2010
DOI: 10.1590/s1516-05722010000400017
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Atividade das glicosidases na presença de chá verde e de chá preto

Abstract: Várias plantas têm sido consideradas produtos terapêuticos, dentre elas destacam-se os chás verde e preto, popularmente utilizados para controle da hiperglicemia e obesidade. Objetivou-se neste trabalho avaliar o potencial inibitório sobre as enzimas α-amilase, α e β-glicosidases e o teor de compostos fenólicos do chá verde e do chá preto. O teor de compostos fenólicos encontrados foram de 80,8 ± 0,43 mg g-1 no chá preto e 32,0 ± 0,12 mg g-1 no chá verde. O chá verde e o chá preto, em condições de consumo, ini… Show more

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Cited by 5 publications
(3 citation statements)
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“…Our results demonstrate a reduction in the activity of enzyme inhibition after exposure to simulated gastric fluid, except for sample D. These results corroborate Pereira et al,(2010) who worked with green and black teas, observed inhibition of alphaamylase 42.19 and 73.44%, respectively, and absence of inhibition after simulation with gastric fluid. Freitas et al,(2014) assessed the activity of enzyme inhibition of extracts of commercial teas Syzygium sp front of the alpha-amylase by different extraction methods (infusion, decoction and maceration) and different proportions (1:20, 1:50 and 1 : 100) obtained significant inhibition of the enzyme before exposure to fluid, with an average of 92.84%.…”
Section: Resultssupporting
confidence: 91%
“…Our results demonstrate a reduction in the activity of enzyme inhibition after exposure to simulated gastric fluid, except for sample D. These results corroborate Pereira et al,(2010) who worked with green and black teas, observed inhibition of alphaamylase 42.19 and 73.44%, respectively, and absence of inhibition after simulation with gastric fluid. Freitas et al,(2014) assessed the activity of enzyme inhibition of extracts of commercial teas Syzygium sp front of the alpha-amylase by different extraction methods (infusion, decoction and maceration) and different proportions (1:20, 1:50 and 1 : 100) obtained significant inhibition of the enzyme before exposure to fluid, with an average of 92.84%.…”
Section: Resultssupporting
confidence: 91%
“…After that, the nucleoids remained in a neutralization solution (0.4 M Tris-HCl, pH 7.4) for 25 minutes and then were fixed with ethanol and visualized after staining with propidium iodide using epifluorescence microscopy. Analysis of nucleotide fragmentation levels was performed according to classes described by Collins et al, [52] , with some adaptations: class 0, damages � [54] α-Amylase Activity…”
Section: Comet Assaymentioning
confidence: 99%
“…O chá preto e derivado das folhas envelhecidas pela oxidação aeróbica das catequinas, catalisada enzimaticamente (SENGER; SHWNKE; GOTTLIEB, 2010). O chá passa por várias etapas de processamento, dentre elas a de "fermentação", que consiste, na verdade, de oxidação enzimática dos flavanóis e teaflavinas, que constituem um grupo característico deste tipo de chá (MATSUBARA, RODRIGUES-AMAYA, 2006;PEREIRA, 2010).…”
Section: Introductionunclassified