ArticleFood chemistry: X2024
The profiles of free, esterified and insoluble-bound phenolics in peach juice after high pressure homogenization and evaluation of their antioxidant capacities, cytoprotective effect, and inhibitory effects on α-glucosidase and dipeptidyl peptidase-Ⅳ.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Molecular Docking of Natural Compounds as DPP-4 Inhibitors in Type 2 Diabetes: A Comprehensive Review.Pharmaceutics · 2026Review
- The Influence of Pre-Harvest Application ofFoods (Basel, Switzerland) · 2026Article
- Techniques for the determination of dipeptidyl peptidase IV and screening of its inhibitors.Journal of pharmaceutical analysis · 2026Review
- Household non-thermal processing for the dissolution of sea buckthorn flavonoids and the effects on its bioactive characteristics.Food chemistry: X · 2025Article
- Impact of High Pressure Processing on the In Vitro Bioaccessibility of Polyphenols in Sour Cherry (Prunus cerasus L.) Juice.ACS omega · 2025Article
- Article
- Effects of high-pressure homogenization on phenolics profile, antioxidant activity, α-glucosidase inhibitory activity, and insulin resistance of peach juice during simulated gastrointestinal digestion.Food chemistry: X · 2025Article
- Ethyl Acetate Extract ofJournal of inflammation research · 2025Article
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Authors and funding
5 authors.
Funding
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Abstract
The phenolic profiles, antioxidant capacities, cytoprotective effect, and α-glucosidase and DPP-IV inhibitory capacity of free (FP), esterified (EP) and insoluble-bound (IBP) phenolic fractions in 'Lijiang snow' peach juice after high pressure homogenization (HPH) were investigated, and the molecular docking was used to explore the enzyme inhibition mechanism. HPH increased total phenolic and total flavonoid contents in three fractions without changing compositions. The IC
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