Evidence map›Paper›PMID 36712503›Full record

ArticleFrontiers in nutrition2022

Real time monitoring and evaluation of the inhibition effect of fucoxanthin against α-amylase activity by using QCM-A.

Shipeng Yin, Evi Amelia Siahaan, Liqiong Niu, Mario Shibata, Yuanfa Liu, Tomoaki Hagiwara

Open access · goldAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.

0numbers the graph read from it
0cells of the map it votes in
5citing papers in PubMed
1.6field-weighted citation impact, top 18% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

5 citing papers in PubMed, 6 citations in OpenAlex.

  1. Review
  2. Article
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  5. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors at 4 institutions in 3 countries.

Shipeng YinState Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.
Evi Amelia SiahaanResearch Centre for Marine and Land Bioindustry, National Research and Innovation Agency, Bogor, Indonesia.
Liqiong NiuSchool of Life Sciences, Guangzhou University, Guangzhou, China.
Mario ShibataDepartment of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan.
Yuanfa LiuState Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.
Tomoaki HagiwaraDepartment of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan.
Jiangnan University · CNTokyo University of Marine Science and Technology · JPGuangzhou University · CNIndonesian Agency for Agricultural Research and Development · ID

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The main symptoms of diabetes are hyperglycemia and insulin resistance. The inhibition of the starch digestion enzymes could effectively regulate starch digestion and glucose absorption, thereby slowing or treating the symptoms of postprandial hyperglycemia. Herein, we used fucoxanthin isolated from

Indexed as

amylose-immobilizedenzyme kinetic parametersfucoxanthinQCM-Aα-amylase inhibitor

Identifiers

PMID36712503
PMCPMC9877462
OpenAlexW4315640953

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.