Effect of tea polyphenols on α-amylase activity in starch hydrolysis

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Effect of tea polyphenols on α-amylase activity in starch hydrolysis

Tea leaves (Camellia sinensis) contain bioactive compounds that can help prevent certain diseases. In this study, the inhibitory effect of polyphenolic components of different types of tea leaves (green, oolong and black) extracted using different solvents (ethanol, methanol and water) on α-amylas...

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Bibliographic Details
Main Authors:	Nurul Nadiah Ismail, Uthumporn Utra, Cheng, Lai Hoong, Azhar Mat Esa
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2018
Online Access:	http://journalarticle.ukm.my/12058/ http://journalarticle.ukm.my/12058/1/UKM%20SAINSMalaysiana%2047%2804%29Apr%202018%2011.pdf

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