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A review on structure-activity relationship of dietary polyphenols inhibiting -amylase.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Xiao, Jianbo Ni, Xiaoling Kai, Guoyin Chen, Xiaoqing
Description	Author Affiliation: Xiao J ( Department of Biology, College of Life & Environment Science, Shanghai Normal University, 100 Guilin Road, Shanghai 200234, P. R. China. jianboxiao@yahoo.com)
Abstract	The inhibitory effects of dietary polyphenols against -amylase have attracted great interest among researchers. The aim of this review is to give an overview of the research reports on the structure-activity relationship of polyphenols inhibiting -amylase. The molecular structures that influence the inhibition are the following: (1) The hydroxylation of flavonoids improved the inhibitory effect on -amylase; (2) Presence of an unsaturated 2,3-bond in conjugation with a 4-carbonyl group has been associated with stronger inhibition; (3) The glycosylation of flavonoids decreased the inhibitory effect on -amylase depending on the conjugation site and the class of sugar moiety; (4) The methylation and methoxylation of flavonoids obviously weakened the inhibitory effect; (5) The galloylated catechins have higher inhibition than nongalloylated catechins; the catechol-type catechins were stronger than the pyrogallol-type catechins; the inhibition activities of the catechins with 2,3-trans structure were higher than those of the catechins with 2,3-cis structure; (6) Cyanidin-3-glucoside showed higher inhibition against than cyanidin and cyanidin-3-galactoside and cyanidin-3,5-diglucoside had no inhibitory activity; (7) Ellagitannins with ß-galloyl groups at glucose C-1 positions have higher inhibitory effect than the -galloyl and nongalloyl compounds and the molecular weight of ellagitannins is not an important element.
File Format	HTM / HTML
ISSN	10408398
Issue Number	5
Volume Number	53
e-ISSN	15497852
Journal	Critical Reviews in Food Science and Nutrition
Language	English
Publisher	Taylor & Francis
Publisher Date	2013-01-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Nutritional Sciences Polyphenols Chemistry Alpha-amylases Anthocyanins Catechin Coumaric Acids Galactosides Glucosides Glycosylation Humans Hydrolyzable Tannins Hydroxylation Methylation Molecular Structure Proanthocyanidins Structure-activity Relationship Antagonists & Inhibitors Journal Article Research Support, Non-u.s. Gov't Review
Alternative Title	A review on structure-activity relationship of dietary polyphenols inhibiting -amylase
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Medicine Food Science

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