed E. Shaker, Mohamed A. Abdelgawad, Entessar Al Jbawi
Format: Article
Language:English
Published: Taylor & Francis Group 2024-12-01
Series:Food and Agricultural Immunology
Subjects:
Enzyme
diabetes
yogurt
probiotics
functional food
Online Access:https://www.tandfonline.com/doi/10.1080/09540105.2024.2389091
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https://www.tandfonline.com/doi/10.1080/09540105.2024.2389091

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