Screening culinary herbs for antioxidant and α-glucosidase inhibitory activities
Article first published online: 17 MAY 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 9, pages 1884–1891, September 2013
How to Cite
Kee, K. T., Koh, M., Oong, L. X. and Ng, K. (2013), Screening culinary herbs for antioxidant and α-glucosidase inhibitory activities. International Journal of Food Science & Technology, 48: 1884–1891. doi: 10.1111/ijfs.12166
- Issue published online: 12 AUG 2013
- Article first published online: 17 MAY 2013
- Manuscript Accepted: 24 MAR 2013
- Manuscript Received: 3 FEB 2013
|ijfs12166-sup-0001-figS1-S3-TableS2-S3.docx||Word document||159K|| |
Figure S1. Linear correlation coefficient between TEAC/FRAP and phenolic/flavonoid content.
Figure S2. Inhibition of yeast alpha-glucosidase activity.
Figure S3. Inhibition of rat intestinal alpha-glucosidase activity.
Table S2. Phenolic content, flavonoid content, TEAC and FRAP.
Table S3. IC50 of water extracts against yeast and rat intestinal alpha-glucosidases.
Table S1. Common names and scientific names used in the study.
Please note: Wiley Blackwell is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.