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<!DOCTYPE html><html lang="en"><head><title data-react-helmet="true">Starch digestion in the upper gastrointestinal tract of humans</title> <meta data-react-helmet="true" name="viewport" content="width=device-width, initial-scale=1, maximum-scale=5, viewport-fit=cover"/><meta data-react-helmet="true" property="og:site_name" content="scite.ai"/><meta data-react-helmet="true" property="og:type" content="website"/><meta data-react-helmet="true" property="twitter:card" content="summary_large_image"/><meta data-react-helmet="true" name="twitter:site" content="@scite"/><meta data-react-helmet="true" property="title" content="Starch digestion in the upper gastrointestinal tract of humans"/><meta data-react-helmet="true" property="og:title" content="Starch digestion in the upper gastrointestinal tract of humans"/><meta data-react-helmet="true" property="twitter:title" content="Starch digestion in the upper gastrointestinal tract of humans"/><meta data-react-helmet="true" property="og:image" content="http://image.thum.io/get/ogImage/https://scite.ai/reports/starch-digestion-in-the-upper-OV150NQ?bannerClosed=true&onboardingOff=true&paywallOff=true&v=2"/><meta data-react-helmet="true" property="twitter:image" content="http://image.thum.io/get/ogImage/https://scite.ai/reports/starch-digestion-in-the-upper-OV150NQ?bannerClosed=true&onboardingOff=true&paywallOff=true&v=2"/><meta data-react-helmet="true" name="description" content="Mentioning: 28 - Starch provides a large proportion of the dietary energy consumed worldwide. The breakdown of dietary starch is driven by α-amylase produced by the salivary glands and pancreatic acini and is completed by a range of brushborder bound enzymes. This enzymatic digestion is aided by mechanical and secretory actions of the gastrointestinal tract. The absorption of the resultant glucose in the small intestine is primarily driven by two separate transport proteins À SGLT1 and GLUT2. The control of processes that govern starch digestion is complex and still not fully understood, although it appears that the human gut has the ability to sense both glucose and non-sweet glucose oligomers. Recent work has also suggested that variations in the genes encoding for α-amylase also appear to be associated with health outcomes. The authors consider the physiological factors that govern starch digestion and absorption, consider other dietary factors that may impact on this process and attempt to highlight the limitations in current knowledge to help focus future research needs in relation to starch digestion the upper gastrointestinal tract."/><meta data-react-helmet="true" property="og:description" content="Mentioning: 28 - Starch provides a large proportion of the dietary energy consumed worldwide. The breakdown of dietary starch is driven by α-amylase produced by the salivary glands and pancreatic acini and is completed by a range of brushborder bound enzymes. This enzymatic digestion is aided by mechanical and secretory actions of the gastrointestinal tract. The absorption of the resultant glucose in the small intestine is primarily driven by two separate transport proteins À SGLT1 and GLUT2. The control of processes that govern starch digestion is complex and still not fully understood, although it appears that the human gut has the ability to sense both glucose and non-sweet glucose oligomers. Recent work has also suggested that variations in the genes encoding for α-amylase also appear to be associated with health outcomes. The authors consider the physiological factors that govern starch digestion and absorption, consider other dietary factors that may impact on this process and attempt to highlight the limitations in current knowledge to help focus future research needs in relation to starch digestion the upper gastrointestinal tract."/><meta data-react-helmet="true" property="twitter:description" content="Mentioning: 28 - Starch provides a large proportion of the dietary energy consumed worldwide. The breakdown of dietary starch is driven by α-amylase produced by the salivary glands and pancreatic acini and is completed by a range of brushborder bound enzymes. This enzymatic digestion is aided by mechanical and secretory actions of the gastrointestinal tract. The absorption of the resultant glucose in the small intestine is primarily driven by two separate transport proteins À SGLT1 and GLUT2. The control of processes that govern starch digestion is complex and still not fully understood, although it appears that the human gut has the ability to sense both glucose and non-sweet glucose oligomers. Recent work has also suggested that variations in the genes encoding for α-amylase also appear to be associated with health outcomes. The authors consider the physiological factors that govern starch digestion and absorption, consider other dietary factors that may impact on this process and attempt to highlight the limitations in current knowledge to help focus future research needs in relation to starch digestion the upper gastrointestinal tract."/><meta data-react-helmet="true" property="og:url" content="https://scite.ai/reports/starch-digestion-in-the-upper-OV150NQ"/><meta data-react-helmet="true" name="citation_title" content="Starch digestion in the upper gastrointestinal tract of humans"/><meta data-react-helmet="true" name="citation_doi" content="10.1002/star.201700111"/><meta data-react-helmet="true" name="citation_author" content="Gill, Saloni"/><meta data-react-helmet="true" name="citation_author" content="Wilcox, Matthew"/><meta data-react-helmet="true" name="citation_author" content="Pearson, J. R. A."/><meta data-react-helmet="true" name="citation_author" content="Chater, Peter I."/><meta data-react-helmet="true" name="citation_year" content="2018"/><meta data-react-helmet="true" name="citation_journal_title" content="Starch - Stärke"/><meta data-react-helmet="true" name="citation_volume" content="70"/><meta data-react-helmet="true" name="citation_issue" content="9-10"/><meta data-react-helmet="true" name="citation_abstract" content="Starch provides a large proportion of the dietary energy consumed worldwide. The breakdown of dietary starch is driven by α-amylase produced by the salivary glands and pancreatic acini and is completed by a range of brushborder bound enzymes. This enzymatic digestion is aided by mechanical and secretory actions of the gastrointestinal tract. The absorption of the resultant glucose in the small intestine is primarily driven by two separate transport proteins À SGLT1 and GLUT2. The control of processes that govern starch digestion is complex and still not fully understood, although it appears that the human gut has the ability to sense both glucose and non-sweet glucose oligomers. Recent work has also suggested that variations in the genes encoding for α-amylase also appear to be associated with health outcomes. The authors consider the physiological factors that govern starch digestion and absorption, consider other dietary factors that may impact on this process and attempt to highlight the limitations in current knowledge to help focus future research needs in relation to starch digestion the upper gastrointestinal tract."/><meta data-react-helmet="true" name="citation_public_url" content="https://doi.org/10.1002/star.201700111"/> <link data-react-helmet="true" rel="preconnect" href="https://cdn.scite.ai" crossorigin="true"/><link data-react-helmet="true" rel="preconnect" href="https://fonts.googleapis.com"/><link data-react-helmet="true" rel="preconnect" href="https://fonts.gstatic.com" crossorigin="true"/><link data-react-helmet="true" rel="shortcut icon" href="https://cdn.scite.ai/assets/images/favicon.ico"/><link data-react-helmet="true" rel="stylesheet preload prefetch" as="style" href="https://cdn.scite.ai/assets/css/line-awesome-font-awesome.min.css?v=2"/><link data-react-helmet="true" rel="preload" as="style" href="https://fonts.googleapis.com/css2?family=IBM+Plex+Sans:wght@200;300;400;500;600&display=swap"/><link data-react-helmet="true" rel="stylesheet" as="style" href="https://fonts.googleapis.com/css2?family=IBM+Plex+Sans:wght@200;300;400;500;600&display=swap" media="print" onload="this.media='all'"/><link data-react-helmet="true" rel="canonical" href="https://scite.ai/reports/starch-digestion-in-the-upper-OV150NQ"/> <script data-react-helmet="true" src="https://www.recaptcha.net/recaptcha/api.js?render=6LcnMGsqAAAAAJLHdGuust5QwzLk-asKPW5MWbAx"></script><script data-react-helmet="true" type="application/ld+json">{"@context":"http://schema.org","@graph":[{"@id":"#issue","@type":"PublicationIssue","issueNumber":"9-10","datePublished":2018,"isPartOf":{"@id":"#periodical","@type":["PublicationVolume","Periodical"],"name":"Starch - Stärke","issn":["0038-9056","1521-379X"],"volumeNumber":"70","publisher":"Wiley"}},{"@type":"ScholarlyArticle","isPartOf":"#issue","description":"Starch provides a large proportion of the dietary energy consumed worldwide. The breakdown of dietary starch is driven by α-amylase produced by the salivary glands and pancreatic acini and is completed by a range of brushborder bound enzymes. This enzymatic digestion is aided by mechanical and secretory actions of the gastrointestinal tract. The absorption of the resultant glucose in the small intestine is primarily driven by two separate transport proteins À SGLT1 and GLUT2. The control of processes that govern starch digestion is complex and still not fully understood, although it appears that the human gut has the ability to sense both glucose and non-sweet glucose oligomers. Recent work has also suggested that variations in the genes encoding for α-amylase also appear to be associated with health outcomes. The authors consider the physiological factors that govern starch digestion and absorption, consider other dietary factors that may impact on this process and attempt to highlight the limitations in current knowledge to help focus future research needs in relation to starch digestion the upper gastrointestinal tract.","abstract":"Starch provides a large proportion of the dietary energy consumed worldwide. The breakdown of dietary starch is driven by α-amylase produced by the salivary glands and pancreatic acini and is completed by a range of brushborder bound enzymes. This enzymatic digestion is aided by mechanical and secretory actions of the gastrointestinal tract. The absorption of the resultant glucose in the small intestine is primarily driven by two separate transport proteins À SGLT1 and GLUT2. The control of processes that govern starch digestion is complex and still not fully understood, although it appears that the human gut has the ability to sense both glucose and non-sweet glucose oligomers. Recent work has also suggested that variations in the genes encoding for α-amylase also appear to be associated with health outcomes. The authors consider the physiological factors that govern starch digestion and absorption, consider other dietary factors that may impact on this process and attempt to highlight the limitations in current knowledge to help focus future research needs in relation to starch digestion the upper gastrointestinal tract.","sameAs":"https://doi.org/10.1002/star.201700111","name":"Starch digestion in the upper gastrointestinal tract of humans","headline":"Starch digestion in the upper gastrointestinal tract of humans","author":["Saloni Gill","Matthew Wilcox","J. R. A. Pearson","Peter I. Chater"],"publisher":{"@type":"Organization","name":"Wiley"},"datePublished":2018}]}</script> <link data-chunk="main" rel="stylesheet" href="https://cdn.scite.ai/assets/dist/main.2a4a881c9257077826c8.css"> <link data-chunk="Report" rel="stylesheet" href="https://cdn.scite.ai/assets/dist/6901.00ffb5a62514ad11206f.css"> <link data-chunk="Report" rel="stylesheet" href="https://cdn.scite.ai/assets/dist/6392.ee3f7fe674ceac954f77.css"> </head> <body><div id="scite-app"><!--$--><div class="ReportApp__layout___ljMuO"><div><nav class="NavBar__navBarContainer___skQfv"><div class="NavBar__navBar___ELwVq NavBar__notStatic___bzily" style="transform:translate3d(0,0%,0)"><div class="NavBar__navContents___X2u7r"><a class="NavBar__logo___aYKoi" href="/"><img alt="scite logo" width="115px" height="38px" class="NavBar__logoDesktop___Cwo_2" style="filter:contrast(2.15)" src="https://cdn.scite.ai/assets/images/logo-blue.svg"/><img alt="scite logo" width="64px" height="38px" 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href="https://twitter.com/intent/tweet?text=scite%20Report%20-%20Starch%20digestion%20in%20the%20upper%20gastrointestinal%20tract%20of%20humans&url=" tabindex="0" role="link" target="_blank" rel="noopener noreferrer" aria-label="https://twitter.com/scite"><i class="icon icon-twitter-new"></i></a><a class="SocialIcon__socialIcon___gm1fE SharingWidget__icon___Rek8d Link__link___plGt2 SocialIcon__socialIcon___gm1fE SharingWidget__icon___Rek8d" href="https://www.facebook.com/sharer/sharer.php?u=" tabindex="0" role="link" target="_blank" rel="noopener noreferrer" aria-label="https://facebook.com/sciteai"><i class="icon icon-facebook-new"></i></a><a class="SocialIcon__socialIcon___gm1fE SharingWidget__icon___Rek8d Link__link___plGt2 SocialIcon__socialIcon___gm1fE SharingWidget__icon___Rek8d" href="https://www.linkedin.com/sharing/share-offsite/?url=" tabindex="0" role="link" target="_blank" rel="noopener noreferrer" aria-label="https://www.linkedin.com/company/sciteai/"><i class="icon 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Link__blueLink___BhE5_" tabindex="0" href="/authors/j-r-a-pearson-5GamjZ"><span>J. R. A. Pearson</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/newcastle-university-dOax">3</a></sup></div><span> </span></div><span class="Authors__link___k07oy">et al.</span></div><div class="TitlePaper__abstractWrapper___S7D_F"><span><h2 class="Header__h2___MuBOH TitlePaper__abstract___GrSZl"><strong>Abstract:</strong> <!-- --> <!-- --> <span>Starch provides a large proportion of the dietary energy consumed worldwide. The breakdown of dietary starch is driven by α-amylase produced by the salivary glands and pancreatic acini and is completed by a range of brushborder bound enzymes. This enzymatic digestion is aided by mechanical and secretory actions of the gastrointestinal tract. The absorption of the resultant glucose in the small intestine is primarily driven by two separate transport proteins À SGLT1 and GLUT2. The control of processes that gove…</span><span class="TitlePaper__expandAbstract___O_45M" role="button" tabindex="0"> <!-- --> <!-- -->Show more</span></h2></span></div><a class="TitlePaper__helpMeCta___oNbp1 Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j TitlePaper__helpMeCta___oNbp1" tabindex="0" role="button">Help me understand this report</a></div></div><div class="ReportDropdown__dropdownMenuContainer___G8S6M"><i class="fa fa-2x fa-ellipsis-h DropdownMenu__dropdownMenuIcon___LGAcI"></i></div></div><div><div class="ReportPanel__mainLayout___kuDP5"><div class="ReportPanel__filtersLayout___KAxUi"><div class="Filters__filters___FcFPI"><div class="Filters__loadingLayout___i7nI3" style="opacity:0;pointer-events:auto"><div data-testid="circle-spinner" class="CircleSpinner__sciteLoadingRing___nlTrH" style="width:80px;height:80px"><div class="CircleSpinner__ringComponent____iKPi" style="border-color:#0062ff transparent transparent 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css-0"></span><style data-emotion="css 1xc3v61-indicatorContainer">.css-1xc3v61-indicatorContainer{display:-webkit-box;display:-webkit-flex;display:-ms-flexbox;display:flex;-webkit-transition:color 150ms;transition:color 150ms;color:hsl(0, 0%, 80%);padding:8px;box-sizing:border-box;}.css-1xc3v61-indicatorContainer:hover{color:hsl(0, 0%, 60%);}</style><div class=" css-1xc3v61-indicatorContainer" aria-hidden="true"><style data-emotion="css 8mmkcg">.css-8mmkcg{display:inline-block;fill:currentColor;line-height:1;stroke:currentColor;stroke-width:0;}</style><svg height="20" width="20" viewBox="0 0 20 20" aria-hidden="true" focusable="false" class="css-8mmkcg"><path d="M4.516 7.548c0.436-0.446 1.043-0.481 1.576 0l3.908 3.747 3.908-3.747c0.533-0.481 1.141-0.446 1.574 0 0.436 0.445 0.408 1.197 0 1.615-0.406 0.418-4.695 4.502-4.695 4.502-0.217 0.223-0.502 0.335-0.787 0.335s-0.57-0.112-0.789-0.335c0 0-4.287-4.084-4.695-4.502s-0.436-1.17 0-1.615z"></path></svg></div></div></div></div></div></div></div><div class="FilterCard__filterCard___bZEVP"><div class="FilterCard__noInput___lsgWM"><div class="FilterCard__filterCardHeader___puB2k" role="button" tabindex="0" aria-label="Expand Paper Sections"><div class="FilterCard__tooltip___q395i Tooltip__reference___hgPSY"><p class="FilterCard__header___dRl1u Paragraph__body____m5FY Paragraph__bold___PhFOq">Paper Sections<!-- --> </p><i class="FilterCard__icon___iqNMr fa fa-info-circle"></i></div></div><div><style data-emotion="css b62m3t-container">.css-b62m3t-container{position:relative;box-sizing:border-box;}</style><div class=" css-b62m3t-container"><style data-emotion="css 7pg0cj-a11yText">.css-7pg0cj-a11yText{z-index:9999;border:0;clip:rect(1px, 1px, 1px, 1px);height:1px;width:1px;position:absolute;overflow:hidden;padding:0;white-space:nowrap;}</style><span id="react-select-41223-live-region" class="css-7pg0cj-a11yText"></span><span aria-live="polite" aria-atomic="false" aria-relevant="additions text" class="css-7pg0cj-a11yText"></span><style data-emotion="css 13cymwt-control">.css-13cymwt-control{-webkit-align-items:center;-webkit-box-align:center;-ms-flex-align:center;align-items:center;cursor:default;display:-webkit-box;display:-webkit-flex;display:-ms-flexbox;display:flex;-webkit-box-flex-wrap:wrap;-webkit-flex-wrap:wrap;-ms-flex-wrap:wrap;flex-wrap:wrap;-webkit-box-pack:justify;-webkit-justify-content:space-between;justify-content:space-between;min-height:38px;outline:0!important;position:relative;-webkit-transition:all 100ms;transition:all 100ms;background-color:hsl(0, 0%, 100%);border-color:hsl(0, 0%, 80%);border-radius:4px;border-style:solid;border-width:1px;box-sizing:border-box;}.css-13cymwt-control:hover{border-color:hsl(0, 0%, 70%);}</style><div class=" css-13cymwt-control"><style data-emotion="css hlgwow">.css-hlgwow{-webkit-align-items:center;-webkit-box-align:center;-ms-flex-align:center;align-items:center;display:grid;-webkit-flex:1;-ms-flex:1;flex:1;-webkit-box-flex-wrap:wrap;-webkit-flex-wrap:wrap;-ms-flex-wrap:wrap;flex-wrap:wrap;-webkit-overflow-scrolling:touch;position:relative;overflow:hidden;padding:2px 8px;box-sizing:border-box;}</style><div class=" css-hlgwow"><style data-emotion="css 1jqq78o-placeholder">.css-1jqq78o-placeholder{grid-area:1/1/2/3;color:hsl(0, 0%, 50%);margin-left:2px;margin-right:2px;box-sizing:border-box;}</style><div class=" css-1jqq78o-placeholder" id="react-select-41223-placeholder">Select...</div><style data-emotion="css 19bb58m">.css-19bb58m{visibility:visible;-webkit-flex:1 1 auto;-ms-flex:1 1 auto;flex:1 1 auto;display:inline-grid;grid-area:1/1/2/3;grid-template-columns:0 min-content;margin:2px;padding-bottom:2px;padding-top:2px;color:hsl(0, 0%, 20%);box-sizing:border-box;}.css-19bb58m:after{content:attr(data-value) " ";visibility:hidden;white-space:pre;grid-area:1/2;font:inherit;min-width:2px;border:0;margin:0;outline:0;padding:0;}</style><div class=" css-19bb58m" data-value=""><input class="" style="label:input;color:inherit;background:0;opacity:1;width:100%;grid-area:1 / 2;font:inherit;min-width:2px;border:0;margin:0;outline:0;padding:0" autoCapitalize="none" autoComplete="off" autoCorrect="off" id="react-select-41223-input" spellcheck="false" tabindex="0" type="text" aria-autocomplete="list" aria-expanded="false" aria-haspopup="true" role="combobox" aria-describedby="react-select-41223-placeholder" value=""/></div></div><style data-emotion="css 1wy0on6">.css-1wy0on6{-webkit-align-items:center;-webkit-box-align:center;-ms-flex-align:center;align-items:center;-webkit-align-self:stretch;-ms-flex-item-align:stretch;align-self:stretch;display:-webkit-box;display:-webkit-flex;display:-ms-flexbox;display:flex;-webkit-flex-shrink:0;-ms-flex-negative:0;flex-shrink:0;box-sizing:border-box;}</style><div class=" css-1wy0on6"><style data-emotion="css 1u9des2-indicatorSeparator">.css-1u9des2-indicatorSeparator{-webkit-align-self:stretch;-ms-flex-item-align:stretch;align-self:stretch;width:1px;background-color:hsl(0, 0%, 80%);margin-bottom:8px;margin-top:8px;box-sizing:border-box;}</style><span class=" css-1u9des2-indicatorSeparator"></span><style data-emotion="css 1xc3v61-indicatorContainer">.css-1xc3v61-indicatorContainer{display:-webkit-box;display:-webkit-flex;display:-ms-flexbox;display:flex;-webkit-transition:color 150ms;transition:color 150ms;color:hsl(0, 0%, 80%);padding:8px;box-sizing:border-box;}.css-1xc3v61-indicatorContainer:hover{color:hsl(0, 0%, 60%);}</style><div class=" css-1xc3v61-indicatorContainer" aria-hidden="true"><style data-emotion="css 8mmkcg">.css-8mmkcg{display:inline-block;fill:currentColor;line-height:1;stroke:currentColor;stroke-width:0;}</style><svg height="20" width="20" viewBox="0 0 20 20" aria-hidden="true" focusable="false" class="css-8mmkcg"><path d="M4.516 7.548c0.436-0.446 1.043-0.481 1.576 0l3.908 3.747 3.908-3.747c0.533-0.481 1.141-0.446 1.574 0 0.436 0.445 0.408 1.197 0 1.615-0.406 0.418-4.695 4.502-4.695 4.502-0.217 0.223-0.502 0.335-0.787 0.335s-0.57-0.112-0.789-0.335c0 0-4.287-4.084-4.695-4.502s-0.436-1.17 0-1.615z"></path></svg></div></div></div></div><div class="CheckRowCount__sectionRow___vyiE6"><label class="CheckRow__checkRow___Wumpa"><input class="fa fa-lg fa-check Checkbox__checkbox___dGd5x " type="checkbox"/><span class="CheckRow__checkRowLabel___ax_ST">In Vitro α-Amylase Inhibition</span></label><span><span>2</span></span></div><div class="CheckRowCount__sectionRow___vyiE6"><label class="CheckRow__checkRow___Wumpa"><input class="fa fa-lg fa-check Checkbox__checkbox___dGd5x " type="checkbox"/><span class="CheckRow__checkRowLabel___ax_ST">Food and Function Paper</span></label><span><span>1</span></span></div><div class="CheckRowCount__sectionRow___vyiE6"><label class="CheckRow__checkRow___Wumpa"><input class="fa fa-lg fa-check Checkbox__checkbox___dGd5x " type="checkbox"/><span class="CheckRow__checkRowLabel___ax_ST">Introduction</span></label><span><span>1</span></span></div><div class="CheckRowCount__sectionRow___vyiE6"><label class="CheckRow__checkRow___Wumpa"><input class="fa fa-lg fa-check Checkbox__checkbox___dGd5x " type="checkbox"/><span class="CheckRow__checkRowLabel___ax_ST">Results</span></label><span><span>1</span></span></div></div></div></div><div class="FilterCard__filterCard___bZEVP"><div class="FilterCard__noInput___lsgWM"><div class="FilterCard__filterCardHeader___puB2k" role="button" tabindex="0" aria-label="Expand Citation Types"><div class="FilterCard__tooltip___q395i Tooltip__reference___hgPSY"><p class="FilterCard__header___dRl1u Paragraph__body____m5FY Paragraph__bold___PhFOq">Citation Types<!-- --> </p><i class="FilterCard__icon___iqNMr fa fa-info-circle"></i></div></div><div class=""><div class="Classification__row___s1V6w"><div class="Classification__rowLeft___VoLlX"><label class="CheckRow__checkRow___Wumpa"><input class="fa fa-lg fa-check Checkbox__checkbox___dGd5x " type="checkbox"/><span class="CheckRow__checkRowLabel___ax_ST">Supporting</span></label><div class="Classification__rowType___282g8"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--supporting___ru3vm icon-supporting"></i></div></div><div class="Classification__rowRight___Zxitp"><span class="Classification__count___Y86vw">0</span></div></div><div class="Classification__row___s1V6w"><div class="Classification__rowLeft___VoLlX"><label class="CheckRow__checkRow___Wumpa"><input class="fa fa-lg fa-check Checkbox__checkbox___dGd5x " type="checkbox"/><span class="CheckRow__checkRowLabel___ax_ST">Mentioning</span></label><div class="Classification__rowType___282g8"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--mentioning___zHr8j icon-mentioning"></i></div></div><div class="Classification__rowRight___Zxitp"><span class="Classification__count___Y86vw">28</span></div></div><div class="Classification__row___s1V6w"><div class="Classification__rowLeft___VoLlX"><label class="CheckRow__checkRow___Wumpa"><input class="fa fa-lg fa-check Checkbox__checkbox___dGd5x " type="checkbox"/><span class="CheckRow__checkRowLabel___ax_ST">Contrasting</span></label><div class="Classification__rowType___282g8"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--contradicting___BpYwd icon-contradicting"></i></div></div><div class="Classification__rowRight___Zxitp"><span class="Classification__count___Y86vw">0</span></div></div></div></div></div><div class="FilterCard__filterCard___bZEVP"><div class="FilterCard__noInput___lsgWM"><div class="FilterCard__filterCardHeader___puB2k" role="button" tabindex="0" aria-label="Expand Year Published"><p class="FilterCard__header___dRl1u Paragraph__body____m5FY Paragraph__bold___PhFOq">Year Published<!-- --> </p></div><div class="Filters__yearRange___mtpTm"><div class="CitationsYearBarChart__barChartContainer___fOCtc"><div class="CitationsYearBarChart__barChart___J1Zgl"><div class="CitationsYearBarChart__bar___QB0KQ" style="width:25%"><div class="CitationsYearBarChart__barContainer___A2gcx Tooltip__reference___hgPSY"><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__supporting___iMyv8" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__contradicting___ZRgkC" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__mentioning___rfif5" style="height:4.8rem"></div></div></div><div class="CitationsYearBarChart__bar___QB0KQ" style="width:25%"><div class="CitationsYearBarChart__barContainer___A2gcx Tooltip__reference___hgPSY"><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__supporting___iMyv8" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__contradicting___ZRgkC" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__mentioning___rfif5" style="height:1.8568934747257995rem"></div></div></div><div class="CitationsYearBarChart__bar___QB0KQ" style="width:50%"><div class="CitationsYearBarChart__barContainer___A2gcx Tooltip__reference___hgPSY"><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__supporting___iMyv8" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__contradicting___ZRgkC" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__mentioning___rfif5" style="height:0rem"></div></div></div><div class="CitationsYearBarChart__bar___QB0KQ" style="width:25%"><div class="CitationsYearBarChart__barContainer___A2gcx Tooltip__reference___hgPSY"><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__supporting___iMyv8" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__contradicting___ZRgkC" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__mentioning___rfif5" style="height:3.713786949451599rem"></div></div></div></div></div><div><div aria-disabled="false" class="undefined InputRangeFilter__range___i8qUt"><span class="InputRangeFilter__hide___cvWG2 input-range__label--min"><span class="input-range__label-container InputRangeFilter__labelContainer___UOzQG">2019</span></span><div class="InputRangeFilter__track___Fdwrd input-range__track--background"><div style="left:0%;width:100%" class="InputRangeFilter__track___Fdwrd InputRangeFilter__activeTrack___Xb3wK"></div><span class="input-range__slider-container" style="position:absolute;left:0%"><span class="InputRangeFilter__label___uyn35 InputRangeFilter__labelValue___vCEiN InputRangeFilter__labelBottom___LxO3k"><span class="input-range__label-container InputRangeFilter__labelContainer___UOzQG">2019</span></span><div aria-valuemax="2023" aria-valuemin="2019" aria-valuenow="2019" class="InputRangeFilter__slider___CpeJ9" draggable="false" role="slider" tabindex="0"></div></span><span class="input-range__slider-container" style="position:absolute;left:100%"><span class="InputRangeFilter__label___uyn35 InputRangeFilter__labelValue___vCEiN InputRangeFilter__labelBottom___LxO3k"><span class="input-range__label-container InputRangeFilter__labelContainer___UOzQG">2023</span></span><div aria-valuemax="2023" aria-valuemin="2019" aria-valuenow="2023" class="InputRangeFilter__slider___CpeJ9" draggable="false" role="slider" tabindex="0"></div></span></div><span class="InputRangeFilter__hide___cvWG2 input-range__label--max"><span class="input-range__label-container InputRangeFilter__labelContainer___UOzQG">2023</span></span></div></div></div></div></div><div class="FilterCard__filterCard___bZEVP"><div class="FilterCard__noInput___lsgWM"><div class="FilterCard__filterCardHeader___puB2k" role="button" tabindex="0" aria-label="Expand Publication Types"><p class="FilterCard__header___dRl1u Paragraph__body____m5FY Paragraph__bold___PhFOq">Publication Types<!-- --> </p></div><div><style data-emotion="css b62m3t-container">.css-b62m3t-container{position:relative;box-sizing:border-box;}</style><div class=" css-b62m3t-container"><style data-emotion="css 7pg0cj-a11yText">.css-7pg0cj-a11yText{z-index:9999;border:0;clip:rect(1px, 1px, 1px, 1px);height:1px;width:1px;position:absolute;overflow:hidden;padding:0;white-space:nowrap;}</style><span id="react-select-41224-live-region" class="css-7pg0cj-a11yText"></span><span aria-live="polite" aria-atomic="false" aria-relevant="additions text" class="css-7pg0cj-a11yText"></span><style data-emotion="css 13cymwt-control">.css-13cymwt-control{-webkit-align-items:center;-webkit-box-align:center;-ms-flex-align:center;align-items:center;cursor:default;display:-webkit-box;display:-webkit-flex;display:-ms-flexbox;display:flex;-webkit-box-flex-wrap:wrap;-webkit-flex-wrap:wrap;-ms-flex-wrap:wrap;flex-wrap:wrap;-webkit-box-pack:justify;-webkit-justify-content:space-between;justify-content:space-between;min-height:38px;outline:0!important;position:relative;-webkit-transition:all 100ms;transition:all 100ms;background-color:hsl(0, 0%, 100%);border-color:hsl(0, 0%, 80%);border-radius:4px;border-style:solid;border-width:1px;box-sizing:border-box;}.css-13cymwt-control:hover{border-color:hsl(0, 0%, 70%);}</style><div class=" css-13cymwt-control"><style data-emotion="css hlgwow">.css-hlgwow{-webkit-align-items:center;-webkit-box-align:center;-ms-flex-align:center;align-items:center;display:grid;-webkit-flex:1;-ms-flex:1;flex:1;-webkit-box-flex-wrap:wrap;-webkit-flex-wrap:wrap;-ms-flex-wrap:wrap;flex-wrap:wrap;-webkit-overflow-scrolling:touch;position:relative;overflow:hidden;padding:2px 8px;box-sizing:border-box;}</style><div class=" css-hlgwow"><style data-emotion="css 1jqq78o-placeholder">.css-1jqq78o-placeholder{grid-area:1/1/2/3;color:hsl(0, 0%, 50%);margin-left:2px;margin-right:2px;box-sizing:border-box;}</style><div class=" css-1jqq78o-placeholder" id="react-select-41224-placeholder">Select...</div><style data-emotion="css 19bb58m">.css-19bb58m{visibility:visible;-webkit-flex:1 1 auto;-ms-flex:1 1 auto;flex:1 1 auto;display:inline-grid;grid-area:1/1/2/3;grid-template-columns:0 min-content;margin:2px;padding-bottom:2px;padding-top:2px;color:hsl(0, 0%, 20%);box-sizing:border-box;}.css-19bb58m:after{content:attr(data-value) " 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d="M4.516 7.548c0.436-0.446 1.043-0.481 1.576 0l3.908 3.747 3.908-3.747c0.533-0.481 1.141-0.446 1.574 0 0.436 0.445 0.408 1.197 0 1.615-0.406 0.418-4.695 4.502-4.695 4.502-0.217 0.223-0.502 0.335-0.787 0.335s-0.57-0.112-0.789-0.335c0 0-4.287-4.084-4.695-4.502s-0.436-1.17 0-1.615z"></path></svg></div></div></div></div><div class="CheckRowCount__sectionRow___vyiE6"><label class="CheckRow__checkRow___Wumpa"><input class="fa fa-lg fa-check Checkbox__checkbox___dGd5x " type="checkbox"/><span class="CheckRow__checkRowLabel___ax_ST">Article</span></label><span><span>6</span></span></div></div></div></div><div class="FilterCard__filterCard___bZEVP"><div class="FilterCard__noInput___lsgWM"><div class="FilterCard__filterCardHeader___puB2k" role="button" tabindex="0" aria-label="Expand Relationship"><p class="FilterCard__header___dRl1u Paragraph__body____m5FY Paragraph__bold___PhFOq">Relationship<!-- --> </p></div><div><div class="CheckRowCount__sectionRow___vyiE6"><label 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0-1.615z"></path></svg></div></div></div></div></div></div><div class="CitationsHeader__settingsButtonLayout___SCS1l"><button class="SettingsButton__btn___P6KmW Button__btn___k1xtO Button__btn--transparent___XnBIC Button__size--medium___yX63r Button__tiny___hya9X" aria-label="Settings button"><i class="SettingsButton__icon___w15lK fa fa-sliders-h"></i><span>Settings</span></button></div></div><div class="PapersList__citationList___nW0RR"><div style="opacity:1;pointer-events:auto"><div class="PaperCard__paperCard___Tkx_L PaperCard__card___rYfBl"><div><div><div class="Citation__citation___I7BGj Citation__citationGrid___yNzom"><div class="Citation__rightCol___rqdSW"><div class="Citation__snippetLayout___VCTXv"><div class="Snippet__snippetWrapper___pL8c1"><span><span><div>“…The compounds were divided as chalcones 1-28, with the 1,3-diarylprop-2-en-1-one framework, and chalcone analogues 29-41, known as cinnamylideneacetophenones, which hold two double bonds linking the A and B rings. In the first set of compounds (1-28), one is unsubstituted (1), four are hydroxylated (2-5), ten are hydroxylated and methoxylated <cite data-doi="10.1080/10408398.2015.1129309">(6)</cite><cite class="target" data-doi="10.1002/star.201700111">(7)</cite><cite data-doi="10.1152/advan.00094.2009">(8)</cite><cite data-doi="10.1016/j.ejmech.2015.01.051">(9)</cite><cite data-doi="10.2174/138955710791331007">(10)</cite><cite data-doi="10.1517/14656566.2015.1070827">(11)</cite><cite data-doi="10.1007/s00044-015-1356-2">(12)</cite><cite data-doi="10.1007/s11164-017-2977-5">(13)</cite><cite data-doi="10.1021/acs.chemrev.7b00020">(14)</cite><cite data-doi="10.1007/s11101-014-9387-8">(15)</cite>, two are only methoxylated (16,<cite data-doi="10.1089/jmf.2013.0061">17)</cite>, two display methyl substituents <cite data-doi="10.2174/157488410790410579">(18,</cite><cite data-doi="10.1007/s12263-011-0210-5">19)</cite>, two display nitro groups <cite data-doi="10.1021/acs.jafc.6b05445">(20,</cite><cite data-doi="10.1016/j.bmcl.2005.08.087">21)</cite> and seven possess chloro substituents <cite data-doi="10.1021/jf303078r">(22)</cite><cite data-doi="10.1016/j.fitote.2012.07.005">(23)</cite>(24)<cite data-doi="10.1016/j.ejmech.2014.04.018">(25)</cite><cite data-doi="10.1016/j.ejmech.2017.02.007">(26)</cite><cite data-doi="10.1002/cbdv.200590029">(27)</cite><cite data-doi="10.1016/j.bmcl.2015.08.059">(28)</cite>. Among the chalcone analogues <cite data-doi="10.1021/jf903068k">(29)</cite><cite data-doi="10.1002/jhet.5570390421">(30)</cite><cite data-doi="10.1002/(sici)1099-0690(199809)1998:9<2031::aid-ejoc2031>3.0.co;2-#">(31)</cite><cite data-doi="10.1002/1099-0690(200007)2000:14<2593::aid-ejoc2593>3.3.co;2-p">(32)</cite><cite data-doi="10.1002/ejoc.200700123">(33)</cite><cite data-doi="10.1080/14756366.2018.1558221">(34)</cite><cite data-doi="10.1016/j.cmpb.2012.08.017">(35)</cite><cite data-doi="10.1021/ed3006677">(36)</cite><cite data-doi="10.1042/bj2110023">(37)</cite><cite data-doi="10.1007/bf01117450">(38)</cite><cite data-doi="10.1080/14756366.2017.1368503">(39)</cite><cite data-doi="10.1002/chin.198602098">(40)</cite><cite data-doi="10.1080/10408398.2010.548108">(41)</cite>, one is unsubstituted <cite data-doi="10.1021/jf903068k">(29)</cite>, eleven present a single substitution, including methyl <cite data-doi="10.1002/jhet.5570390421">(30,</cite><cite data-doi="10.1021/ed3006677">36)</cite>, methoxy <cite data-doi="10.1002/(sici)1099-0690(199809)1998:9<2031::aid-ejoc2031>3.0.co;2-#">(31,</cite><cite data-doi="10.1042/bj2110023">37)</cite>, chloro (32), fluoro <cite data-doi="10.1002/ejoc.200700123">(33)</cite>, bromo (34), nitro <cite data-doi="10.1016/j.cmpb.2012.08.017">(35,</cite><cite data-doi="10.1007/bf01117450">38,</cite><cite data-doi="10.1080/14756366.2017.1368503">39)</cite> and hydroxy…”</div></span></span></div></div><div class="Citation__citeInfo___v24kU"><span class="Citation__section___YjAW3"><b>Section</b>: <!-- -->In Vitro α-Amylase Inhibition</span><span class="Citation__typeInfo___s7iNF"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--mentioning___zHr8j icon-mentioning"></i><span class="Citation__citationType___LuRbr">mentioning</span><div class="Tooltip__reference___hgPSY"><div class="Citation__classificationDetails___xRtK5"><span class="Citation__classificationDetail___vPtBx">confidence: <!-- -->99%</span></div></div></span></div></div><div class="Citation__actions___STMoF"><div class="Tooltip__reference___hgPSY"><i class="CopyButton__copyButton___I1ybw fa fa-copy" role="button" tabindex="0"></i></div><div class=""><i class="fa fa-2x fa-ellipsis-h DropdownMenu__dropdownMenuIcon___LGAcI"></i></div></div></div></div><div aria-hidden="true" class="PaperCard__expandingWrapper___JmHu_" style="overflow:hidden;height:0;opacity:0"><div style="width:fit-content"><div class="Citation__citation___I7BGj Citation__citationGrid___yNzom"><div class="Citation__rightCol___rqdSW"><div class="Citation__snippetLayout___VCTXv"><div class="Snippet__snippetWrapper___pL8c1"><span><span><div>“…Chalcone 2, with a 2′-hydroxy group at the A ring, and chalcone 3 with hydroxy groups at C-2′ and C-4′ of the A ring, both without substituents at the B ring, showed no inhibitory activity. Considering the hydroxylated and methoxylated chalcones <cite data-doi="10.1080/10408398.2015.1129309">(6)</cite><cite class="target" data-doi="10.1002/star.201700111">(7)</cite><cite data-doi="10.1152/advan.00094.2009">(8)</cite><cite data-doi="10.1016/j.ejmech.2015.01.051">(9)</cite><cite data-doi="10.2174/138955710791331007">(10)</cite><cite data-doi="10.1517/14656566.2015.1070827">(11)</cite><cite data-doi="10.1007/s00044-015-1356-2">(12)</cite><cite data-doi="10.1007/s11164-017-2977-5">(13)</cite><cite data-doi="10.1021/acs.chemrev.7b00020">(14)</cite><cite data-doi="10.1007/s11101-014-9387-8">(15)</cite> and the methoxylated chalcones (16 and 17), only chalcone 9 bearing a 2′-hydroxy group at the A ring, a 3-methoxy substituent, and a 4-hydroxy group at the B ring showed slight inhibitory activity of 34 ± 4%, at 150 μM.…”</div></span></span></div></div><div class="Citation__citeInfo___v24kU"><span class="Citation__section___YjAW3"><b>Section</b>: <!-- -->In Vitro α-Glucosidase Inhibition</span><span class="Citation__typeInfo___s7iNF"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--mentioning___zHr8j icon-mentioning"></i><span class="Citation__citationType___LuRbr">mentioning</span><div class="Tooltip__reference___hgPSY"><div class="Citation__classificationDetails___xRtK5"><span class="Citation__classificationDetail___vPtBx">confidence: <!-- -->99%</span></div></div></span></div></div><div class="Citation__actions___STMoF"><div class="Tooltip__reference___hgPSY"><i class="CopyButton__copyButton___I1ybw fa fa-copy" role="button" tabindex="0"></i></div><div class=""><i class="fa fa-2x fa-ellipsis-h DropdownMenu__dropdownMenuIcon___LGAcI"></i></div></div></div><div class="Citation__citation___I7BGj Citation__citationGrid___yNzom"><div class="Citation__rightCol___rqdSW"><div class="Citation__snippetLayout___VCTXv"><div class="Snippet__snippetWrapper___pL8c1"><span><span><div>“…Concerning α-glucosidase, the studies with compounds holding hydroxy groups <cite data-doi="10.3389/fendo.2017.00006">(2)</cite><cite data-doi="10.1038/nrdp.2015.19">(3)</cite>(4)<cite data-doi="10.1016/s2213-8587(15)00097-2">(5)</cite> and the hydroxylated and/or methoxylated compounds <cite data-doi="10.1080/10408398.2015.1129309">(6)</cite><cite class="target" data-doi="10.1002/star.201700111">(7)</cite><cite data-doi="10.1152/advan.00094.2009">(8)</cite><cite data-doi="10.1016/j.ejmech.2015.01.051">(9)</cite><cite data-doi="10.2174/138955710791331007">(10)</cite><cite data-doi="10.1517/14656566.2015.1070827">(11)</cite><cite data-doi="10.1007/s00044-015-1356-2">(12)</cite><cite data-doi="10.1007/s11164-017-2977-5">(13)</cite><cite data-doi="10.1021/acs.chemrev.7b00020">(14)</cite><cite data-doi="10.1007/s11101-014-9387-8">(15)</cite>(16)<cite data-doi="10.1089/jmf.2013.0061">(17)</cite>, chalcone 4 (butein) was the only chalcone that showed potent inhibitory activity. Negligible activities were found for the remaining hydroxylated and/or methoxylated chalcones <cite data-doi="10.3389/fendo.2017.00006">(2,</cite><cite data-doi="10.1038/nrdp.2015.19">3,</cite><cite data-doi="10.1016/s2213-8587(15)00097-2">(5)</cite><cite data-doi="10.1080/10408398.2015.1129309">(6)</cite><cite data-doi="10.1002/star.201700111">(7)</cite><cite data-doi="10.1152/advan.00094.2009">(8)</cite><cite data-doi="10.1016/j.ejmech.2015.01.051">(9)</cite><cite data-doi="10.2174/138955710791331007">(10)</cite><cite data-doi="10.1517/14656566.2015.1070827">(11)</cite><cite data-doi="10.1007/s00044-015-1356-2">(12)</cite><cite data-doi="10.1007/s11164-017-2977-5">(13)</cite><cite data-doi="10.1021/acs.chemrev.7b00020">(14)</cite><cite data-doi="10.1007/s11101-014-9387-8">(15)</cite>(16)<cite data-doi="10.1089/jmf.2013.0061">(17)</cite>, except chalcone 9 which has a 2′-hydroxy group at the A ring, 3-methoxy and 4-hydroxy substituents at the B ring, which showed a slight inhibitory activity. These results suggest that the presence of the hydroxy groups is crucial for the inhibition of α-glucosidase activity.…”</div></span></span></div></div><div class="Citation__citeInfo___v24kU"><span class="Citation__section___YjAW3"><b>Section</b>: <!-- -->Food and Function Paper</span><span class="Citation__typeInfo___s7iNF"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--mentioning___zHr8j icon-mentioning"></i><span class="Citation__citationType___LuRbr">mentioning</span><div class="Tooltip__reference___hgPSY"><div class="Citation__classificationDetails___xRtK5"><span class="Citation__classificationDetail___vPtBx">confidence: <!-- -->99%</span></div></div></span></div></div><div class="Citation__actions___STMoF"><div class="Tooltip__reference___hgPSY"><i class="CopyButton__copyButton___I1ybw fa fa-copy" role="button" tabindex="0"></i></div><div class=""><i class="fa fa-2x fa-ellipsis-h DropdownMenu__dropdownMenuIcon___LGAcI"></i></div></div></div><div class="Citation__citation___I7BGj Citation__citationGrid___yNzom"><div class="Citation__rightCol___rqdSW"><div class="Citation__snippetLayout___VCTXv"><div class="Snippet__snippetWrapper___pL8c1"><span><span><div>“…This slow process continues in the stomach, but mainly in the upper part of the small bowel where the pH allows optimal activity of additional pancreatic α-amylase secreted into the intestinal lumen and α-glucosidase. <cite class="target" data-doi="10.1002/star.201700111">7</cite> As a result, pancreatic α-amylase catalyses a more extensive hydrolysis of α-(1,4)-glycosidic bonds into maltose, maltotriose, trisaccharides, and other larger oligosaccharides. <cite data-doi="10.1152/advan.00094.2009">8</cite> Final absorbable monosaccharides, namely glucose, are produced through the activity of the enzyme α-glucosidase located in the brush borders of the enterocytes of the jejunum.…”</div></span></span></div></div><div class="Citation__citeInfo___v24kU"><span class="Citation__section___YjAW3"><b>Section</b>: <!-- -->Introduction</span><span class="Citation__typeInfo___s7iNF"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--mentioning___zHr8j icon-mentioning"></i><span class="Citation__citationType___LuRbr">mentioning</span><div class="Tooltip__reference___hgPSY"><div class="Citation__classificationDetails___xRtK5"><span class="Citation__classificationDetail___vPtBx">confidence: <!-- -->99%</span></div></div></span></div></div><div class="Citation__actions___STMoF"><div class="Tooltip__reference___hgPSY"><i class="CopyButton__copyButton___I1ybw fa fa-copy" role="button" tabindex="0"></i></div><div class=""><i class="fa fa-2x fa-ellipsis-h DropdownMenu__dropdownMenuIcon___LGAcI"></i></div></div></div></div></div></div><span class="PaperCard__expandCard___m8Yf4" role="button" tabindex="0"><div class="OpenerIcon__folder___jiKx6 false undefined"><i class="OpenerIcon__angleDown___QHC0i icon icon-down-carret"></i></div>See 3 more Smart Citations</span><div class="PaperCard__grid___NMQAD"><div class="PaperCard__abstractWrapper___Yq394"><div class="Paper__paper___CWi0y"><a class="Paper__title___WkJQP Link__link___plGt2 Link__bold___JGJNO Paper__title___WkJQP" tabindex="0" href="/reports/a-study-towards-drug-discovery-RV4OrZG"><h3 class="Paper__title___WkJQP">A study towards drug discovery for the management of type 2 diabetes <i>mellitus</i> through inhibition of the carbohydrate-hydrolyzing enzymes α-amylase and α-glucosidase by chalcone derivatives</h3></a><div class="Paper__referenceLine___quVTP"><div class="Authors__authors___uWMEz Paper__lineItem___FXrg7"><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/sonia-rocha-NM3p09"><span>Rocha</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/university-of-porto-MZRW">1</a></sup></div><span>, </span></div><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/adelaide-sousa-M2LP5X"><span>Sousa</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/university-of-porto-MZRW">2</a></sup></div><span>, </span></div><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/daniela-ribeiro-YZ4AaE"><span>Ribeiro</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/university-of-porto-MZRW">3</a></sup></div><span> </span></div><span class="Authors__link___k07oy">et al.</span><span> <!-- -->2019</span></div><span class="Paper__lineItem___FXrg7"><span class="Reference__reference___AIzFu"><span><a class="Link__link___plGt2 Link__underline___K1Y7j" tabindex="0" href="/journals/food-function-5GlLa"><em>Food Funct.</em></a></span></span></span></div><div class="Paper__tallyLayout___k19c4"><a class="HorizontalTally__horizontalTally___gMrpx" href="/reports/a-study-towards-drug-discovery-RV4OrZG"><div class="HorizontalTally__inner___AzKR8"><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--publications___MBaqU icon-publications"></i><span class="HorizontalTally__count___ZuxQA">53</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--supporting___ru3vm icon-supporting"></i><span class="HorizontalTally__count___ZuxQA">0</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--mentioning___zHr8j icon-mentioning"></i><span class="HorizontalTally__count___ZuxQA">34</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--contradicting___BpYwd icon-contradicting"></i><span class="HorizontalTally__count___ZuxQA">0</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--notices___g0cwl icon-pen"></i><span class="HorizontalTally__count___ZuxQA">2</span></div></div></div></a></div><div class="Paper__linksLayout___Ql9Qd"><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" href="https://doi.org/10.1039/c9fo01298b" tabindex="0" role="link" target="_blank" rel="noopener noreferrer nofollow">View full text</a><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" tabindex="0" role="button">Add to dashboard</a><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" tabindex="0" role="button">Cite</a></div></div><div aria-hidden="true" style="overflow:hidden;height:0;opacity:0"><div style="width:auto"><p class="Abstract__abstract___V8wNr PaperCard__abstract___lR5RS Paragraph__body____m5FY"><span><span>Butein, a competitive inhibitor of α-amylase and α-glucosidase enzymes, is a promising therapeutic drug to modulate diabetes mellitus.</span></span></p></div></div></div><div class="PaperCard__menu___wXkM0"><a class="PaperCard__textButton___ncs_Z" tabindex="0">show abstract</a><div class=""><i class="fa fa-2x fa-ellipsis-h DropdownMenu__dropdownMenuIcon___LGAcI"></i></div></div></div></div><div class="PapersList__paywalledCites___XIuJQ"><div class="PapersList__paperCardsLayout___dtzN9"><div class="PaperCard__paperCard___Tkx_L PaperCard__card___rYfBl"><div><div><div class="Citation__citation___I7BGj Citation__citationGrid___yNzom"><div class="Citation__rightCol___rqdSW"><div class="Citation__snippetLayout___VCTXv"><div class="Snippet__snippetWrapper___pL8c1"><span><span><div>“…The compounds were divided as chalcones 1-28, with the 1,3-diarylprop-2-en-1-one framework, and chalcone analogues 29-41, known as cinnamylideneacetophenones, which hold two double bonds linking the A and B rings. In the first set of compounds (1-28), one is unsubstituted (1), four are hydroxylated (2-5), ten are hydroxylated and methoxylated <cite data-doi="10.1080/10408398.2015.1129309">(6)</cite><cite class="target" data-doi="10.1002/star.201700111">(7)</cite><cite data-doi="10.1152/advan.00094.2009">(8)</cite><cite data-doi="10.1016/j.ejmech.2015.01.051">(9)</cite><cite data-doi="10.2174/138955710791331007">(10)</cite><cite data-doi="10.1517/14656566.2015.1070827">(11)</cite><cite data-doi="10.1007/s00044-015-1356-2">(12)</cite><cite data-doi="10.1007/s11164-017-2977-5">(13)</cite><cite data-doi="10.1021/acs.chemrev.7b00020">(14)</cite><cite data-doi="10.1007/s11101-014-9387-8">(15)</cite>, two are only methoxylated (16,<cite data-doi="10.1089/jmf.2013.0061">17)</cite>, two display methyl substituents <cite data-doi="10.2174/157488410790410579">(18,</cite><cite data-doi="10.1007/s12263-011-0210-5">19)</cite>, two display nitro groups <cite data-doi="10.1021/acs.jafc.6b05445">(20,</cite><cite data-doi="10.1016/j.bmcl.2005.08.087">21)</cite> and seven possess chloro substituents <cite data-doi="10.1021/jf303078r">(22)</cite><cite data-doi="10.1016/j.fitote.2012.07.005">(23)</cite>(24)<cite data-doi="10.1016/j.ejmech.2014.04.018">(25)</cite><cite data-doi="10.1016/j.ejmech.2017.02.007">(26)</cite><cite data-doi="10.1002/cbdv.200590029">(27)</cite><cite data-doi="10.1016/j.bmcl.2015.08.059">(28)</cite>. Among the chalcone analogues <cite data-doi="10.1021/jf903068k">(29)</cite><cite data-doi="10.1002/jhet.5570390421">(30)</cite><cite data-doi="10.1002/(sici)1099-0690(199809)1998:9<2031::aid-ejoc2031>3.0.co;2-#">(31)</cite><cite data-doi="10.1002/1099-0690(200007)2000:14<2593::aid-ejoc2593>3.3.co;2-p">(32)</cite><cite data-doi="10.1002/ejoc.200700123">(33)</cite><cite data-doi="10.1080/14756366.2018.1558221">(34)</cite><cite data-doi="10.1016/j.cmpb.2012.08.017">(35)</cite><cite data-doi="10.1021/ed3006677">(36)</cite><cite data-doi="10.1042/bj2110023">(37)</cite><cite data-doi="10.1007/bf01117450">(38)</cite><cite data-doi="10.1080/14756366.2017.1368503">(39)</cite><cite data-doi="10.1002/chin.198602098">(40)</cite><cite data-doi="10.1080/10408398.2010.548108">(41)</cite>, one is unsubstituted <cite data-doi="10.1021/jf903068k">(29)</cite>, eleven present a single substitution, including methyl <cite data-doi="10.1002/jhet.5570390421">(30,</cite><cite data-doi="10.1021/ed3006677">36)</cite>, methoxy <cite data-doi="10.1002/(sici)1099-0690(199809)1998:9<2031::aid-ejoc2031>3.0.co;2-#">(31,</cite><cite data-doi="10.1042/bj2110023">37)</cite>, chloro (32), fluoro <cite data-doi="10.1002/ejoc.200700123">(33)</cite>, bromo (34), nitro <cite data-doi="10.1016/j.cmpb.2012.08.017">(35,</cite><cite data-doi="10.1007/bf01117450">38,</cite><cite data-doi="10.1080/14756366.2017.1368503">39)</cite> and hydroxy…”</div></span></span></div></div><div class="Citation__citeInfo___v24kU"><span class="Citation__section___YjAW3"><b>Section</b>: <!-- -->In Vitro α-Amylase Inhibition</span><span class="Citation__typeInfo___s7iNF"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--mentioning___zHr8j icon-mentioning"></i><span class="Citation__citationType___LuRbr">mentioning</span><div class="Tooltip__reference___hgPSY"><div class="Citation__classificationDetails___xRtK5"><span class="Citation__classificationDetail___vPtBx">confidence: <!-- -->99%</span></div></div></span></div></div><div class="Citation__actions___STMoF"><div class="Tooltip__reference___hgPSY"><i class="CopyButton__copyButton___I1ybw fa fa-copy" role="button" tabindex="0"></i></div><div class=""><i class="fa fa-2x fa-ellipsis-h DropdownMenu__dropdownMenuIcon___LGAcI"></i></div></div></div><div class="Citation__citation___I7BGj Citation__citationGrid___yNzom"><div class="Citation__rightCol___rqdSW"><div class="Citation__snippetLayout___VCTXv"><div class="Snippet__snippetWrapper___pL8c1"><span><span><div>“…Chalcone 2, with a 2′-hydroxy group at the A ring, and chalcone 3 with hydroxy groups at C-2′ and C-4′ of the A ring, both without substituents at the B ring, showed no inhibitory activity. Considering the hydroxylated and methoxylated chalcones <cite data-doi="10.1080/10408398.2015.1129309">(6)</cite><cite class="target" data-doi="10.1002/star.201700111">(7)</cite><cite data-doi="10.1152/advan.00094.2009">(8)</cite><cite data-doi="10.1016/j.ejmech.2015.01.051">(9)</cite><cite data-doi="10.2174/138955710791331007">(10)</cite><cite data-doi="10.1517/14656566.2015.1070827">(11)</cite><cite data-doi="10.1007/s00044-015-1356-2">(12)</cite><cite data-doi="10.1007/s11164-017-2977-5">(13)</cite><cite data-doi="10.1021/acs.chemrev.7b00020">(14)</cite><cite data-doi="10.1007/s11101-014-9387-8">(15)</cite> and the methoxylated chalcones (16 and 17), only chalcone 9 bearing a 2′-hydroxy group at the A ring, a 3-methoxy substituent, and a 4-hydroxy group at the B ring showed slight inhibitory activity of 34 ± 4%, at 150 μM.…”</div></span></span></div></div><div class="Citation__citeInfo___v24kU"><span class="Citation__section___YjAW3"><b>Section</b>: <!-- -->In Vitro α-Glucosidase Inhibition</span><span class="Citation__typeInfo___s7iNF"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--mentioning___zHr8j icon-mentioning"></i><span class="Citation__citationType___LuRbr">mentioning</span><div class="Tooltip__reference___hgPSY"><div class="Citation__classificationDetails___xRtK5"><span class="Citation__classificationDetail___vPtBx">confidence: <!-- -->99%</span></div></div></span></div></div><div class="Citation__actions___STMoF"><div class="Tooltip__reference___hgPSY"><i class="CopyButton__copyButton___I1ybw fa fa-copy" role="button" tabindex="0"></i></div><div class=""><i class="fa fa-2x fa-ellipsis-h DropdownMenu__dropdownMenuIcon___LGAcI"></i></div></div></div></div><div aria-hidden="true" class="PaperCard__expandingWrapper___JmHu_" style="overflow:hidden;height:0;opacity:0"><div style="width:fit-content"><div class="Citation__citation___I7BGj Citation__citationGrid___yNzom"><div class="Citation__rightCol___rqdSW"><div class="Citation__snippetLayout___VCTXv"><div class="Snippet__snippetWrapper___pL8c1"><span><span><div>“…Concerning α-glucosidase, the studies with compounds holding hydroxy groups <cite data-doi="10.3389/fendo.2017.00006">(2)</cite><cite data-doi="10.1038/nrdp.2015.19">(3)</cite>(4)<cite data-doi="10.1016/s2213-8587(15)00097-2">(5)</cite> and the hydroxylated and/or methoxylated compounds <cite data-doi="10.1080/10408398.2015.1129309">(6)</cite><cite class="target" data-doi="10.1002/star.201700111">(7)</cite><cite data-doi="10.1152/advan.00094.2009">(8)</cite><cite data-doi="10.1016/j.ejmech.2015.01.051">(9)</cite><cite data-doi="10.2174/138955710791331007">(10)</cite><cite data-doi="10.1517/14656566.2015.1070827">(11)</cite><cite data-doi="10.1007/s00044-015-1356-2">(12)</cite><cite data-doi="10.1007/s11164-017-2977-5">(13)</cite><cite data-doi="10.1021/acs.chemrev.7b00020">(14)</cite><cite data-doi="10.1007/s11101-014-9387-8">(15)</cite>(16)<cite data-doi="10.1089/jmf.2013.0061">(17)</cite>, chalcone 4 (butein) was the only chalcone that showed potent inhibitory activity. Negligible activities were found for the remaining hydroxylated and/or methoxylated chalcones <cite data-doi="10.3389/fendo.2017.00006">(2,</cite><cite data-doi="10.1038/nrdp.2015.19">3,</cite><cite data-doi="10.1016/s2213-8587(15)00097-2">(5)</cite><cite data-doi="10.1080/10408398.2015.1129309">(6)</cite><cite data-doi="10.1002/star.201700111">(7)</cite><cite data-doi="10.1152/advan.00094.2009">(8)</cite><cite data-doi="10.1016/j.ejmech.2015.01.051">(9)</cite><cite data-doi="10.2174/138955710791331007">(10)</cite><cite data-doi="10.1517/14656566.2015.1070827">(11)</cite><cite data-doi="10.1007/s00044-015-1356-2">(12)</cite><cite data-doi="10.1007/s11164-017-2977-5">(13)</cite><cite data-doi="10.1021/acs.chemrev.7b00020">(14)</cite><cite data-doi="10.1007/s11101-014-9387-8">(15)</cite>(16)<cite data-doi="10.1089/jmf.2013.0061">(17)</cite>, except chalcone 9 which has a 2′-hydroxy group at the A ring, 3-methoxy and 4-hydroxy substituents at the B ring, which showed a slight inhibitory activity. These results suggest that the presence of the hydroxy groups is crucial for the inhibition of α-glucosidase activity.…”</div></span></span></div></div><div class="Citation__citeInfo___v24kU"><span class="Citation__section___YjAW3"><b>Section</b>: <!-- -->Food and Function Paper</span><span class="Citation__typeInfo___s7iNF"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--mentioning___zHr8j icon-mentioning"></i><span class="Citation__citationType___LuRbr">mentioning</span><div class="Tooltip__reference___hgPSY"><div class="Citation__classificationDetails___xRtK5"><span class="Citation__classificationDetail___vPtBx">confidence: <!-- -->99%</span></div></div></span></div></div><div class="Citation__actions___STMoF"><div class="Tooltip__reference___hgPSY"><i class="CopyButton__copyButton___I1ybw fa fa-copy" role="button" tabindex="0"></i></div><div class=""><i class="fa fa-2x fa-ellipsis-h DropdownMenu__dropdownMenuIcon___LGAcI"></i></div></div></div><div class="Citation__citation___I7BGj Citation__citationGrid___yNzom"><div class="Citation__rightCol___rqdSW"><div class="Citation__snippetLayout___VCTXv"><div class="Snippet__snippetWrapper___pL8c1"><span><span><div>“…This slow process continues in the stomach, but mainly in the upper part of the small bowel where the pH allows optimal activity of additional pancreatic α-amylase secreted into the intestinal lumen and α-glucosidase. <cite class="target" data-doi="10.1002/star.201700111">7</cite> As a result, pancreatic α-amylase catalyses a more extensive hydrolysis of α-(1,4)-glycosidic bonds into maltose, maltotriose, trisaccharides, and other larger oligosaccharides. <cite data-doi="10.1152/advan.00094.2009">8</cite> Final absorbable monosaccharides, namely glucose, are produced through the activity of the enzyme α-glucosidase located in the brush borders of the enterocytes of the jejunum.…”</div></span></span></div></div><div class="Citation__citeInfo___v24kU"><span class="Citation__section___YjAW3"><b>Section</b>: <!-- -->Introduction</span><span class="Citation__typeInfo___s7iNF"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--mentioning___zHr8j icon-mentioning"></i><span class="Citation__citationType___LuRbr">mentioning</span><div class="Tooltip__reference___hgPSY"><div class="Citation__classificationDetails___xRtK5"><span class="Citation__classificationDetail___vPtBx">confidence: <!-- -->99%</span></div></div></span></div></div><div class="Citation__actions___STMoF"><div class="Tooltip__reference___hgPSY"><i class="CopyButton__copyButton___I1ybw fa fa-copy" role="button" tabindex="0"></i></div><div class=""><i class="fa fa-2x fa-ellipsis-h DropdownMenu__dropdownMenuIcon___LGAcI"></i></div></div></div></div></div></div><span class="PaperCard__expandCard___m8Yf4" role="button" tabindex="0"><div class="OpenerIcon__folder___jiKx6 false undefined"><i class="OpenerIcon__angleDown___QHC0i icon icon-down-carret"></i></div>See 2 more Smart Citations</span><div class="PaperCard__grid___NMQAD"><div class="PaperCard__abstractWrapper___Yq394"><div class="Paper__paper___CWi0y"><a class="Paper__title___WkJQP Link__link___plGt2 Link__bold___JGJNO Paper__title___WkJQP" tabindex="0" href="/reports/a-study-towards-drug-discovery-RV4OrZG"><h3 class="Paper__title___WkJQP">A study towards drug discovery for the management of type 2 diabetes <i>mellitus</i> through inhibition of the carbohydrate-hydrolyzing enzymes α-amylase and α-glucosidase by chalcone derivatives</h3></a><div class="Paper__referenceLine___quVTP"><div class="Authors__authors___uWMEz Paper__lineItem___FXrg7"><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/sonia-rocha-NM3p09"><span>Rocha</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/university-of-porto-MZRW">1</a></sup></div><span>, </span></div><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/adelaide-sousa-M2LP5X"><span>Sousa</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/university-of-porto-MZRW">2</a></sup></div><span>, </span></div><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/daniela-ribeiro-YZ4AaE"><span>Ribeiro</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/university-of-porto-MZRW">3</a></sup></div><span> </span></div><span class="Authors__link___k07oy">et al.</span><span> <!-- -->2019</span></div><span class="Paper__lineItem___FXrg7"><span class="Reference__reference___AIzFu"><span><a class="Link__link___plGt2 Link__underline___K1Y7j" tabindex="0" href="/journals/food-function-5GlLa"><em>Food Funct.</em></a></span></span></span></div><div class="Paper__tallyLayout___k19c4"><a class="HorizontalTally__horizontalTally___gMrpx" href="/reports/a-study-towards-drug-discovery-RV4OrZG"><div class="HorizontalTally__inner___AzKR8"><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--publications___MBaqU icon-publications"></i><span class="HorizontalTally__count___ZuxQA">53</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--supporting___ru3vm icon-supporting"></i><span class="HorizontalTally__count___ZuxQA">0</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--mentioning___zHr8j icon-mentioning"></i><span class="HorizontalTally__count___ZuxQA">34</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--contradicting___BpYwd icon-contradicting"></i><span class="HorizontalTally__count___ZuxQA">0</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--notices___g0cwl icon-pen"></i><span class="HorizontalTally__count___ZuxQA">2</span></div></div></div></a></div><div class="Paper__linksLayout___Ql9Qd"><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" href="https://doi.org/10.1039/c9fo01298b" tabindex="0" role="link" target="_blank" rel="noopener noreferrer nofollow">View full text</a><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" tabindex="0" role="button">Add to dashboard</a><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" tabindex="0" role="button">Cite</a></div></div><div aria-hidden="true" style="overflow:hidden;height:0;opacity:0"><div style="width:auto"><p class="Abstract__abstract___V8wNr PaperCard__abstract___lR5RS Paragraph__body____m5FY"><span><span>Butein, a competitive inhibitor of α-amylase and α-glucosidase enzymes, is a promising therapeutic drug to modulate diabetes mellitus.</span></span></p></div></div></div><div class="PaperCard__menu___wXkM0"><a class="PaperCard__textButton___ncs_Z" tabindex="0">show abstract</a><div class=""><i class="fa fa-2x fa-ellipsis-h DropdownMenu__dropdownMenuIcon___LGAcI"></i></div></div></div></div><div class="PaperCard__paperCard___Tkx_L PaperCard__card___rYfBl"><div><div><div class="Citation__citation___I7BGj Citation__citationGrid___yNzom"><div class="Citation__rightCol___rqdSW"><div class="Citation__snippetLayout___VCTXv"><div class="Snippet__snippetWrapper___pL8c1"><span><span><div>“…4). Although enzyme activity should be reduced by the low pH, the buffering effects of foods can retain activity in gastric conditions for up to 30 min [<cite class="target" data-doi="10.1002/star.201700111">31</cite>] and may explain the sustained effects of cinnamon on starch digestion. No studies have assessed the effects of gastric pH on cinnamon constituent functionality and this is an important area worthy of study.…”</div></span></span></div></div><div class="Citation__citeInfo___v24kU"><span class="Citation__section___YjAW3"><b>Section</b>: <!-- -->Results</span><span class="Citation__typeInfo___s7iNF"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--mentioning___zHr8j icon-mentioning"></i><span class="Citation__citationType___LuRbr">mentioning</span><div class="Tooltip__reference___hgPSY"><div class="Citation__classificationDetails___xRtK5"><span class="Citation__classificationDetail___vPtBx">confidence: <!-- -->99%</span></div></div></span></div></div><div class="Citation__actions___STMoF"><div class="Tooltip__reference___hgPSY"><i class="CopyButton__copyButton___I1ybw fa fa-copy" role="button" tabindex="0"></i></div><div class=""><i class="fa fa-2x fa-ellipsis-h DropdownMenu__dropdownMenuIcon___LGAcI"></i></div></div></div></div><div aria-hidden="true" class="PaperCard__expandingWrapper___JmHu_" style="overflow:hidden;height:0;opacity:0"><div style="width:fit-content"></div></div></div><div class="PaperCard__grid___NMQAD"><div class="PaperCard__abstractWrapper___Yq394"><div class="Paper__paper___CWi0y"><a class="Paper__title___WkJQP Link__link___plGt2 Link__bold___JGJNO Paper__title___WkJQP" tabindex="0" href="/reports/cinnamon-shows-antidiabetic-properties-that-dvZDXJG"><h3 class="Paper__title___WkJQP">Cinnamon Shows Antidiabetic Properties that Are Species-Specific: Effects on Enzyme Activity Inhibition and Starch Digestion</h3></a><div class="Paper__referenceLine___quVTP"><div class="Authors__authors___uWMEz Paper__lineItem___FXrg7"><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/nicholas-j-hayward-xQenlb"><span>Hayward</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/university-of-aberdeen-gYjd">1</a></sup></div><span>, </span></div><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/gordon-j-mcdougall-W8L1E5"><span>McDougall</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/james-hutton-institute-jg54">2</a></sup></div><span>, </span></div><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/s-o-farag-bM610k"><span>Farag</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/university-of-aberdeen-gYjd">3</a></sup></div><span> </span></div><span class="Authors__link___k07oy">et al.</span><span> <!-- -->2019</span></div><span class="Paper__lineItem___FXrg7"><span class="Reference__reference___AIzFu"><span><a class="Link__link___plGt2 Link__underline___K1Y7j" tabindex="0" href="/journals/plant-foods-for-human-nutrition-b2d3R"><em>Plant Foods Hum Nutr</em></a></span></span></span></div><div class="Paper__tallyLayout___k19c4"><a class="HorizontalTally__horizontalTally___gMrpx" href="/reports/cinnamon-shows-antidiabetic-properties-that-dvZDXJG"><div class="HorizontalTally__inner___AzKR8"><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--publications___MBaqU icon-publications"></i><span class="HorizontalTally__count___ZuxQA">48</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--supporting___ru3vm icon-supporting"></i><span class="HorizontalTally__count___ZuxQA">0</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--mentioning___zHr8j icon-mentioning"></i><span class="HorizontalTally__count___ZuxQA">20</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--contradicting___BpYwd icon-contradicting"></i><span class="HorizontalTally__count___ZuxQA">0</span></div></div></div></a></div><div class="Paper__linksLayout___Ql9Qd"><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" href="https://doi.org/10.1007/s11130-019-00760-8" tabindex="0" role="link" target="_blank" rel="noopener noreferrer nofollow">View full text</a><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" tabindex="0" role="button">Add to dashboard</a><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" tabindex="0" role="button">Cite</a></div></div><div aria-hidden="true" style="overflow:hidden;height:0;opacity:0"><div style="width:auto"><p class="Abstract__abstract___V8wNr PaperCard__abstract___lR5RS Paragraph__body____m5FY"><span><span>Despite considerable research the evidence around the antidiabetic properties of cinnamon remains equivocal, and this may be due to varietal differences which is an aspect that is understudied. This study systematically compared the anti-hyperglycaemic properties of the four major commercial cinnamon types used around the world (Chinese; Cinnamomum cassia [CC], Indonesian; C. burmanii [IC], Vietnamese; C. loureirii [VC], and Ceylon; C. zeylanicum [SC]). LC-MS analysis showed distinct diffrences in the phytochemical profiles of cinnamon with SC showing the lowest coumarin concentration. CC and IC had the highest polyphenol levels and antioxidant potential, and all four types differed significantly in their content (P < 0.001). All cinnamon types showed potent species-specific effects on starch digestion enzyme activity inhibition (P < 0.001), CC was most effective against α-amylase and all four strongly inhibited α-glucosidase compared to acarbose. Cinnamon significantly reduced starch breakdown during oral (P = 0.006) and gastric (P = 0.029) phases of gastro-intestinal digestion with IC and SC showing consistent effects. No effects of cinnamon were seen in the intestinal phase. IC, VC and SC showed the greatest potential to inhibit formation of advanced glycation endproducts (AGEs) during digestion. In conclusion, cinnamon demonstrates anti-hyperglycaemic properties, however effects are species-specific with best overall properties seen for Ceylon cinnamon.Electronic supplementary materialThe online version of this article (10.1007/s11130-019-00760-8) contains supplementary material, which is available to authorized users.</span></span></p></div></div></div><div class="PaperCard__menu___wXkM0"><a class="PaperCard__textButton___ncs_Z" tabindex="0">show abstract</a><div class=""><i class="fa fa-2x fa-ellipsis-h DropdownMenu__dropdownMenuIcon___LGAcI"></i></div></div></div></div><div class="PaperCard__paperCard___Tkx_L PaperCard__card___rYfBl"><div><div></div><div aria-hidden="true" class="PaperCard__expandingWrapper___JmHu_" style="overflow:hidden;height:0;opacity:0"><div style="width:fit-content"></div></div></div><div class="PaperCard__grid___NMQAD"><div class="PaperCard__abstractWrapper___Yq394"><div class="Paper__paper___CWi0y"><a class="Paper__title___WkJQP Link__link___plGt2 Link__bold___JGJNO Paper__title___WkJQP" tabindex="0" href="/reports/fourier-transform-infrared-spectroscopy-an-inexpensive-zRmEMkP3"><h3 class="Paper__title___WkJQP">Fourier‐transform infrared spectroscopy: An inexpensive, rapid, and less‐destructive tool for starch and resistant starch analysis from pulse flour</h3></a><div class="Paper__referenceLine___quVTP"><div class="Authors__authors___uWMEz Paper__lineItem___FXrg7"><div class="Authors__author___TTnHS"><span>Johnson</span><span>, </span></div><div class="Authors__author___TTnHS"><span>Thavarajah</span><span>, </span></div><div class="Authors__author___TTnHS"><span>Madurapperumage</span><span> </span></div><span class="Authors__link___k07oy">et al.</span><span> <!-- -->2023</span></div><span class="Paper__lineItem___FXrg7"><span class="Reference__reference___AIzFu"><span><a class="Link__link___plGt2 Link__underline___K1Y7j" tabindex="0" href="/journals/the-plant-phenome-journal-1ZMWV"><em>The Plant Phenome Journal</em></a></span></span></span></div><div class="Paper__tallyLayout___k19c4"><a class="HorizontalTally__horizontalTally___gMrpx" href="/reports/fourier-transform-infrared-spectroscopy-an-inexpensive-zRmEMkP3"><div class="HorizontalTally__inner___AzKR8"><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--publications___MBaqU icon-publications"></i><span class="HorizontalTally__count___ZuxQA">4</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--supporting___ru3vm icon-supporting"></i><span class="HorizontalTally__count___ZuxQA">0</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--mentioning___zHr8j icon-mentioning"></i><span class="HorizontalTally__count___ZuxQA">0</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--contradicting___BpYwd icon-contradicting"></i><span class="HorizontalTally__count___ZuxQA">0</span></div></div></div></a></div><div class="Paper__linksLayout___Ql9Qd"><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" href="https://doi.org/10.1002/ppj2.20086" tabindex="0" role="link" target="_blank" rel="noopener noreferrer nofollow">View full text</a><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" tabindex="0" role="button">Add to dashboard</a><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" tabindex="0" role="button">Cite</a></div></div><div aria-hidden="true" style="overflow:hidden;height:0;opacity:0"><div style="width:auto"><p class="Abstract__abstract___V8wNr PaperCard__abstract___lR5RS Paragraph__body____m5FY"><span><span>Pulse crops are a rich source of resistant starch (RS) (5–7 g/100 g), a prebiotic carbohydrate that promotes gut health. The standard method to measure total starch (TS) and RS is through enzymatic assay; however, this is both time consuming and expensive. Fourier‐transform mid‐infrared (FT‐MIR) spectroscopy is a high‐throughput, cost‐effective method to quantify nutritional traits in seeds, but models have not been developed for starch in pulse crops. Therefore, this study aimed to develop and validate an FT‐MIR chemometric technique to estimate TS and RS in dry pea (Pisum sativum L.), chickpea (Cicer arietinum L.), and lentil (Lens culinaris, Medikus) flours to accelerate global pulse breeding efforts, support industrial carbohydrate utilization, and develop healthier food‐feed calorie contents. Breeding lines were selected to capture the diversity of starch concentrations in each crop and were analyzed using an enzymatic assay. Models for each trait–crop combination were calibrated using partial least squares regression, resulting in R2 and root means square error of prediction ranging from 0.91 to 0.96 and 0.16 to 4.0 g/100 g, respectively. These results demonstrate that FT‐MIR spectroscopy is a promising tool for estimating TS and RS concentrations in pulse crops at a reduced analysis time and cost, expediting plant breeding and starch use efforts in the food processing industry.</span></span></p></div></div></div><div class="PaperCard__menu___wXkM0"><a class="PaperCard__textButton___ncs_Z" tabindex="0">show abstract</a><div class=""><i class="fa fa-2x fa-ellipsis-h DropdownMenu__dropdownMenuIcon___LGAcI"></i></div></div></div></div></div></div></div><div class="PapersList__loading___Yxc5F" style="opacity:0;pointer-events:none"><div data-testid="circle-spinner" class="CircleSpinner__sciteLoadingRing___nlTrH" style="width:80px;height:80px"><div class="CircleSpinner__ringComponent____iKPi" style="border-color:#0062ff transparent transparent transparent;width:64px;height:64px;margin:8px;border-width:8px"></div><div class="CircleSpinner__ringComponent____iKPi" style="border-color:#0062ff transparent transparent transparent;width:64px;height:64px;margin:8px;border-width:8px"></div><div class="CircleSpinner__ringComponent____iKPi" style="border-color:#0062ff transparent transparent transparent;width:64px;height:64px;margin:8px;border-width:8px"></div><div class="CircleSpinner__ringComponent____iKPi" style="border-color:#0062ff transparent transparent transparent;width:64px;height:64px;margin:8px;border-width:8px"></div></div></div></div></div></div></div></div></div></div></div><div class="Footer__layout___jrAhC"><div class="Footer__mainLayout___MVOfi"><div class="Footer__aboutContainer___TwE0S"><img width="128px" height="41px" alt="scite logo" src="https://cdn.scite.ai/assets/images/logo.svg"/><p class="Paragraph__body____m5FY">scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.</p><div class="Footer__contact___DGc_M"><h6 class="Header__h6___QzBvp">Contact Info</h6><div><p class="Footer__address___VMUTY Paragraph__body____m5FY">customersupport@researchsolutions.com</p><p class="Footer__address___VMUTY Paragraph__body____m5FY">10624 S. 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In the first set of compounds (1-28), one is unsubstituted (1), four are hydroxylated (2-5), ten are hydroxylated and methoxylated \u003Ccite data-doi=\"10.1080\u002F10408398.2015.1129309\"\u003E(6)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1002\u002Fstar.201700111\"\u003E(7)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1152\u002Fadvan.00094.2009\"\u003E(8)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1016\u002Fj.ejmech.2015.01.051\"\u003E(9)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.2174\u002F138955710791331007\"\u003E(10)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1517\u002F14656566.2015.1070827\"\u003E(11)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1007\u002Fs00044-015-1356-2\"\u003E(12)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1007\u002Fs11164-017-2977-5\"\u003E(13)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1021\u002Facs.chemrev.7b00020\"\u003E(14)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1007\u002Fs11101-014-9387-8\"\u003E(15)\u003C\u002Fcite\u003E, two are only methoxylated (16,\u003Ccite data-doi=\"10.1089\u002Fjmf.2013.0061\"\u003E17)\u003C\u002Fcite\u003E, two display methyl substituents \u003Ccite data-doi=\"10.2174\u002F157488410790410579\"\u003E(18,\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1007\u002Fs12263-011-0210-5\"\u003E19)\u003C\u002Fcite\u003E, two display nitro groups \u003Ccite data-doi=\"10.1021\u002Facs.jafc.6b05445\"\u003E(20,\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1016\u002Fj.bmcl.2005.08.087\"\u003E21)\u003C\u002Fcite\u003E and seven possess chloro substituents \u003Ccite data-doi=\"10.1021\u002Fjf303078r\"\u003E(22)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1016\u002Fj.fitote.2012.07.005\"\u003E(23)\u003C\u002Fcite\u003E(24)\u003Ccite data-doi=\"10.1016\u002Fj.ejmech.2014.04.018\"\u003E(25)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1016\u002Fj.ejmech.2017.02.007\"\u003E(26)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1002\u002Fcbdv.200590029\"\u003E(27)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1016\u002Fj.bmcl.2015.08.059\"\u003E(28)\u003C\u002Fcite\u003E. Among the chalcone analogues \u003Ccite data-doi=\"10.1021\u002Fjf903068k\"\u003E(29)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1002\u002Fjhet.5570390421\"\u003E(30)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1002\u002F(sici)1099-0690(199809)1998:9<2031::aid-ejoc2031>3.0.co;2-#\"\u003E(31)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1002\u002F1099-0690(200007)2000:14<2593::aid-ejoc2593>3.3.co;2-p\"\u003E(32)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1002\u002Fejoc.200700123\"\u003E(33)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1080\u002F14756366.2018.1558221\"\u003E(34)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1016\u002Fj.cmpb.2012.08.017\"\u003E(35)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1021\u002Fed3006677\"\u003E(36)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1042\u002Fbj2110023\"\u003E(37)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1007\u002Fbf01117450\"\u003E(38)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1080\u002F14756366.2017.1368503\"\u003E(39)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1002\u002Fchin.198602098\"\u003E(40)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1080\u002F10408398.2010.548108\"\u003E(41)\u003C\u002Fcite\u003E, one is unsubstituted \u003Ccite data-doi=\"10.1021\u002Fjf903068k\"\u003E(29)\u003C\u002Fcite\u003E, eleven present a single substitution, including methyl \u003Ccite data-doi=\"10.1002\u002Fjhet.5570390421\"\u003E(30,\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1021\u002Fed3006677\"\u003E36)\u003C\u002Fcite\u003E, methoxy \u003Ccite data-doi=\"10.1002\u002F(sici)1099-0690(199809)1998:9<2031::aid-ejoc2031>3.0.co;2-#\"\u003E(31,\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1042\u002Fbj2110023\"\u003E37)\u003C\u002Fcite\u003E, chloro (32), fluoro \u003Ccite data-doi=\"10.1002\u002Fejoc.200700123\"\u003E(33)\u003C\u002Fcite\u003E, bromo (34), nitro \u003Ccite data-doi=\"10.1016\u002Fj.cmpb.2012.08.017\"\u003E(35,\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1007\u002Fbf01117450\"\u003E38,\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1080\u002F14756366.2017.1368503\"\u003E39)\u003C\u002Fcite\u003E and hydroxy","lang":"en","langConfidence":"0.8899999856948853","refLocation":"b6\u002F2","memberId":292,"selfCites":[],"snippetHidden":false},{"id":2053450875,"source":"10.1039\u002Fc9fo01298b","target":"10.1002\u002Fstar.201700111","negative":0.06587078869342804,"positive":0.03396088629961014,"neutral":1,"section":"in vitro α-glucosidase inhibition","type":"mentioning","typeConfidence":1,"snippet":"Chalcone 2, with a 2′-hydroxy group at the A ring, and chalcone 3 with hydroxy groups at C-2′ and C-4′ of the A ring, both without substituents at the B ring, showed no inhibitory activity. Considering the hydroxylated and methoxylated chalcones \u003Ccite data-doi=\"10.1080\u002F10408398.2015.1129309\"\u003E(6)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1002\u002Fstar.201700111\"\u003E(7)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1152\u002Fadvan.00094.2009\"\u003E(8)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1016\u002Fj.ejmech.2015.01.051\"\u003E(9)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.2174\u002F138955710791331007\"\u003E(10)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1517\u002F14656566.2015.1070827\"\u003E(11)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1007\u002Fs00044-015-1356-2\"\u003E(12)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1007\u002Fs11164-017-2977-5\"\u003E(13)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1021\u002Facs.chemrev.7b00020\"\u003E(14)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1007\u002Fs11101-014-9387-8\"\u003E(15)\u003C\u002Fcite\u003E and the methoxylated chalcones (16 and 17), only chalcone 9 bearing a 2′-hydroxy group at the A ring, a 3-methoxy substituent, and a 4-hydroxy group at the B ring showed slight inhibitory activity of 34 ± 4%, at 150 μM.","lang":"en","langConfidence":"0.9100000262260437","refLocation":"b6\u002F3","memberId":292,"selfCites":[],"snippetHidden":false},{"id":2053450951,"source":"10.1039\u002Fc9fo01298b","target":"10.1002\u002Fstar.201700111","negative":0.028292593359947202,"positive":0.018065892159938812,"neutral":1,"section":"food and function paper","type":"mentioning","typeConfidence":1,"snippet":"Concerning α-glucosidase, the studies with compounds holding hydroxy groups \u003Ccite data-doi=\"10.3389\u002Ffendo.2017.00006\"\u003E(2)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1038\u002Fnrdp.2015.19\"\u003E(3)\u003C\u002Fcite\u003E(4)\u003Ccite data-doi=\"10.1016\u002Fs2213-8587(15)00097-2\"\u003E(5)\u003C\u002Fcite\u003E and the hydroxylated and\u002For methoxylated compounds \u003Ccite data-doi=\"10.1080\u002F10408398.2015.1129309\"\u003E(6)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1002\u002Fstar.201700111\"\u003E(7)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1152\u002Fadvan.00094.2009\"\u003E(8)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1016\u002Fj.ejmech.2015.01.051\"\u003E(9)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.2174\u002F138955710791331007\"\u003E(10)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1517\u002F14656566.2015.1070827\"\u003E(11)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1007\u002Fs00044-015-1356-2\"\u003E(12)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1007\u002Fs11164-017-2977-5\"\u003E(13)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1021\u002Facs.chemrev.7b00020\"\u003E(14)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1007\u002Fs11101-014-9387-8\"\u003E(15)\u003C\u002Fcite\u003E(16)\u003Ccite data-doi=\"10.1089\u002Fjmf.2013.0061\"\u003E(17)\u003C\u002Fcite\u003E, chalcone 4 (butein) was the only chalcone that showed potent inhibitory activity. Negligible activities were found for the remaining hydroxylated and\u002For methoxylated chalcones \u003Ccite data-doi=\"10.3389\u002Ffendo.2017.00006\"\u003E(2,\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1038\u002Fnrdp.2015.19\"\u003E3,\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1016\u002Fs2213-8587(15)00097-2\"\u003E(5)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1080\u002F10408398.2015.1129309\"\u003E(6)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1002\u002Fstar.201700111\"\u003E(7)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1152\u002Fadvan.00094.2009\"\u003E(8)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1016\u002Fj.ejmech.2015.01.051\"\u003E(9)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.2174\u002F138955710791331007\"\u003E(10)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1517\u002F14656566.2015.1070827\"\u003E(11)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1007\u002Fs00044-015-1356-2\"\u003E(12)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1007\u002Fs11164-017-2977-5\"\u003E(13)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1021\u002Facs.chemrev.7b00020\"\u003E(14)\u003C\u002Fcite\u003E\u003Ccite data-doi=\"10.1007\u002Fs11101-014-9387-8\"\u003E(15)\u003C\u002Fcite\u003E(16)\u003Ccite data-doi=\"10.1089\u002Fjmf.2013.0061\"\u003E(17)\u003C\u002Fcite\u003E, except chalcone 9 which has a 2′-hydroxy group at the A ring, 3-methoxy and 4-hydroxy substituents at the B ring, which showed a slight inhibitory activity. These results suggest that the presence of the hydroxy groups is crucial for the inhibition of α-glucosidase activity.","lang":"en","langConfidence":"0.949999988079071","refLocation":"b6\u002F5","memberId":292,"selfCites":[],"snippetHidden":false},{"id":2053450806,"source":"10.1039\u002Fc9fo01298b","target":"10.1002\u002Fstar.201700111","negative":0.029595961421728132,"positive":0.027520067989826202,"neutral":1,"section":"introduction","type":"mentioning","typeConfidence":1,"snippet":"This slow process continues in the stomach, but mainly in the upper part of the small bowel where the pH allows optimal activity of additional pancreatic α-amylase secreted into the intestinal lumen and α-glucosidase. \u003Ccite data-doi=\"10.1002\u002Fstar.201700111\"\u003E7\u003C\u002Fcite\u003E As a result, pancreatic α-amylase catalyses a more extensive hydrolysis of α-(1,4)-glycosidic bonds into maltose, maltotriose, trisaccharides, and other larger oligosaccharides. \u003Ccite data-doi=\"10.1152\u002Fadvan.00094.2009\"\u003E8\u003C\u002Fcite\u003E Final absorbable monosaccharides, namely glucose, are produced through the activity of the enzyme α-glucosidase located in the brush borders of the enterocytes of the jejunum.","lang":"en","langConfidence":"0.8999999761581421","refLocation":"b6\u002F1","memberId":292,"selfCites":[],"snippetHidden":false},{"id":2320227053,"source":"10.1007\u002Fs11130-019-00760-8","target":"10.1002\u002Fstar.201700111","negative":0.0005943426629528403,"positive":0.0006381553248502314,"neutral":1,"section":"results","type":"mentioning","typeConfidence":1,"snippet":"4). Although enzyme activity should be reduced by the low pH, the buffering effects of foods can retain activity in gastric conditions for up to 30 min [\u003Ccite data-doi=\"10.1002\u002Fstar.201700111\"\u003E31\u003C\u002Fcite\u003E] and may explain the sustained effects of cinnamon on starch digestion. No studies have assessed the effects of gastric pH on cinnamon constituent functionality and this is an important area worthy of study.","lang":"en","langConfidence":"0.9399999976158142","refLocation":"cr31\u002F1","memberId":297,"selfCites":[],"snippetHidden":false},{"source":"10.1002\u002Fppj2.20086","target":"10.1002\u002Fstar.201700111","selfCites":[],"dataSource":"CR"},{"source":"10.1002\u002Fstar.202200195","target":"10.1002\u002Fstar.201700111","selfCites":[],"dataSource":"CR"},{"source":"10.1007\u002Fs10989-023-10565-8","target":"10.1002\u002Fstar.201700111","selfCites":[],"dataSource":"CR"},{"source":"10.1007\u002Fs12230-020-09798-w","target":"10.1002\u002Fstar.201700111","selfCites":[],"dataSource":"KALA"}],"citationTallies":{"10.1039\u002Fc9fo01298b":{"total":34,"supporting":0,"contradicting":0,"mentioning":34,"unclassified":0,"doi":"10.1039\u002Fc9fo01298b","citingPublications":53},"10.1007\u002Fs11130-019-00760-8":{"total":20,"supporting":0,"contradicting":0,"mentioning":20,"unclassified":0,"doi":"10.1007\u002Fs11130-019-00760-8","citingPublications":48},"10.1002\u002Fppj2.20086":{"total":0,"supporting":0,"contradicting":0,"mentioning":0,"unclassified":0,"doi":"10.1002\u002Fppj2.20086","citingPublications":4},"10.1002\u002Fstar.202200195":{"total":0,"supporting":0,"contradicting":0,"mentioning":0,"unclassified":0,"doi":"10.1002\u002Fstar.202200195","citingPublications":6},"10.1007\u002Fs10989-023-10565-8":{"total":0,"supporting":0,"contradicting":0,"mentioning":0,"unclassified":0,"doi":"10.1007\u002Fs10989-023-10565-8","citingPublications":2},"10.1007\u002Fs12230-020-09798-w":{"total":22,"supporting":2,"contradicting":0,"mentioning":20,"unclassified":0,"doi":"10.1007\u002Fs12230-020-09798-w","citingPublications":52}},"metadata":{"totalCitationCount":29,"restrictedCitationCount":5,"distinctSourceCount":35,"totalReferenceStatementsCount":153},"papers":{"10.1039\u002Fc9fo01298b":{"id":278621570,"doi":"10.1039\u002Fc9fo01298b","slug":"a-study-towards-drug-discovery-RV4OrZG","type":"journal-article","title":"A study towards drug discovery for the management of type 2 diabetes \u003Ci\u003Emellitus\u003C\u002Fi\u003E through inhibition of the carbohydrate-hydrolyzing enzymes α-amylase and α-glucosidase by chalcone derivatives","abstract":"Butein, a competitive inhibitor of α-amylase and α-glucosidase enzymes, is a promising therapeutic drug to modulate diabetes mellitus.","authors":[{"family":"Rocha","given":"Sónia","affiliation":"University of Porto","authorSlug":"sonia-rocha-NM3p09","authorName":"Sónia Rocha","authorID":"10456927","authorLastKnownAffiliationId":267922,"authorSequenceNumber":1,"affiliationSlug":"university-of-porto-MZRW","affiliationID":"19996"},{"family":"Sousa","given":"Adelaide","affiliation":"University of Porto","authorSlug":"adelaide-sousa-M2LP5X","authorName":"Adelaide Sousa","authorID":"9664496","authorLastKnownAffiliationId":267922,"authorSequenceNumber":2,"affiliationSlug":"university-of-porto-MZRW","affiliationID":"19996"},{"family":"Ribeiro","given":"Daniela","affiliation":"University of Porto","authorSlug":"daniela-ribeiro-YZ4AaE","authorName":"Daniela Ribeiro","authorID":"4996495","authorLastKnownAffiliationId":15032,"authorSequenceNumber":3,"affiliationSlug":"university-of-porto-MZRW","affiliationID":"19996"},{"family":"Correia","given":"Catarina M.","affiliation":"University of Aveiro","authorSlug":"catarina-m-correia-vdZgwL","authorName":"Catarina M. Correia","authorID":"15418753","authorLastKnownAffiliationId":19897,"authorSequenceNumber":4,"affiliationSlug":"university-of-aveiro-M2EE","affiliationID":"4952"},{"family":"Silva","given":"Vera L. M.","affiliation":"University of Aveiro","authorSlug":"vera-l-m-silva-G5DPGJ","authorName":"Vera L. M. Silva","authorID":"7761413","authorLastKnownAffiliationId":267922,"authorSequenceNumber":5,"affiliationSlug":"university-of-aveiro-M2EE","affiliationID":"4952"},{"family":"Santos","given":"Clementina M.M.","affiliation":"University of Aveiro","authorSlug":"clementina-m-m-santos-2NjeMZ","authorName":"Clementina M.M. Santos","authorID":"7370832","authorLastKnownAffiliationId":146299,"authorSequenceNumber":6,"affiliationSlug":"university-of-aveiro-M2EE","affiliationID":"4952"},{"family":"Silva","given":"Artur M. S.","affiliation":"University of Aveiro","authorSlug":"artur-m-s-silva-RVylAN","authorName":"Artur M. S. Silva","authorID":"5760126","authorLastKnownAffiliationId":267922,"authorSequenceNumber":7,"affiliationSlug":"university-of-aveiro-M2EE","affiliationID":"4952"},{"family":"Araújo","given":"Alberto N.","affiliation":"University of Porto","authorSlug":"alberto-n-araujo-ke2ADJ","authorName":"Alberto N. Araújo","authorID":"5945968","authorLastKnownAffiliationId":267922,"authorSequenceNumber":8,"affiliationSlug":"university-of-porto-MZRW","affiliationID":"19996"},{"family":"Fernandes","given":"Eduarda","affiliation":"University of Porto","authorSlug":"eduarda-fernandes-68Lzlr","authorName":"Eduarda Fernandes","authorID":"4835110","authorLastKnownAffiliationId":267922,"authorSequenceNumber":9,"affiliationSlug":"university-of-porto-MZRW","affiliationID":"19996"},{"family":"Freitas","given":"Marisa","affiliation":"University of Porto","authorSlug":"marisa-freitas-5GQ8rA","authorName":"Marisa Freitas","authorID":"4924425","authorLastKnownAffiliationId":267922,"authorSequenceNumber":10,"affiliationSlug":"university-of-porto-MZRW","affiliationID":"19996"}],"keywords":[],"year":2019,"shortJournal":"Food Funct.","publisher":"Royal Society of Chemistry (RSC)","issue":"9","volume":"10","page":"5510-5520","retracted":false,"memberId":292,"issns":["2042-6496","2042-650X"],"editorialNotices":[{"status":"Has correction","date":"2019-8-27","noticeDoi":"10.1039\u002Fc9fo90045d","doi":"10.1039\u002Fc9fo01298b"},{"status":"Has erratum","date":"2019","noticeDoi":"10.1039\u002Fc9fo90045d","doi":"10.1039\u002Fc9fo01298b"}],"journalSlug":"food-function-5GlLa","journal":"Food &Amp; Function","preprintLinks":[],"publicationLinks":[],"normalizedTypes":["article"]},"10.1007\u002Fs11130-019-00760-8":{"id":261430418,"doi":"10.1007\u002Fs11130-019-00760-8","slug":"cinnamon-shows-antidiabetic-properties-that-dvZDXJG","type":"journal-article","title":"Cinnamon Shows Antidiabetic Properties that Are Species-Specific: Effects on Enzyme Activity Inhibition and Starch Digestion","abstract":"Despite considerable research the evidence around the antidiabetic properties of cinnamon remains equivocal, and this may be due to varietal differences which is an aspect that is understudied. This study systematically compared the anti-hyperglycaemic properties of the four major commercial cinnamon types used around the world (Chinese; Cinnamomum cassia [CC], Indonesian; C. burmanii [IC], Vietnamese; C. loureirii [VC], and Ceylon; C. zeylanicum [SC]). LC-MS analysis showed distinct diffrences in the phytochemical profiles of cinnamon with SC showing the lowest coumarin concentration. CC and IC had the highest polyphenol levels and antioxidant potential, and all four types differed significantly in their content (P \u003C 0.001). All cinnamon types showed potent species-specific effects on starch digestion enzyme activity inhibition (P \u003C 0.001), CC was most effective against α-amylase and all four strongly inhibited α-glucosidase compared to acarbose. Cinnamon significantly reduced starch breakdown during oral (P = 0.006) and gastric (P = 0.029) phases of gastro-intestinal digestion with IC and SC showing consistent effects. No effects of cinnamon were seen in the intestinal phase. IC, VC and SC showed the greatest potential to inhibit formation of advanced glycation endproducts (AGEs) during digestion. In conclusion, cinnamon demonstrates anti-hyperglycaemic properties, however effects are species-specific with best overall properties seen for Ceylon cinnamon.Electronic supplementary materialThe online version of this article (10.1007\u002Fs11130-019-00760-8) contains supplementary material, which is available to authorized users.","authors":[{"family":"Hayward","given":"Nicholas J.","affiliation":"University of Aberdeen","authorSlug":"nicholas-j-hayward-xQenlb","authorName":"Nicholas J. Hayward","authorID":"9663166","authorLastKnownAffiliationId":18158,"authorSequenceNumber":1,"affiliationSlug":"university-of-aberdeen-gYjd","affiliationID":"18158"},{"family":"McDougall","given":"Gordon J.","affiliation":"James Hutton Institute","authorSlug":"gordon-j-mcdougall-W8L1E5","authorName":"Gordon J. McDougall","authorID":"5932148","authorLastKnownAffiliationId":9237,"authorSequenceNumber":2,"affiliationSlug":"james-hutton-institute-jg54","affiliationID":"9237"},{"family":"Farag","given":"S. O.","affiliation":"University of Aberdeen","authorSlug":"s-o-farag-bM610k","authorName":"S. O. Farag","authorID":"19715959","authorLastKnownAffiliationId":18158,"authorSequenceNumber":3,"affiliationSlug":"university-of-aberdeen-gYjd","affiliationID":"18158"},{"family":"Allwood","given":"J. William","affiliation":"James Hutton Institute","authorSlug":"j-william-allwood-OVENdO","authorName":"J. William Allwood","authorID":"5723534","authorLastKnownAffiliationId":9237,"authorSequenceNumber":4,"affiliationSlug":"james-hutton-institute-jg54","affiliationID":"9237"},{"family":"Austin","given":"Ceri","affiliation":"James Hutton Institute","authorSlug":"ceri-austin-G5yD91","authorName":"Ceri Austin","authorID":"8865757","authorLastKnownAffiliationId":9237,"authorSequenceNumber":5,"affiliationSlug":"james-hutton-institute-jg54","affiliationID":"9237"},{"family":"Campbell","given":"Fiona","affiliation":"University of Aberdeen","authorSlug":"fiona-campbell-zRgle5","authorName":"Fiona Campbell","authorID":"5865594","authorLastKnownAffiliationId":17448,"authorSequenceNumber":6,"affiliationSlug":"university-of-aberdeen-gYjd","affiliationID":"18158"},{"family":"Horgan","given":"Graham","affiliation":"Biomathematics and Statistics Scotland","authorSlug":"graham-horgan-V0VX6M","authorName":"Graham Horgan","authorID":"5156438","authorLastKnownAffiliationId":277736,"authorSequenceNumber":7,"affiliationSlug":"biomathematics-and-statistics-scotland-lQ0bm","affiliationID":"277736"},{"family":"Ranawana","given":"Viren","affiliation":"University of Aberdeen","authorSlug":"viren-ranawana-5YGgyp","authorName":"Viren Ranawana","authorID":"7627825","authorLastKnownAffiliationId":18158,"authorSequenceNumber":8,"affiliationSlug":"university-of-aberdeen-gYjd","affiliationID":"18158"}],"keywords":["Original Paper"],"year":2019,"shortJournal":"Plant Foods Hum Nutr","publisher":"Springer Science and Business Media LLC","issue":"4","volume":"74","page":"544-552","retracted":false,"memberId":297,"issns":["0921-9668","1573-9104"],"editorialNotices":[],"journalSlug":"plant-foods-for-human-nutrition-b2d3R","journal":"Plant Foods for Human Nutrition","preprintLinks":[],"publicationLinks":[],"normalizedTypes":["article"]},"10.1002\u002Fppj2.20086":{"id":11944289950,"doi":"10.1002\u002Fppj2.20086","slug":"fourier-transform-infrared-spectroscopy-an-inexpensive-zRmEMkP3","type":"journal-article","title":"Fourier‐transform infrared spectroscopy: An inexpensive, rapid, and less‐destructive tool for starch and resistant starch analysis from pulse flour","abstract":"Pulse crops are a rich source of resistant starch (RS) (5–7 g\u002F100 g), a prebiotic carbohydrate that promotes gut health. The standard method to measure total starch (TS) and RS is through enzymatic assay; however, this is both time consuming and expensive. Fourier‐transform mid‐infrared (FT‐MIR) spectroscopy is a high‐throughput, cost‐effective method to quantify nutritional traits in seeds, but models have not been developed for starch in pulse crops. Therefore, this study aimed to develop and validate an FT‐MIR chemometric technique to estimate TS and RS in dry pea (Pisum sativum L.), chickpea (Cicer arietinum L.), and lentil (Lens culinaris, Medikus) flours to accelerate global pulse breeding efforts, support industrial carbohydrate utilization, and develop healthier food‐feed calorie contents. Breeding lines were selected to capture the diversity of starch concentrations in each crop and were analyzed using an enzymatic assay. Models for each trait–crop combination were calibrated using partial least squares regression, resulting in R2 and root means square error of prediction ranging from 0.91 to 0.96 and 0.16 to 4.0 g\u002F100 g, respectively. These results demonstrate that FT‐MIR spectroscopy is a promising tool for estimating TS and RS concentrations in pulse crops at a reduced analysis time and cost, expediting plant breeding and starch use efforts in the food processing industry.","authors":[{"family":"Johnson","given":"Nathan","affiliation":"Department of Plant and Environmental Sciences Clemson University Clemson South Carolina USA"},{"family":"Thavarajah","given":"Pushparajah","affiliation":"Department of Plant and Environmental Sciences Clemson University Clemson South Carolina USA"},{"family":"Madurapperumage","given":"Amod","affiliation":"Department of Plant and Environmental Sciences Clemson University Clemson South Carolina USA"},{"family":"Windsor","given":"Nathan","affiliation":"Department of Plant and Environmental Sciences Clemson University Clemson South Carolina USA"},{"family":"Tang","given":"Leung","affiliation":"Agilent Technologies Harwell Campus Didcot UK"},{"family":"Thavarajah","given":"Dil","orcid":"0000-0002-4251-7476","affiliation":"Department of Plant and Environmental Sciences Clemson University Clemson South Carolina USA"}],"keywords":["FTIR, Fourier transform infrared","FT-MIR, Fourier transform mid-infrared","IR, infrared","MIR, mid-infrared","NIR, near-infrared","NRS, nonresistant starch","RMSEP, root mean square error of prediction","RS, resistant starch","TS, total starch Johnson, N., Thavarajah, P., Madurapperumage, A., Windsor, N., Tang, L., & Thavarajah, D. (2023). Fourier-transform infrared spectroscopy: An inexpensive, rapid, and less-destructive tool for starch and resistant starch"],"year":2023,"shortJournal":"The Plant Phenome Journal","publisher":"Wiley","issue":"1","volume":"6","memberId":311,"issns":["2578-2703","2578-2703"],"editorialNotices":[],"journalSlug":"the-plant-phenome-journal-1ZMWV","journal":"The Plant Phenome Journal","preprintLinks":[],"publicationLinks":[],"normalizedTypes":["article"]},"10.1002\u002Fstar.202200195":{"id":11624905433,"doi":"10.1002\u002Fstar.202200195","slug":"impact-of-starch-gelatinization-on-n6Wn9JeX","type":"journal-article","title":"Impact of Starch Gelatinization on Digestibility and Human Health","abstract":"The availability of digestible energy from consumed starch depends on whether the starch is in an amorphous\u002Fdigestible or ordered\u002Fless digestible form. The capacity of man to digest starch has been an evolutionary process where early hunter gatherers would have eaten crops with relatively low amounts of starch that is also not cooked. This requires a lot of digestive effort to extract calories and hence the efficiency in the body of the starch digestive process. Modern man, however, cooks (and has done for centuries) starchy crops. This, combined with the high starch contents of foods that are also readily available, has led to excess calories in the diet (from other nutrient sources too) and associated disease states. This article is designed to set the gelatinization of starch in the context of health and how starch processing needs to be regulated to control excess calories in the diet – many from starch. Key messages to gain from this review are that i) starch is a potential source of energy and depending on how and when it is processed and consumed it will impact on energy and health plus that ii) overall management of calories – including from digestible starch – is critical for optimal health.","authors":[{"family":"Qi","given":"Xin","authorSlug":"xin-qi-ejvrkz","authorName":"Xin Qi","authorID":"5001411","authorLastKnownAffiliationId":260960,"authorSequenceNumber":1},{"family":"Tester","given":"Richard F.","authorSlug":"richard-f-tester-YZ5mWE","authorName":"Richard F. Tester","authorID":"5850007","authorLastKnownAffiliationId":14172,"authorSequenceNumber":2}],"keywords":["digestibility","gelatinization","glucose","health","starch"],"year":2023,"shortJournal":"Starch Stärke","publisher":"Wiley","issue":"5-6","volume":"75","memberId":311,"issns":["0038-9056","1521-379X"],"editorialNotices":[],"journalSlug":"starch-starke-wmN0e","journal":"Starch - Stärke","preprintLinks":[],"publicationLinks":[],"normalizedTypes":["article"]},"10.1007\u002Fs10989-023-10565-8":{"id":11926479794,"doi":"10.1007\u002Fs10989-023-10565-8","slug":"recent-advancements-in-novel-bioactive-zRm9Vj65","type":"journal-article","title":"Recent Advancements in Novel Bioactive Peptides and Protein Hydrolysates Isolated from Different Medicinal Plants Along with Their Applications in Food and Pharmaceutical Industries","authors":[{"family":"Sharma","given":"Vaishali"},{"family":"Gupta","given":"Prerna"},{"family":"Sharma","given":"Poorva"}],"year":2023,"shortJournal":"Int J Pept Res Ther","publisher":"Springer Science and Business Media LLC","issue":"6","volume":"29","memberId":297,"issns":["1573-3904"],"editorialNotices":[],"journalSlug":"international-journal-of-peptide-research-jMrW4","journal":"International Journal of Peptide Research and Therapeutics","preprintLinks":[],"publicationLinks":[],"normalizedTypes":["article"]},"10.1007\u002Fs12230-020-09798-w":{"id":9522798732,"doi":"10.1007\u002Fs12230-020-09798-w","slug":"an-insight-into-the-ultrastructural-2N61VZgZ","type":"journal-article","title":"An Insight into the Ultrastructural and Physiochemical Characterization of Potato Starch: a Review","abstract":"Potatoes are highly consumed food around the world, usually following processing of some kind. Apart from its noteworthy presence in diets, potato starch has a multitude of industrial applications as a food additive and recently in novel domains such as nanotechnology and bioengineering. This review examines the microscopic and spectroscopic methods of characterizing potato starch and compares the different properties. The microscopic techniques such as optical microscopy and Scanning Electron Microscopy (SEM) allow observation of structural elements of potato starch. Differential Scanning Calorimetry (DSC) delves into the thermal behavior of starch in presence of water, while Fourier Transform Infrared (FTIR) spectroscopy and X-Ray Diffraction (XRD) analyze the behavior of various chemical bonds and crystallinity of starch. These characterizations are important from a dietary point of view for patients requiring a low-glycemic diet, as well as in facilitating research into a wider array of industrial applications.","authors":[{"family":"Jagadeesan","given":"Sreeshna","affiliation":"Manipal Academy of Higher Education","authorSlug":"sreeshna-jagadeesan-vZe91Z","authorName":"Sreeshna Jagadeesan","authorID":"19349709","authorLastKnownAffiliationId":16356,"authorSequenceNumber":1,"affiliationSlug":"manipal-academy-of-higher-education-0AmP","affiliationID":"16356"},{"family":"Govindaraju","given":"Indira","affiliation":"Manipal Academy of Higher Education","authorSlug":"indira-govindaraju-OMy4G4","authorName":"Indira Govindaraju","authorID":"14709978","authorLastKnownAffiliationId":16356,"authorSequenceNumber":2,"affiliationSlug":"manipal-academy-of-higher-education-0AmP","affiliationID":"16356"},{"family":"Mazumder","given":"Nirmal","affiliation":"Manipal Academy of Higher Education","authorSlug":"nirmal-mazumder-2NjzPL","authorName":"Nirmal Mazumder","authorID":"7393276","authorLastKnownAffiliationId":16356,"authorSequenceNumber":3,"affiliationSlug":"manipal-academy-of-higher-education-0AmP","affiliationID":"16356"}],"keywords":[],"year":2020,"shortJournal":"Am. J. Potato Res.","publisher":"Springer Science and Business Media LLC","issue":"5","volume":"97","page":"464-476","retracted":false,"memberId":297,"issns":["1099-209X","1874-9380"],"editorialNotices":[],"journalSlug":"american-journal-of-potato-research-D1wAP","journal":"American Journal of Potato Research","preprintLinks":[],"publicationLinks":[],"normalizedTypes":["article"]},"10.1002\u002Fstar.201700111":{"id":238668534,"doi":"10.1002\u002Fstar.201700111","slug":"starch-digestion-in-the-upper-OV150NQ","type":"journal-article","title":"Starch digestion in the upper gastrointestinal tract of humans","abstract":"Starch provides a large proportion of the dietary energy consumed worldwide. The breakdown of dietary starch is driven by α-amylase produced by the salivary glands and pancreatic acini and is completed by a range of brushborder bound enzymes. This enzymatic digestion is aided by mechanical and secretory actions of the gastrointestinal tract. The absorption of the resultant glucose in the small intestine is primarily driven by two separate transport proteins À SGLT1 and GLUT2. The control of processes that govern starch digestion is complex and still not fully understood, although it appears that the human gut has the ability to sense both glucose and non-sweet glucose oligomers. Recent work has also suggested that variations in the genes encoding for α-amylase also appear to be associated with health outcomes. The authors consider the physiological factors that govern starch digestion and absorption, consider other dietary factors that may impact on this process and attempt to highlight the limitations in current knowledge to help focus future research needs in relation to starch digestion the upper gastrointestinal tract.","authors":[{"family":"Gill","given":"Saloni","authorSlug":"saloni-gill-xQV4yJ","authorName":"Saloni Gill","authorID":"8342266","authorLastKnownAffiliationId":202162,"authorSequenceNumber":2},{"family":"Wilcox","given":"Matthew","affiliation":"Newcastle University","authorSlug":"matthew-wilcox-A3QnV3","authorName":"Matthew Wilcox","authorID":"6968193","authorLastKnownAffiliationId":9362,"authorSequenceNumber":3,"affiliationSlug":"newcastle-university-dOax","affiliationID":"9362"},{"family":"Pearson","given":"J. R. A.","affiliation":"Newcastle University","authorSlug":"j-r-a-pearson-5GamjZ","authorName":"J. R. A. 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