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Original Articles

Inhibitory Effects of Onion Against α-Glucosidase Activity and its Correlation with Phenolic Antioxidants

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Pages 599-609 | Received 10 Sep 2011, Accepted 21 Nov 2011, Published online: 08 Nov 2013

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Magdalena Rutkowska & Monika A. Olszewska. (2023) Anti-Diabetic Potential of Polyphenol-Rich Fruits from the Maleae Tribe—A Review of In Vitro and In Vivo Animal and Human Trials. Nutrients 15:17, pages 3756.
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S. Masood, A. ur Rehman, M. A. Ihsan, K. Shahzad, M. Sabir, S. Alam, W. Ahmed, Z. H. Shah, F. Alghabari, A. Mehmood & G. Chung. (2023) Antioxidant potential and α-glucosidase inhibitory activity of onion (Allium cepa L.) peel and bulb extracts. Brazilian Journal of Biology 83.
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Rita Metrani, Jashbir Singh, Pratibha Acharya, Guddadarangavvanahally K. Jayaprakasha & Bhimanagouda S. Patil. (2020) Comparative Metabolomics Profiling of Polyphenols, Nutrients and Antioxidant Activities of Two Red Onion (Allium cepa L.) Cultivars. Plants 9:9, pages 1077.
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Nancy Dewi Yuliana, Arfina Sukmawati Arifin & Mohamad Rafi. (2020) Multiple spectroscopic fingerprinting platforms for rapid characterization of α-glucosidase inhibitors and antioxidants from some commonly consumed Indonesian vegetables and spices. Journal of Food Measurement and Characterization 14:3, pages 1699-1707.
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Mariana Gois Ruivo da Silva, Mihaela Skrt, Draženka Komes, Nataša Poklar Ulrih & Lea Pogačnik. (2020) Enhanced Yield of Bioactivities from Onion (Allium cepa L.) Skin and Their Antioxidant and Anti-α-Amylase Activities. International Journal of Molecular Sciences 21:8, pages 2909.
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Maryam Usman Ahmed, Adamu Ibrahim, Noseh Janyo Dahiru & Hauwa’u Shuaibu Mohammed. (2020) Alpha Amylase Inhibitory Potential and Mode of Inhibition of Oils from Allium sativum (Garlic) and Allium cepa (Onion) . Clinical Medicine Insights: Endocrinology and Diabetes 13, pages 117955142096310.
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Samuel Tilahun Assefa, Eun-Young Yang, Soo-Young Chae, Mihye Song, Jundae Lee, Myeong-Cheoul Cho & Seonghoe Jang. (2019) Alpha Glucosidase Inhibitory Activities of Plants with Focus on Common Vegetables. Plants 9:1, pages 2.
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Varsha Vasantrao Sonkamble, Nilesh Shirish Wagh & Sandeep Ramchandra Pai. 2019. Natural Bio-active Compounds. Natural Bio-active Compounds 529 550 .
Arti Nile, Shivraj Hariram Nile, Doo Hwan Kim, Young Soo Keum, Park Gyun Seok & Kavita Sharma. (2018) Valorization of onion solid waste and their flavonols for assessment of cytotoxicity, enzyme inhibitory and antioxidant activities. Food and Chemical Toxicology 119, pages 281-289.
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Maryam Bahram-Parvar & Loong-Tak Lim. (2018) Fresh-Cut Onion: A Review on Processing, Health Benefits, and Shelf-Life. Comprehensive Reviews in Food Science and Food Safety 17:2, pages 290-308.
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Fereidoon Shahidi, Priyatharini Ambigaipalan & Anoma Chandrasekara. 2017. Fruit and Vegetable Phytochemicals. Fruit and Vegetable Phytochemicals 1323 1356 .
Farnaz Jafarpour-Sadegh, Vahid Montazeri, Ali Adili, Ali Esfehani, Mohammad-Reza Rashidi & Saeed Pirouzpanah. (2016) Consumption of Fresh Yellow Onion Ameliorates Hyperglycemia and Insulin Resistance in Breast Cancer Patients During Doxorubicin-Based Chemotherapy: A Randomized Controlled Clinical Trial. Integrative Cancer Therapies 16:3, pages 276-289.
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Lan-Ling Chu, Xue-Jun Kang & Yu Wang. (2017) Extraction of Onion ( Allium Cepa ) Essential Oil by Polystyrene Nanofibrous Membranes . Journal of Food Process Engineering 40:1, pages e12318.
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Cengiz Sarikurkcu, Mehmet Cemil Uren, Mehmet Sefa Kocak, Mustafa Cengiz & Bektas Tepe. (2016) Chemical composition, antioxidant, and enzyme inhibitory activities of the essential oils of three Phlomis species as well as their fatty acid compositions. Food Science and Biotechnology 25:3, pages 687-693.
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Tong Wu, Jiaqiang Luo & Baojun Xu. (2015) In vitro antidiabetic effects of selected fruits and vegetables against glycosidase and aldose reductase. Food Science & Nutrition 3:6, pages 495-505.
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Fereidoon Shahidi & Priyatharini Ambigaipalan. (2015) Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review. Journal of Functional Foods 18, pages 820-897.
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