Channels In silico and in vitro inhibition of α- glucosidase and α-amylase by compounds from culinary herbs and spices, for possible treatment of type 2 diabetes
In silico docking and ADMET studies on clinical targets for type 2 diabetes correlated to in vitro inhibition of α-glucosidase and pancreatic α-amylase by curcumin, 18α-glycyrrhetinic acid, rosmarinic acid, and quercetin
In silico docking and ADMET studies on clinical targets for type 2 diabetes correlated to in vitro inhibition of pancreatic alpha-amylase and alpha-glucosidase by rutin, caffeic acid, p-coumaric acid, and vanillin
Antioxidant, antibacterial, in vitro, and in silico α-glucosidase inhibition activities and chemical profiling of Usnea cornuta Korb
Development of improved α-amylases
Nutraceutical powerhouses: leveraging α-amylase inhibitors for metabolic disease prevention
Nutraceutical powerhouses: leveraging α-amylase inhibitors for metabolic disease prevention
α-Glucosidase inhibitory flavonoids of Actinidia arguta fruits: Comparison of different cultivars
Hydrostatic pressure activates HIF‐1α via β‐catenin to promote stemness in breast cancer cells
Effect of dietary starch and exogenous α-amylase on in vitro gas production kinetics and lactation performance of lactating dairy cows
Synergistic strategies for high production of Geobacillus stearothermophilus α-amylase in Bacillus subtilis
Exon 7 splicing of ERα predicts poor prognosis and increases phenotypic heterogeneity in luminal a subtype breast cancer
Antibacterial and Antioxidant Activities, in silico Molecular Docking, ADMET and DFT Analysis of Compounds from Roots of Cyphostemma cyphopetalum
Ultrasonic-Assisted Synthesis of Heterocyclic Curcumin Analogs as Antidiabetic, Antibacterial, and Antioxidant Agents Combined with in vitro and in silico Studies
In silico Study of Antiviral Activity of Polyphenol Compounds from Ocimum basilicum by Molecular Docking, ADMET, and Drug-Likeness Analysis
C2α‐carbanion‐protonating glutamate discloses tradeoffs between substrate accommodation and reaction rate in actinobacterial 2‐hydroxyacyl‐CoA lyase
Anti-virulence activities of selected culinary herbs against Pseudomonas aeruginosa
The Potential of 24-Propylcholestrol as Antibacterial Oral Bacteria of Enterococcus faecalis ATCC 29212 and Inhibitor Biofilms Formation: in vitro and in silico Study
In silico Molecular Docking Approach to Identify Potential Antihypertensive Compounds from Ajuga integrifolia Buch.-Ham. Ex D. Don (Armagusa)
An overview of herbs, spices, and plant extracts used as seasonings in food and meat processing
Spicing South Africa: representations of food and culinary traditions in South African contemporary art and literature
An investigation into the catalytic activity of porcine cytochrome P450
17α-hydroxylase/17,20-lyase
The cloning and characterization of an α-amylase and a branching enzyme from Butyrivibrio fibrisolvens H17c and their expression in Escherichia coli
Safety evaluation of an extension of use of the food enzyme α‐amylase from the genetically modified Bacillus licheniformis strain NZYM‐AC
The immunomodulatory effects of the garlic organosulfur compounds allicin and Z-ajoene in an in vitro murine model of LPS-induced inflammation
